Pumpkin Streusel Muffins

I think we may as well continue with pumpkin recipes--I do love pumpkin! I almost feel like I'm eating something healthy when a treat contains pumpkin. These muffins though far from healthy were delicious, near perfect was hubby's comment.

My girls all came to town so I was able to share the goods. I have to share my treats because I have no self-control especially when a treat is this yummy. Variations of this recipe are all over blog land, I saw it first on Ezra Pound Cake. Here is my version.

Pumpkin Streusel Muffins
Cream Cheese Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla

Mix together till smooth. Form the mixture into a log on a piece of plastic wrap, wrap  it and freeze for an hour. Don't cheat on this step!

Streusel:

1/2 cup flour
1/3 cup sugar
1/4 cup finely chopped pecans
1/2 teaspoon cinnamon
3 tablespoons melted butter
Mix ingredients together in a small bowl and set aside.

Pumpkin Batter:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 1/4 cups solid-pack pumpkin
3 eggs lightly beaten
1/3 cup oil
1/2 teaspoon vanilla
Combine dry ingredients in a large bowl. In a medium bowl lightly beat the pumpkin, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well and gently mix with a fork just till moistened.

Remove the cream cheese from the freezer and cut it into 18 slices. Evenly divide half of the muffin batter among 18 greased muffin cups. Place a slice of cream cheese in the center of each muffin, press gently into the batter without submerging it. Fill cups with remaining batter. Sprinkle pecan streusel on top of each muffin.

Bake at 350 for 20-25 minutes. Cool on wire racks. Makes 18 delicious muffins