Pumpkin Cream Cheese Streusel Muffins

Have you ever bought pumpkin pie mix thinking that you were getting pure pumpkin? Yep, that's me. But with a mish-mash of a couple of recipes, I found a way to use it. The would be perfect for breakfast since it's not too sweet.

Pumpkin Cream Cheese Streusel Muffins

One 8-oz package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 tsp vanilla

1/4 cup quick oats
1 Tbsp brown sugar, firmly packed
1 Tbsp butter, melted
1/8 tsp pumpkin pie spice

1 1/2 cup flour (I used half each of regular and whole wheat)
1 cup quick oats
3/4 cup brown sugar, firmly packed
1 Tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup Libby's pumpkin pie mix
3/4 cup milk
1/3 cup canola oil
1 large egg, lightly beaten

Preheat oven to 400 degrees. Line twelve muffin cups with paper baking cups, or spray bottoms with cooking spray.

For Cream Cheese filling:
Using an electric mixer, beat the cream cheese and confectioners sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla. Set aside.

For Streusel topping:
Sift together 1/4 cup oats, 1 Tbsp brown sugar, pumpkin pie spice. Add 1 Tbsp melted butter and mix gently with a fork.

For pumpkin mixture:
Sift together flour, oats, sugar, baking powder, spices, and baking soda in a large bowl. Combine pumpkin pie mix, milk, oil, and egg in a medium bowl; blend well. Add the dry ingredients all at once, stirring only until moistened; do not over-mix.

Fill muffin cup 1/3 full with pumpkin mixture, then a dollop of cream cheese filling, and another scoop of pumpkin on top. Sprinkle a small spoonfull of streusel topping; patting gently. Bake for about 20 minutes or until golden brown and toothpick comes out clean.