1 (8oz.) package of cream cheese, room temperature
Snyder’s of Hanover Pretzel Sticks, broken into small pieces
1 Tablespoon whole oats
Preheat oven to 400 degrees. Line 12 regular muffin tins or 6 jumbo tins.
Using an electric beater beat cream cheese, 1 egg, ¼ cup sugar and 1 teaspoon of vanilla until smooth; set aside.
Sift flour, ½ cup sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Remove ¾ cup and set aside for streusel topping. Cut in 2 Tablespoons butter into remaining flour mixture. Add into the flour & butter mixture, the pumpkin, evaporated milk, 1 egg, and 1 ½ teaspoons vanilla. Stir 50 strokes or until blended.
Using the ¾ cup set aside flour mixture, stir in the oats, remaining flour, remaining butter, melted, and pretzels; set aside.
Pour the muffin batter into lined muffin pan— each to 1/2 full; spoon the cream cheese mixture into center of each muffin and top with streusel mix.
Bake for 25 - 30 minutes. Allow to cool in pan for 15 minutes.