Start your day with a delightful treat – Pumpkin Cheesecake Crumble Muffins! These muffins are as easy to make as they are scrumptious, and they’ll make you feel like a pro baker.
Pumpkin Cheesecake Crumble Muffins
Servings 12
Ingredients
**For the Crumble:**
- 6 tbsp cold salted butter
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 3 tbsp light brown sugar
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
**For the Filling:**
- 8 oz full-fat cream cheese at room temperature
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
**For the Muffins:**
- ½ cup melted salted butter
- 2 tbsp vegetable oil
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 1 can 15 oz pumpkin puree, blotted to remove moisture (equivalent to about 1 ½ cups)
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ¼ cup whole milk
- ½ tsp salt
Instructions
**For the Crumble:**
- Combine flour, granulated sugar, light brown sugar, pumpkin pie spice, and ground cinnamon in a food processor.
- While it’s running, add cold, cubed butter until the mixture resembles wet sand.
- Transfer the mixture to a bowl and refrigerate until needed.
**For the Filling:**
- In a stand mixer, beat the cream cheese until smooth (about 1-2 minutes).
- Add granulated sugar, vanilla, and egg; mix until combined.
- Transfer the filling to a bowl and refrigerate until needed.
**For the Muffins:**
- In a large bowl, whisk together melted butter, oil, granulated sugar, light brown sugar, vanilla extract, and eggs until evenly combined.
- Whisk in the pumpkin puree, then add flour, baking soda, ground cinnamon, pumpkin pie spice, milk, and salt. Whisk until evenly incorporated.
- Preheat the oven to 425°F. Place muffin liners in a muffin pan.
- Fill each muffin liner about ⅔ full with the batter.
- Retrieve the filling from the fridge and put it into a piping bag 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 each muffin with the prepared crumble and bake for 5 minutes.
- Without opening the oven, reduce the heat to 350°F and bake for an additional 15-20 minutes or until the muffins are baked through.