Biscoff Cream Cheese Pumpkin Muffins
I'm finally ready to admit defeat and post a pumpkin recipe. It's probably about time. We're what... 3 days away from Halloween and less than 2 months away from Christmas. Can you believe that? Where is the year going?
I'm going to be honest here, I'm not a huge fan of pumpkin pie. I know that's quite controversial, but when it comes to fall pies, pecan is my jam. So when it comes to pumpkin, a pumpkin roll is where it's at, in my opinion. So, of course, when I went to make pumpkin muffins I wanted to incorporate some of that cream cheese delciousness that makes pumpkin rolls so heavenly. But just a plain old cream cheese filling is boring. It's been done a million times so I wanted to add a little something-something to make it stand out. And that little something-something was Biscoff Spread. What isn't better with Biscoff? Nothing. Biscoff cookies can even make me forget my paralyzing fear of flying, for the all of one minute it takes be devour those little 2-pack packages.
These muffins have a sneaky layer of Biscoff cream cheese filling. They aren't in your face Biscoff, but I think the flavor really adds something nice to the regular pumpkin spice flavor. And mixing it with the cream cheese makes the muffins moister and more delicious.
Add in the streusel topping and drizzle of icing and these muffins are pure heaven!
PUMPKIN MUFFIN INGREDIENTS makes 18 muffins
1½ cups all-purpose flour
2½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
½ can (7.5 ounces) pure pumpkin puree
2 large eggs
¼ cup vegetable oil
¼ cup water
BISCOFF CREAM CHEESE FILLING INGREDIENTS
½ cup (4 ounces) cream cheese, at room temperature
½ cup (4 ounces) Biscoff Spread
⅓ cup powdered sugar
1 egg yolk
STREUSEL TOPPING INGREDIENTS
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
2 tablespoon butter
6 tablespoons powdered sugar
1 tablespoon milk
- Preheat oven to 350° F. Line or grease 18 muffin cups.
- In a small bowl, stir together all ingredients for Biscoff cream cheese filling. Set aside.
- In a small bowl, combine flour, sugar, and cinnamon for streusel topping in a bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly. Set aside.
- Whisk together flour, pumpkin pie spice, baking soda, and salt in large bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together sugar, pumpkin, eggs, oil, and water. Beat until just blended. Add flour mixture to pumpkin mixture and continue to mix just until moistened.
- Spoon 2 tablespoons of batter into prepared muffin cups. Spoon 1 tablespoon of Biscoff cream cheese filling on top of the muffin batter. Then spoon 1 tablespoon of the muffin batter on top of the filling.
- Sprinkle with streusel topping.
- Bake for 25-30 minutes, or until a knife inserted in the center of a muffin comes out clean.
- Place on cooling rack to cool.
- Once almost completely cooled, whisk together icing ingredients in a bowl. Once smooth, drizzle or pipe onto muffings.