PUMPKIN CHEESECAKE MUFFINS
Like a delicious pumpkin roll, these pumpkin cheesecake muffins mix absolutely spiced pumpkin muffins with cheese filling. High the muffins with refined sugar cake topping ANd you've got an fully irresistible pumpkin spice breakfast treat.
Every year once the weather begins to cool down down, I suddenly begin desire all of the season’s comforting flavors. I’m pretty positive I’m not alone here– a pumpkin-spice alarm bangs altogether our brains! One amongst the primary recipes with pumpkin I prepare annually square measure these pumpkin cheesecake muffins!
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| PUMPKIN CHEESECAKE MUFFINS |
Which a part of these pumpkin cheesecake muffins can you wish best? I’m unsure I will play favorites! There’s with great care a lot of to like as a result of each layer features a completely different texture and style.
A dampish and flavor-packed tender pumpkin quick bread, munificently spiced and gently sweet with refined sugar. The cheesecake may be a sourish, nonetheless sweet ripple of creamy goodness. And also the buttery slightly fresh crumbles on high add the right crowning glory.
INGREDIENTS :
Crumb Topping:
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (62g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
Pumpkin Muffins:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 2/3 cup (133g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (227g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
Cheesecake Filling:
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
- 6 ounces (168g) block cream cheese, softened to room temperature
INSTRUCTIONS :
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
- Make the crumb-topping first: Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
- Make the pumpkin muffins: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
- Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
- Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
- Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
- Muffins taste best on the same day, though they may be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
