Foryoueats: Pumpkin Cream Cheese Muffins

Ingredients

• Crumb Topping:
• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour
• Pumpkin Muffins:
• 1 and 3/4 cups (219g) all-purpose flour(spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (227g) cannedpumpkin puree
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract
• Cream Cheese Filling:
• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar