Treat yourself to the delicious flavors of autumn with our Pumpkin Cheesecake Crumble Muffins. These delightful treats combine the rich, comforting taste of pumpkin with a creamy cheesecake filling and a delightful crumble topping.
Each bite is a perfect harmony of moist pumpkin-infused muffin, velvety cream cheese, and a buttery crumble that adds a delightful crunch. These muffins capture the essence of fall and are the ideal accompaniment to a cozy cup of coffee or tea.
Whether you're looking for a seasonal breakfast indulgence or a delightful dessert, our Pumpkin Cheesecake Crumble Muffins are sure to satisfy your cravings. Get ready to savor the flavors of autumn in every heavenly bite.
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Equipment:
- Muffin PanĀ from our Stackable Set of 5 Bakeware Pans Easy Storeā¢ (OR any Baker's Secret 12 Cups Muffin Pan)
- 2-1 Scraper & Spatula 10"
- Brush and Spatula Set
- 4pcs Measuring Cups with Scraper
- Mixing Bowls
- Whisk (Silicone or Stainless Steel)
- Carbon Steel Rolling Pin
- SetĀ of 3 Cooling Rack
INGREDIENTS
For the crumble:
6 tbsp salted butter cold
- Ā¾ cup all-purpose flour
- ā cup granulated sugar
- 3 tbsp light brown sugar
- Ā½ tsp pumpkin pie spice
- Ā½ tsp ground cinnamon
For the filling:
- 8 oz full fat cream cheese room temperature
- ā cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the muffins:
- Ā½ cup salted butter melted
- 2 tbsp vegetable oil
- Ā¼ cup granulated sugar
- Ā¾ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 15 oz can pumpkin puree, blotted to remove moisture will equal about 1 1/2 cups after
- 1 Ā¾ cups all-purpose flour
- 1 tsp baking soda
- 1 Ā½ tsp ground cinnamon
- Ā½ tsp pumpkin pie spice
- Ā¼ cup whole milk
- Ā½ tsp salt
INSTRUCTIONS
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For the crumble:
- Add flour, both sugars, pumpkin pie spice and ground cinnamon to a food processor. While on, cut the butter into cubes and add until the mixture resembles wet sand. Add to a bowl and refrigerate until needed.
For the filling:
- In the bowl of a stand mixer, beat the cream cheese on medium high until smooth, about 1-2 minutes. Add in the granulated sugar, vanilla and egg and mix until combined. Add to a bowl and refrigerate until needed.
For the muffins:
- Add melted butter, oil, both sugars, vanilla extract and eggs to a large bowl. Whisk until evenly combined. Whisk in the pumpkin puree, then add the flour, baking soda, cinnamon pumpkin pie spice, milk and salt and whisk until evenly incorporated.
- Preheat the oven to 425Ā°. Add muffin liners to a muffin pan. Scoop in muffin batter filing about ā of the way full. Remove the filing from the fridge and place into a piping bag fitted with a medium round tip. Pipe about 2 tablespoons of filling into each muffin. Alternatively you can simply scoop the filling on top of the batter.
- Top with crumble and bake for 5 minutes. Without opening the oven, turn the heat down to 350Ā° and bake for an additional 15-20 minutes or until baked through.