Pumpkin Cheesecake Crumble Muffins

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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

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12

Ingredients

**For the Crumble:**

  • 6 tbsp cold salted butter
  • ¾ cup all-purpose flour
  • 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
  • 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.

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