Fall screams baking to me! How about you?
I’ve been on a muffin kick lately and this Biscoff Streusel Pumpkin Muffins recipe is just another product of my obsession with pumpkin puree. My pantry is full of it, dangerously full of it, so prepare yourself for more pumpkin-packed recipes in the future 😉
Anyway, back to these bad boys. These muffins are a pumpkin/Biscoff/cream cheese lover’s dream. I know that there’s kind of a lot going on here, but trust me, it all works.
Here’s what I did- I started off by making a really simple spiced batter, then topped it with slices of cream cheese, and then sprinkled over it a chunky speculoos streusel.
The cream cheese helps to bind the muffin and the topping together and gives it a tangy creamy component that it really needs.
I decided to bake my muffins in a taller and larger cupcake liner so that they’d be more like bakery-style muffins, but you don’t need to worry about them overflowing if you’re using standard liners or even just spray.
These have turned out to be one of my new favorite muffins, I hope you’ll think the same too!
Pumpkin Streusel Muffins Recipe
Ingredients
Muffin
- 1 ½ cup all-purpose flour
- 1 cup sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree - (not pie filling)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/4 cup water
- 3/4 teaspoon salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup Biscoff cookies - finely crushed
- 2 Tbsp Biscoff spread
- 3 Tbsp butter - cold
- 4 oz original cream cheese - cold and cut into dime size slices
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin pan with paper liners or grease with baking spray, set aside.
- In the bowl of a stand mixer with mixing speed on low, combine sugars, puree, vegetable oil, applesauce, water, and vanilla extract. Add eggs, one at a time, mixing until just combined.
- In a medium-sized mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With mixing speed on low, gradually add in the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and set aside.
- For the streusel, in a small mixing bowl combine sugars, flour, crushed cookies, and ground cinnamon. Using a pastry blender, cut in cold butter and Biscoff spread. Continue working the mixture with the pastry blender until it resembles chunks about the size of a Rice Krispie.
- Pour batter into the prepared muffin pan, dividing evenly. Top with slices of cream cheese, then sprinkle streusel over top. You will want to be generous with the streusel, but you may have a few tablespoons left over. Gently pat the streusel into the batter to help it bake into the muffin.
- Place in the oven and bake for 18-22 minutes or until the tops spring back and the streusel is golden brown in color (Note: Baking times may vary slightly depending on how much streusel you add and your oven’s exact temperature.) Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Love everything about these muffins! Perfect for fall!