Ingredients
Scale
For the streusel
- 1/4 cup (60g) brown sugar
- 1/2 cup (70g) all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 cup (60g) butter, melted
For the cheesecake filling
- 6 oz. (170g) cream cheese, room temperature
- 1 egg yolk
- 1 tsp. vanilla extract
- 3 tbsp. sugar
For the dough
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 cup (230g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/3 cup (80ml) milk
- 1 tsp. vanilla extract
Instructions
- Start with the streusel. In a bowl mix brown sugar, flour and cinnamon until combined. Add the melted butter and mix with a fork until crumbs form. Set aside.
- For the cheesecake filling beat the cream cheese on medium speed in a bowl until creamy. Add the egg yolk, vanilla extract and sugar. Beat until well combined. Set aside.
- Preheat the oven to 425˚F (220°C). Line muffin sheets with 12-14 paperliners. Set aside. In a medium bowl add flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and mix until combined. Set aside.
- In a large bowl whisk the brown sugar and eggs together until light and fluffy. Add pumpkin puree, oil, milk and vanilla extract and mix until combined. Add the flour mix and stir until just combined. Do not overmix the batter.
- Fill each of the prepared paper liners with one tablespoon of batter. Top with a layer of cheesecake filling (not quite a full tablespoon) and finish with batter until the paper liners are full (all the way to the top). Sprinkle each muffin with the prepared streusel.
- Bake for 5 minutes. Leave the muffins in the oven and reduce the temperature to 350°F (175°C) and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool down on the muffin sheet for some time and then let cool completely on a wire rack.
Notes
- Enjoy baking!