Crumb Topped Pumpkin Cream Cheese Muffins Recipe

Preheat oven to 350. To make the cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.

Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, and salt.

Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.

Mix muffin ingredients together except cream cheese filling.

Fill muffin tins (greased or paper cups) 3/4 full.

Put 1-2 tsp cream cheese filling in each muffin and lightly swirl (Use a plastic bag snipped as a pastry bag).

Top with 1 generous tablespoon of topping.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin.

Let cool in pans for 5 minutes, then remove to racks to cool completely.

Makes 24 muffins.