Crumb Topping
1/4 cup light brown sugar
1/2 cup flour
1+ tsp cinnamon
1/4 cup butter, melted
Muffin Mix
1.75 cups flour
1 tsp baking soda and baking powder each
1/2 tsp salt
1.5 tsp cinnamon
1 tsp pumpkin pie spice seasoning
2/3 cup light brown sugar
2 large eggs
1+ cup canned pumpkin (the more you use, the denser/more wet the mix)
1/2 cup vegetable oil
1/3 cup milk (I used 2%)
1 tsp vanilla
Cheesecake Filling
1 block cream cheese
1 egg yolk
1/2 tsp vanilla
3 tbsp sugar
- Preheat the oven to 425 & line muffin tins...i made big muffins, but if you make smaller ones, you can get up to 18 total
- CRUMB MIX: in a small bowl, add all crumb ingredients. Do NOT over mix as you want big crumbles not finely mixed! Set aside while making muffin mix and cheesecake filling
- MUFFIN MIX: Sift together flour, powder, soda, salt, cinnamon, and pumpkin pie spice for the muffins in one bowl; in another large bowl, whisk all other ingredients together until smooth. Add the dry ingredients into the wet mix and combine well.
- CHEESECAKE FILLING: with either a Kitchen Aid or a mixer, beat the cream cheese until light/fluffy (helps if it is room temp to begin). Add in other ingreients until all are smooth.
- COMBINING: laying the muffins by: 1. big spoonful of the pumpkin mix in each muffin tin, 2. small spoonful of the cheesecake mix, 3. another big spoonful of muffin mix. Once you have all muffins layered, sprinkle the crumb topping on and press in a bit so that it will stay on the muffins while cooking.
- Bake at 425 for about 5 minutes, and then reduce to 350 for additional 15+ minutes.