The Great Pumpkin {muffin with Biscoff streusel topping}

Thursday, October 24, 2013 | Stamp in My Passport| , , |

Thursday, October 24, 2013

Need I say more? Nothings ushers in the fall season like pumpkin desserts. I personally don't understand why pumpkin dump cake can't be served year round, but some like to reserve our favorite orange (fruit? vegetable?) for October and November. Their loss.

So yes, I love pumpkin baked goods. And then when you add a Biscoff streusel topping, well then now we are talking about a culinary masterpiece. My only change to the recipe would be to put the creme cheese layer in the center of the muffin instead of on top under the streusel topping. 

Yet again, I've armed you with the best way to make new friends in the office. Trust me, if you leave a dozen of these on the break room table, they will be devoured by noon.

Recipe from Lil' Luna

Biscoff Streusel Pumpkin Muffins
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

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

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.


Jacquelyn Wheeler said...

you're killing me!

Amy Hayes said...

This looks amazing!! Just when I'm trying to "detox" before the holidays come up… lol.

Megan C. Stroup said...

Oh my goodness I was hoping that was a delicious cream cheese filling peeking out in the picture! Yum!

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