These muffins ended up being a little bit of work, but resulted in a beautiful combination of pumpkin, cream cheese, and strussel.
Pumpkin Cream Cheese Muffins
1 pkg. cream cheese
2 1/2 cups sugar
2 1/2 cups flour
3 tbs melted butter
2 1/2 tsp cinnamon (I added more, plus nutmeg, cloves, and ginger)
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 1/4 cup canned pumpkin (I didn't measure, I used the whole 15 oz. can)
1/3 cup vegetable oil
1/2 tsp vanilla
Heat oven to 375 degrees. Put liners in your muffin tin or oil your pan.
Cream Cheese Mixture: Mix cream cheese, 1 egg, and 3 tbs sugar until nice and creamy. Set aside.
Strussel: Toss 5 tbs sugar, melted butter, 1/2 cup flour, 1/2 tsp cinnamon. Set aside.
Muffins: Whisk together egg, pumpkin, vanilla, and oil. Add remaining dry ingredients and stir until moistened.
Fill liners with half full pumpkin and then place a spoonful of cream cheese mixture into pumpkin and then top with more pumpkin. Sprinkle strussel over the tops.
Bake for 20-25 minutes.