Beautiful Pumpkin Cheesecake Muffins


Pumpkin Cheesecake Muffins Beautiful Pumpkin Cheesecake Muffins



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 and 3/4 cups (220g) all-purpose flour (spoon &
    leveled)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 1/2 teaspoons ground cinnamon

  • 1 teaspoon pumpkin pie spice*

  • 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






  • 6 ounces (168g) block cream cheese, softened to room
    temperature

  • 1 egg yolk

  • 1/2 teaspoon pure vanilla extract

  • 3 Tablespoons (36g) granulated sugar

















Instructions






  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.





























Notes






  • Freezing Instructions: For longer storage, freeze the
    muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in
    the microwave if desired.

  • Pumpkin Pie Spice: Instead of the pumpkin pie spice, you can
    use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon
    ground nutmeg.

  • Why the initial high oven temperature? Like I do for most
    muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then,
    keeping the muffins in the oven, switch to a lower temperature for the
    remaining bake time. This initial high temperature will quickly lift the muffin
    tops so they’re extra high, then the centers will bake during the lower
    temperature bake time. This trick makes beautiful bakery-style muffins every
    time.














This article and recipe adapted from this site







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