Like a delicious pumpkin roll, these pumpkin cheesecake muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat. Thanksgiving Day, Thanksgiving Recipes Traditional, Thanksgiving Recipes Stuffing, Thanksgiving, Thanksgiving Cakes, Thanksgiving Bread
Prep time: Cook time: Total time:
Yield: 12 Servings
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 And so on.
First step, 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.
After it, 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.
And then, 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.