Pumpkin Struesel Muffins

 

  I have a treat for you today. You actually just might hate me for introducing this treat to you. These bad boys are filled with all things yummy. Gluten-Free Pumpkin Muffins filled with a sweet cream cheese, and topped with a white chocolate cinnamon struesel. Honestly, I don't know if it gets any better than this. I would start out with a story of my day, but these trump any story I can give you. If I were you, I would stop everything and make these NOW!

Gluten-Free Pumpkin Struesel Muffins 
adapted from The Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
6 ounces of chopped white chocolate
½ teaspoon ground cinnamon

For the Muffins:
1 1/4 cups better batter gluten-free flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1/2 teaspoon ground ginger 
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup butter

2 Tbsp Canola oil
1 teaspoon vanilla extract

Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. 

Put the filling in a ziplock bag in the freezer while you prepare the muffins.

Preheat oven to 350 degrees F. 

Line a standard 12-cup muffin tin with paper liners; set aside.

Make the Streusel: In a medium bowl, use a fork to combine chopped white chocolate and cinnamon. Set aside.

Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

In a medium bowl, whisk together the sugar, pumpkin, eggs, butter, oil, and vanilla.

Pour the pumpkin mixture over the dry ingredients. Mix.

Pour batter into prepared muffin pan. 

Using a spoon, or finger, make the center of your muffins hollow. 

Divide the cold cream cheese mixture into each muffin.

Sprinkle the prepared streusel on top of each muffin. 

Bake until golden, for 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. 

I bet you can just taste it...Yum.

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