Biscoff Streusel Pumpkin Muffins
Ingredients:
1½ c. all-purpose flour
1 c. sugar
¼ c. brown sugar
1 c. pumpkin puree (not pie filling)
2 eggs
¼ c. vegetable oil
¼ c. unsweetened applesauce
¼ c. water
¾ tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. ground cinnamon
½ tsp. vanilla extract
Streusel:
¼ c. all-purpose flour
¼ c. sugar
¼ c. brown sugar
¼ c. finely crushed Biscoff cookies
2 tbsp. Biscoff spread
3 tbsp. butter, cold
4 oz. original cream cheese, cold and cut into dime size slices
½ tsp. ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees. Line one standard size muffin pan with liners*
or lightly grease with baking spray, set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 depending
on how much you streusel you add and the heat of your oven). Remove from the
oven and allow to cool in the pan for 5 minutes before transferring to a wire
rack to cool completely.
*TIP: I used bakery-style tulip papers which meant the muffins had a lot of room
to expand and I wasn’t afraid of them pouring onto my pan. You can find ones
like these at your local craft store. I purchased mine at Garnish.
Recipe adapted from Libby’s Pumpkin Cranberry Bread
Yield: 12 standard size muffins
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