I have another pumpkin recipe! Another pumpkin muffin recipe in fact :)
This combines a pumpkin muffin (which, let’s be real, is essentially a soft pumpkin spice cake) with cheesecake and cinnamony streusel! Pretty damn delicious, considering this will have to hold us over until the next rare time I get a chance to bake.
Maybe November will be better? I’m just hoping to squeeze in some pumpkin baking before Thanksgiving!
Pumpkin Cheesecake Streusel Muffins
Barely adapted from Sally
1/4 cup brown sugar
1/2 cup flour of choice
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Pumpkin Muffin Batter
1 and 3/4 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 cup (100g) brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil (or canola, or melted coconut oil)
1/3 cup almond milk
1 teaspoon vanilla extract
Cream Cheese Filling
8 oz reduced fat cream cheese, softened
1/2 cup vanilla greek yogurt
1/4 cup sugar
Preheat oven to 425F degrees. Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
Make the streusel 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 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) 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). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.
Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F 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.
Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 2 months.
*Instead of the pumpkin pie spice, you may use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.