It’s BAAAACK!!! Pumpkin season is “officially” here! Although at our house, we make the Pumpkin Chocolate Muffins year-round because they are our absolute favorite! So much so that I make them on a weekly basis, and they barely last a few days. And since I know that I will be making them often, I will measure out all of the dry ingredients multiple times and store in a plastic containers. So that for a few weeks the process is easier. I just have to add the wet ingredients and bake. Last week, I was out of chocolate chips and figured that if I searched for even just a few minutes, I would be able to find another suitable pumpkin muffin recipe that we would like. Sure enough, within a few minutes I found this Pumpkin Cheesecake Muffin recipe. It was a little more work, with a few more ingredients, but it was definitely worth it. It has a creamy cheesecake layer and wonderful crumble on top that makes it more like a bakery style muffin. it was approved in my house and will definitely be added into our weekly muffin rotation.
- ¼ cup BROWN SUGAR, packed
- ½ cup FLOUR
- 1 teaspoon GROUND CINNAMON
- ¼ cup UNSALTED BUTTER, melted
- 1¾ cups FLOUR
- 1 teaspoon BAKING POWDER
- 1 teaspoon BAKING SODA
- ½ teaspoon SALT
- 1½ teaspoons GROUND CINNAMON
- 1 teaspoon PUMPKIN PIE SPICE
- ½ cup BROWN SUGAR, packed
- 2 large EGGS
- 1 cup PUMPKIN PUREE
- ½ cup VEGETABLE OIL
- ⅓ cup MILK
- 1 teaspoon VANILLA
- 6 ounces CREAM CHEESE, softened
- 1 EGG YOLK
- 1 teaspoon VANILLA
- 3 Tablespoons SUGAR
- Preheat oven to 425 degrees. Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
- In a small bowl, 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.
- 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.
- 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 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 gently press the topping down into the muffin so it stays in place.
- Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce heat to 350 degrees and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-21 minutes. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. ENJOY!
Recipe Source: Sally’s Baking Addiction
