Pumpkin Muffins with Crumb Topping

Ingredients

Filling

• 1/3 cup cream cheese
• One large egg yolk
• 1/3 cup confectioners’ sugar

Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Four tablespoons cold unsalted butter, cubed

Muffins

• 1 1/2 cups all-purpose flour
• One teaspoon cinnamon
• Pinch of freshly grated nutmeg
• Pinch of ground cloves
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Two large eggs
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree

Directions

1. In a small container, mix all the components. Cover and freeze until the mixture is chilled for about 30 minutes.
2. A bowl is used to mix the flour and brown sugar with cinnamon and salt. Mix the butter in with your fingers. Make small lumps. The topping should be refrigerated until it is chilled, around 15 minutes.
3. The oven should be heated to 350°F and line a 12-cup muffin tin with baking paper or foil liner. Mix the flour with cloves, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. In an extelarge bowl, using an electric beater, beat the eggs using the oil and brown sugar, and. Mix in your dry ingredients until they are evenly integrated.
4. Scoop half of the batter into the cupcake cups that you have prepared. Sprinkle heaping spoonfuls of cream cheese filling into the middle of each cup. Then, place the rest of the batter over it. Spread the topping of crumb on top of the batter. Bake for around 30 minutes or until a toothpick inserted into the middle of the muffins is clean. Allow the muffins to cool for about 10 minutes before moving them onto the cooling rack so that they are completely cool.