Name: Pumpkin Cheesecake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened (113 g); ½ cup powdered sugar (60 g); 2 Tablespoons butter (28 g); 1 teaspoon whiskey or vanilla paste; 1/2tsp pumpkin spice blend; 2 cups flour (260 g); 1/2 cup light brown sugar (106 g); 1 Tablespoon vanilla sugar (homemade or Native Vanilla vanilla sugar); 2 tsp baking powder; 1 tsp pumpkin pie spice; 1/2 tsp salt; 5 Tablespoons butter, melted (70 g); 2 eggs; 1 cup canned pumpkin (not pumpkin pie filling)(244 g); 3/4 cup milk (177 mL); 2 Tablespoons granulated sugar (25 g); 1 teaspoon ground cinnamon or pumpkin pie spice

Description

Moist pumpkin spicy muffins with a simple cheesecake filling topped with cinnamon sugar. This muffin has all the Fall feels you wish for in the dead heat of Summer!

Ingredients

Scale

Filling

4 oz cream cheese, softened (113 g)
½ cup powdered sugar (60 g)
2 Tablespoons butter (28 g)
1 teaspoon whiskey or vanilla paste
1/2tsp pumpkin spice blend

Muffins

2 cups flour (260 g)
1/2 cup light brown sugar (106 g)
1 Tablespoon vanilla sugar (homemade or Native Vanilla vanilla sugar)
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
5 Tablespoons butter, melted (70 g)
2 eggs
1 cup canned pumpkin (not pumpkin pie filling)(244 g)
3/4 cup milk (177 mL)

Topping

2 Tablespoons granulated sugar (25 g)
1 teaspoon ground cinnamon or pumpkin pie spice

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Instructions

Preheat the oven to 400 F (205 C).
Brush a 12 cavity muffin pan with 1 tablespoon of melted butter.
Beat the cheesecake filling ingredients together with a fork until smooth. Put the bowl into the fridge while you make the muffins.
Whisk the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl.
In another bowl, mix the melted butter, eggs, milk, pumpkin and vanilla.
Make a well in the dry ingredients and pour in the pumpkin mixture, then stir everything together until the flour is just moistened. Be sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed!
Spoon a little batter into the prepared muffin cups to cover the bottom of each cavity, then cover it with a rounded spoonful of filling. Cover the filling with more batter until each well of the tin is near the top of the tin.
Mix the sugar and cinnamon, then sprinkle generously over the top of each muffin.
Bake the muffins for 24 minutes until a toothpick inserted into the center comes out clean or the middle of a muffin springs back when you touch it.
Turn off the oven, then prop the oven door open a crack, leaving the muffins in the oven. Remove the muffins after the 5 minutes, then let them cool on a wire rack.
Keep the muffins in the fridge in a covered container for up to 5 days. Reheat them in the microwave, and serve them with good coffee!