Pumpkin Spice Muffins with White-Chocolate cream cheese

Prep time: 20 minutes

Cook time: 6 minutes at 425 degrees, 350 degrees for 15 minutes

makes: 12 muffins

Ingredients:

1 1/2c. A.P. Flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1 tsp. nutmeg

2 eggs

1/4c.veg oil

1 tsp. vanilla

1/2c. granulated sugar

1/2c. light brown sugar

3/4c. of pumpkin

3/4c. of mashed sweet potato

Prepare your muffin tin with muffin liners. Preheat the oven to 425 degrees, you want to give those muffin tops a head start! You can use the tulip, fluted liners or the regular cupcake liners are fine. I like the tulip liners because the muffins rise beautifully in them and they look professional. In the pictures below & above, I have used both.

Beat the eggs, vanilla extract, sugars, butter and oil together until creamy.
Add the pumpkin and sweet potato in with the other wet ingredients, and incorporate until creamy.
Add the dry ingredients to the wet and whisk them together well.
Use an ice scream scoop to add the muffin mixture to your prepared, lined muffin tin.
I like to fill mine close to the top!
Add a good spoon of crumble overtop of the muffins.
Pop them in the oven for 6 minutes at 425 degrees. Then 15 minutes at 350 degrees.
After 15 minutes, you can check if the muffins are ready by using a toothpick in to check if they are done. If the toothpick comes out clean its done, then allow to cool.

Crumble topping

Prep Time: 10 minutes

Ingredients:

1/2c. toasted chopped pecans

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2/3c. white sugar

3/4c. A.P. flour

1/2 stick softened butter

Incorporate the mixture into a crumbled texture, with a fork, then I crumble the mixture with my hands. Then you should be ready to go!

White chocolate cream-cheese icing

1 block of cream-cheese(room temp).

1/2c. melted white chocolate chips

2c. icing sugar

1 tbsp. vanilla

1/2 stick of butter

Whisk until combined to the right drizzling thickness!
Using a spatula, scrape the mixture into an icing bag, cut a small tip off of the icing bag and drizzle.

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