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5 from 1 vote

Biscoff Streusel Pumpkin Muffins Recipe

This Biscoff Streusel Pumpkin Muffins recipe is so good! If you love pumpkin, Biscoff cookies and cream cheese, then you will love these beauties!
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breads & Muffins, Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 278kcal
Author: Andrea

Ingredients

muffin

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree (not pie filling)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup water
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

streusel

  • 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 tsp ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Line one standard size muffin pan with 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 size 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 bowl from 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 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 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 depending on how much you streusel you add and the heat of your oven). Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Makes 12 standard size muffins

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 52g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 369mg | Potassium: 132mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3317IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg