Pumpkin Cream Cheese Streusel Muffins

Since Fall is right around the corner, I decided to make these Pumpkin Cream Cheese Streusel Muffins. I've had muffins with cream cheese in them, so I knew I wanted to try my hand at making them at home. I found a wonderful recipe online, and gave it a whirl. The end results? Absolutely the most moist, flavorful, and creamy Pumpkin muffins that I've tried. Dr. Sweetpea took some to work with him and he said they were a massive hit. This recipe will stay in our fall baking collection for years to come. 

Pumpkin Cream Cheese Streusel Muffins

(Source: MyRecipes.com)

8 ounces cream cheese, softened

1/2 teaspoon vanilla extract

2 3/4 cups sugar, divided

3 1/3 cups all-purpose flour, divided

3 teaspoons ground cinnamon, divided

4 tablespoons chilled butter

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 (15-ounce) can pumpkin

1 cup vegetable oil

1/2 cup milk

Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside. Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.) Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture. Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.