Pumpkin Coffee Cake Muffins

My house has never smelled better.  

INGREDIENTS
 
12 Tbsp (3/4 cup) salted butter, melted
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 eggs
1 cup pumpkin puree
1/4 cup milk
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp kosher salt 

For the Streussel:

3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
6 tablespoons cold salted butter, cubed
4 ounces cream cheese, cut into 16 cubes

DIRECTIONS

• Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.

• In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.

• To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

• Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

• Serve the muffins warm or at room temperature smeared with butter.