Pumpkin Cheesecake Muffins with Streusel Topping

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Pumpkin Cheesecake Muffins

Streusel topping

  • 1/4 cup (50g) brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) melted butter

Pumpkin Muffins

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg.
  • 1/2 cup (100g) dark brown sugar
  • 2 large eggs
  • 1 cup (227g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 6 ounces (168g) cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 tablespoons (36g) sugar

Directions:

Preheat oven to 425F degrees. Line two muffin sheets with 14 liners. I made six large muffins. Set prepared pan aside.

Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.

Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.

Spoon enough pumpkin batter into the cup to fill about one-third full (that is what I did with my big cupcake pan – but this would be about one tablespoon for normal-sized muffin cups). Layer with about 1 spoonful of cheesecake filling, then another tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin.

Bake the muffins for 5 minutes at 425F (about 210C) degrees. Keeping the muffins in the oven, lower the temperature to 350F (about 175C) and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake.  Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

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