Well Made by Kiley

Preheat the oven to 375F. Line a standard 12-cup muffin pan with liners; set aside.

Prepare the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, vanilla, and flour for ~2 mins, until smooth and creamy. Set aside.

Brown the butter for the muffins. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove and set aside to cool slightly while you prepare the streusel.

Prepare the cinnamon pecan streusel. Combine all of the ingredients in a medium bowl, and use a fork to mix until crumbly. Set aside.

Continue making the muffin batter. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, add the brown butter, both sugars, pumpkin puree, and greek yogurt. Whisk to combine.

Add in the eggs and vanilla, and whisk.

Add the dry ingredients to the wet, and mix until just combined.

Scoop the batter evenly among the prepared muffin pan, filling each about 2/3 to 3/4 full.

Transfer the cream cheese filling to a piping bag. Insert the tip into the center of each muffin, and fill it to the top with the filling.

Sprinkle the edges of the muffins with the streusel.

Bake at 375F for 20-25 mins.

Remove and let cool for at least 15 mins.

Enjoy!