Pumpkin Cream Cheese Muffins For the Streusel: 1/3 cup (45g) all-purpose flour 1/3 cup (65g) granulated sugar 3 tbsp (42g) cold butter, grated 1/4 tsp pumpkin spice For the Muffin: 2 cups (260g) flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp ground cloves 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp allspice 1/4 tsp salt 1/2 cup (100g) brown sugar 1/2 cup (100g) granulated sugar 1/2 cup (113g) pumpkin puree 1/2 cup (113g) apple sauce (or additional pumpkin puree) 1/2 cup (110g) neutral oil 1/4 cup (60g) buttermilk 2 large eggs For the Cream Cheese Topping: 8 oz cream cheese, room temperature 1/4 cup granulated sugar 1 tsp vanilla Instructions: Line a 12-well muffin tin with paper liners. Preheat the oven to 375. Prepare the Streusel: In a medium bowl, add flour, sugar, butter, and pumpkin spice. Combine by lightly massaging the ingredients together, as in the IG Reel. Set aside. Prepare the Muffin: In another medium bowl, add flour, baking powder, baking soda, cloves, cinnamon, ginger, allspice, salt. In another bowl, add brown sugar, sugar, pumpkin puree, apple sauce, oil, buttermilk, and eggs. Whisk to combine well. Add the dry ingredients into the wet ingredients until combined well, using a whisk or electric mixer for one to two minutes. Prepare the Cream Cheese Topping: In a medium bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. Using an ice cream scoop, scoop the batter into a muffin tin. Using a smaller ice cream scoop, divide the cream cheese mixture over the top of each muffin. Sprinkle the streusel evenly over the top of each muffin.  Bake for 27-30 mins, until an inserted toothpick comes out clean. Remove from the oven and let cool for 10 to 15 minutes before serving with coffee. Note: You can add the cream cheese as a layer in the muffin rather than on top by adding half the pumpkin batter, then the cream cheese, then topping with remaining batter and finish with streusel. This will add for more even cream cheese flavor - @turkuazkitchen