mhmm monday

These super-moist pumpkin spice muffins are stuffed with cheesecake filling and topped with brown sugar cinnamon streusel.  They’re like a pumpkin roll turned into a muffin. Or an inside out cream cheese-frosted pumpkin bar. Cheesecake meets pumpkin pie meets crumb cake.  Can you say yum?!?

Pumpkin Cheesecake Muffins

{photo credit and recipe website}

Ingredients:
Crumb Topping
1/4 cup packed light or dark brown sugar 
1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
1/4 cup unsalted butter, melted
Pumpkin Muffins
1 3/4 cups all-purpose flour 
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt 
1 1/2 tsp ground cinnamon 
1 tsp pumpkin pie spice
2/3 cup packed light or dark brown sugar
2 large eggs 
1 cup pumpkin puree 
1/2 cup vegetable oil
1/3 cup milk 
1 teaspoon vanilla extract
Cheesecake Filling
6 ounces cream cheese, softened to room temperature 
1 egg yolk 
1 teaspoon vanilla extract 
3 Tbsp granulated sugar
Directions:
Preheat oven to 425°F. Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.
Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
Spoon 1 Tbsp of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tbsp) of cheesecake filling, then another Tbsp of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.
Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-21 minutes. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. 
Enjoy!

Take Care