Pumpkin Cheesecake Muffins Recipe

Going along with my denial about it not being fall, and the fact that I had half a can of pumpkin left over from my Chocolate Swirl Pumpkin Bread, I decided to make more pumpkin things! These muffins provided by Sally at Sally’s Baking Addiction¬†were so delicious. Although the original recipe says to only put about one spoonful of the cheesecake filling in-between the two scoops of pumpkin batter, I decided to put quite a bit more.. I am a little bit on a cream cheese kick since my recent cheesecake failures. The muffins turned out to be amazingly moist, and the streusel added the perfect amount of sweetness.
Also, in spite of the fact that most of the time you are supposed to cook things with cream cheese until a toothpick comes out clean, I am not a fan of the taste of overcooked cream cheese. I cooked my muffins just under the time listed, so that a knife inserted came out with no batter on it, but a small amount of cream cheese remained. This made it so when they completely set, the inside is not stiff, but still creamy and yummy.

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