The production procedure is extremely easy, you simply require to comply with the methods that we have composed on this page. The adhering to are the phases of just how to cook Pumpkin Cheesecake Muffins Recipe.
Super-moist spiced pumpkin muffins stuffed with cheesecake filling and topped with brown sugar cinnamon streusel.
yield: 14 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 (measured correctly)
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
1 cup (227g) pumpkin puree
1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
1/3 cup (80ml) milk
1 teaspoon vanilla extract
Cheesecake Filling
6 ounces (168g) cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla extract
3 Tablespoons (36g) granulated sugar
Recipe Notes:
*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.
**I usually only use 1/2 cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer 2/3 cup.
Directions:
Get full recipe >> Pumpkin Cheesecake Muffins @ sallysbakingaddiction.com
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Originally posted 2018-04-30 04:56:02.
