I’ve had a baking obsession lately… “I need to stop,” I whisper to myself as I find my next delicious recipe:) I can’t get enough!! It’s not my fault these fall recipes keep hounding my taste buds. Right? This recipe was adapted from With Lovely and they were absolutely AWESOME!! If you’re looking for something that screams fall you must try these muffins! TODAY!
|For the cheesecake filling:||For the pumpkin muffins:||For the crumble topping:|
|12 oz. cream cheese||1 1/2 c all-purpose flour||1/4 cup sugar|
|1 egg||1/2 tsp ground cinnamon||2 Tbsp brown sugar|
|1 Tbsp flour||1/2 Tbsp pumpkin pie spice||2 1/2 Tbsp flour|
|1 c powdered sugar||1 tsp vanilla||1/2 tsp ground cinnamon|
|1 tsp vanilla extract||1/2 tsp salt||2 Tbsp unsalted butter, cut into pieces|
|1/2 tsp baking soda|
|3/4 c sugar|
|1/4 c brown sugar|
|1 c pumpkin puree|
|1/2 c vegetable oil|
|2 Tbsp unsalted|
Preheat the oven to 350 and line the muffin pans with paper liners. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, vanilla, salt, and baking soda. In the bowl of a stand mixer combine eggs, sugars, pumpkin puree, oil, and butter and mix on medium-low speed until blended. Add the dry ingredients in three additions, scraping the sides and mixing just until incorporated after each addition.
Add a generous dollop of filling on top. (For full-size muffins I did two layers each of muffin batter and cheesecake filling, alternating.) Sprinkle with topping. Bake mini muffins for 14 minutes or full-size muffins for about 24 minutes.