Pumpkin-Cream Cheese Streusel Muffins

Ingredients

• 2 teaspoons baking soda 
• 4 tablespoons butter chilled
• 15 ounce pumpkin puree canned
• 8 ounces cream cheese softened
• 3 large eggs lightly beaten
• 3.3 cups flour all-purpose divided
• 3 teaspoons ground cinnamon divided
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon nutmeg 
• 0.5 cup milk 
• 1.5 teaspoons salt 
• 2.8 cups sugar divided
• 0.5 teaspoon vanilla extract 
• 1 cup vegetable oil 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender

Directions

1. Preheat oven to 37
2. Line 2 (12-cup) muffin pans with paper liners.
3. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
4. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
5. Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl.
6. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
7. Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter.
8. Sprinkle with reserved streusel mixture.
9. Bake 20 to 23 minutes.
10. Remove from pans; cool on a wire rack.