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Ingredients

1 cup pumpkin puree 1 cup white sugar ½ cup vegetable oil 2 tablespoons vegetable oil 2 large eggs 1 ½ cups all-purpose flour 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt ½ teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup white sugar 5 tablespoons all-purpose flour 1 teaspoon ground cinnamon, or to taste ¼ cup cold butter, cut into chunks 1 (8 ounce) package cream cheese, softened ¼ cup white sugar 2 tablespoons all-purpose flour

Nutrition Info

406.7 calories carbohydrate: 47.2 g cholesterol: 61.7 mg fat: 22.9 g fiber: 1.3 g protein: 4.8 g saturatedFat: 8.7 g servingSize: - sodium: 293.3 mg sugar: 30 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture, pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

12 muffins

Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.