Ingredients for muffin batter

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1 /2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice
• 1 cup pumpkin puree

Crumble 

(pre-make before you start)

• Fluff all ingredients together with a fork

• ¾ cup flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 6 tablespoons salted butter slightly melted
• 1 teaspoon each of cinnamon, and pumpkin pie spice

Cream cheese filling 

( pre-make before you start)

-Fold together in a small bowl

• ½ a cream cheese block
• 1 cup powdered sugar 

instructions 

1. First you’re gonna want to preheat your oven to 375 degrees and put your cupcake liners in a 24 count muffin pan.
2. Next in a large bowl mix together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk it together until combined. Then set aside for later.
3. In a medium mixing bowl whisk together the butter, granulated sugar, brown sugar, pumpkin puree, vanilla , eggs, and milk together until fully combined, then pour the wet ingredients into the dry ingredients, and  fold everything together gently just until combined and no flour pieces remain.
4. spoon the batter into the liners until half full and then put a small dollop of the filling and continue to fill it up until it’s 3/4s full. Next add some of the crumble on top.
5. And finally put the muffin tins into the oven for 18-20 minutes or until nice and golden brown
6. Let cool for 10 minutes and enjoy. Best served warm.