Ingredients
MUFFINS
3 3/4 c all-purpose flour
1 c granulated sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 can Libby’s easy pumpkin pie mix (32 oz)
1/2 c vegetable oil
1/2 c orange juice, apple juice, or water
2 lg eggs
1 c dried fruit like cranberries, dates, currents, or raisins, optional
CREAM CHEESE FILLING
8 oz cream cheese
1 lg egg
1 tsp vanilla extract
STREUSEL TOPPING
1/4 c all-purpose flour
2 Tbsp brown sugar
2 Tbsp cold butter
1 tsp cinnamon
2 Tbsp chopped nuts, optional (I use pecans)
Directions
Test Kitchen Tips: We went heavy on the streusel for the first 2 dozen muffins and realized we didn’t have enough for the last dozen. Apply the streusel sparingly at first. Also, wait for these to cool completely before removing the wrapper from the muffins or the paper will stick.
1. Preheat the oven to 400 degrees F. Line muffin tins with paper cups. To make the muffins, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
2. In a separate large bowl, combine the pumpkin pie mix, oil, juice or water, and eggs.
3. Pour the pumpkin mixture into the flour mixture.
4. Stir just until moistened.
Pumpkin Cream Cheese Muffins
5. Fold in the dried fruit, if using.
6. Spoon the batter into the muffin papers, filling about halfway.
7. Make the filling. Combine all the ingredients in a medium bowl. Beat with a mixer until smooth.
8. Transfer the filling into a zip-top bag and cut one corner to create a piping bag. Insert the open corner of the bag about 1/4 inch into each muffin and squeeze gently. Each one should get about a teaspoon (more/less if you’d like). Move along until each is filled.
9. To make the streusel, add all the ingredients to a bowl and cut together using two knives, a pastry mixer, or your hands (my choice) until combined.
10. Sprinkle the streusel over the muffins. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.