BISCOFF STREUSEL PUMPKIN MUFFINS RECIPE

hello Lil’ Luna readers! It’s me, Natalie, from life Made simple. are you able to believe that it's miles formally fall?! surely, fall is my favorite season and it is able to or won't have something to do with baking! I virtually love whatever to do with pumpkin and regularly discover myself loading up my purchasing cart with cans of puree. Am I the simplest one? Now that you realize just how obsessed i am with pumpkin, I wanted to share a honestly terrific muffin recipe with you. these Biscoff Streusel Pumpkin desserts are full of puree and loaded with seasonal spices. I crowned them with a streusel this is bursting with cream cheese chunks- it’s to die for.


delicious Biscoff Streusel Pumpkin cakes! filled with flavors of fall crowned with a streusel made with biscoff cookies, biscoff spread, cinnamon & cream cheese.

these muffins are not most effective perfect for breakfast, however make a first-rate afternoon snack or put up dinner dessert. The element that i like the most about them is how wet they live and how they turn out to be more flavorful with time. The addition of Biscoff spread and overwhelmed cookies clearly elevates those muffins, making them precise and a ways from bland. i am hoping you’ll provide this recipe a try and which you’ll enjoy them as tons as I did! satisfied fall baking.


INGREDIENTS
BISCOFF STREUSEL PUMPKIN MUFFIN

  • 1/4 cup brown sugar
  • 1 cup pumpkin puree (not pie filling)
  • 1 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup water
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

STREUSEL

  • 1/4 cup brown sugar
  • 1/4 cup Biscoff cookie finely crushed
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 4 oz cream cheese cold and cut into dime size slices
  • 1/2 tsp ground cinnamon
  • 2 tbsp Biscoff spread
  • 3 tbsp butter cold


INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line one standard size muffin pan with liners* or gently grease with baking spray, set apart.
  2. in the bowl of a stand mixer with mixing pace on low, combine sugars, puree, vegetable oil, applesauce, water, and vanilla extract. upload eggs, one after the other, blending until simply combined.
  3. In a medium size blending bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With blending pace on low, progressively add within the dry elements, mixing till no flour pockets remain. cast off bowl from stand and set apart.
  4. For the streusel, in a small mixing bowl combine sugars, flour, overwhelmed cookies, and ground cinnamon. the use of a pastry blender, cut in bloodless butter and Biscoff unfold. maintain operating the mixture with the pastry blender till it resembles chunks about the dimensions of a rice krispie.
  5. Pour batter into prepared muffin pan, dividing calmly. top with slices of cream cheese, then sprinkle streusel over top. you will want to be generous with the streusel, but you can have a few tablespoons left over. gently pat the streusel into the batter to assist it bake into the muffin.
  6. area inside the oven and bake for 18-22 minutes or until the tops spring again and the streusel is golden brown in coloration (be aware: baking times may additionally range depending on how lots you streusel you upload and the warmth of your oven). take away from the oven and allow to chill in the pan for five mins before transferring to a cord rack to chill completely.

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