Ingredients

Muffins
• 2 Cups Flour (I used Organic, Unbleached White Flour)
• 1 Cup Pastry Flour (I used Whole Wheat) (If you don't have Pastry Flour, just use total of 3 C. Flour)
• 1 tsp. Baking Soda
• 1 1/2 tsp. Baking Powder
• 1 tsp. Salt
• 2 Cups Sugar
• 1 Tbsp. Pumpkin Spice
• 1 Tbsp. Cinnamon* (see note)
• 2 Cups Pumpkin Puree
• 4 Large Eggs
• 1 1/4 Cups Olive Oil
• 1 tsp. Vanilla
Filling
• 8 oz. Cream Cheese
• 1 1/4 Cup Powdered Sugar
Cinnamon Streusel Topping
• 1/2 Cup Sugar
• 5 Tbsp. Flour (I used the Whole Wheat Pastry, but plain flour will work great, too!)
• 1 Tbsp. Cinnamon
• 5 Tbsp. Butter, cold and cut into pieces
• * I LOVE Cinnamon and added in a few more dashes. If the batter tastes a tad plain to you, (i mean who doesn't sneak tastes of the batter?!) add in more!

Directions

Pumpkin Muffins
1. Preheat the oven to 350.
2. Line muffin pans with paper liners. (I also sprayed mine lightly).
3. In a medium bowl, whisk together the flour and pastry flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
4. In a separate bowl (electric mixer) combine the pumpkin puree, sugar, eggs and oil. Mix only until blended.
5. On low speed, slowly add in the dry ingredients, mixing just until incorporated. (over mixing will cause your muffins to fall flat after baking!)
Cream Cheese Filling
6. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.
7. Cover the bowl with plastic wrap and stick in the refrigerator while you prepare the muffins.
Cinnamon Streusel Topping
8. In a small bowl, whisk together the cinnamon, sugar and flour.
9. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture is coarse and crumbly.
10. Transfer topping mixture to the refrigerator until ready to use.
Assemble Muffins
11. Using a cookie scooper (or two spoons), fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (~2 tablespoons).
12. Scoop a dollop of the Cream Cheese mixture on top of the muffin batter- about half the size you did for the batter. Use a spoon to flatten out the cream cheese so it spreads across most of the muffin.
13. Scoop the remaining batter on top of the cream cheese to cover completely. The muffin wells should be filled almost to the top.
14. Sprinkle a generous amount of the topping mixture over each of the muffin wells. (Don't worry about clumps of butter in the topping, those get crispy and delicious!)
15. Bake for 20-25 minutes. Let sit for at least ten minutes before transferring to a wire rack to cool.
16. *I made one 12-count pan of large muffins, one pan of 12-count mini muffins, and two small loafs of bread. Baking time will be quicker for mini muffins and a little bit longer for the bread loafs. Don't worry if they seem too gooey when you first take them out. That what will keep them moist once they cool.

https://themidwestskinny.com/pumpkin-cream-cheese-muffins-with-cinnamon-streusel-topping/