Ingredients
1½cupall purpose flour
1cupsugar
¼cupbrown sugar
1cuppumpkin puree,(not pie filling)
2eggs
¼cupvegetable oil
¼cupunsweetened applesauce
¼cupwater
¾tspsalt
1tspbaking soda
¼tspbaking powder
2tsppumpkin pie spice
½tspground cinnamon
½tspvanilla extract
¼cupall purpose flour
¼cupsugar
¼cupbrown sugar
¼cupBiscoff cookie,finely crushed
2tbspBiscoff spread
3tbspbutter,cold
4ozcream cheese,cold and cut into dime size slices
½tspground cinnamon
Preparation
Preheat oven to 350 degrees F. Line one standard size muffin pan with liners or lightly 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.
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.
Gently pat the streusel into the batter to help it bake into the muffin.
Place in the oven and bake for 18 to 22 minutes or until the tops spring back and the streusel is golden brown in color.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
