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Pumpkin Cheesecake Muffins Crumble Topping
Pumpkin Cheesecake Muffins Crumble Topping
- Recipe Submitted by Marsala on 11/05/2014
Category: Holiday, Kids, Cheesecakes
Ingredients List
- For the cheesecake filling:
- 12 oz. cream cheese, softened
- 1 egg
- 1 Tbsp flour
- 1 c powdered sugar
- 1 tsp vanilla extract
- For the pumpkin muffins:
- 1 1/2 c all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 Tbsp pumpkin pie spice
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 3/4 c sugar
- 1/4 c brown sugar
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 2 Tbsp unsalted butter, melted
- For the crumble topping:
- 1/4 cup sugar
- 2 Tbsp brown sugar
- 2 1/2 Tbsp flour
- 1/2 tsp ground cinnamon
- 2 Tbsp unsalted butter, cut into pieces
Directions
1. Prepare the filling. Combine cream cheese, egg, flour, and powdered sugar in a medium bowl and mix with a fork until blended and smooth.
Preheat the oven to 350Ëš F. Line muffin pans with paper liners.
2. Make the muffin batter. 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.
3. Make the topping. In a small bowl, whisk together sugars, flour, and cinnamon. Add in the butter pieces and cut into the dry ingredients until mixture is crumbly.
4. Assemble the muffins. Fill each muffin about 1/2 full with batter. 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.
Preheat the oven to 350Ëš F. Line muffin pans with paper liners.
2. Make the muffin batter. 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.
3. Make the topping. In a small bowl, whisk together sugars, flour, and cinnamon. Add in the butter pieces and cut into the dry ingredients until mixture is crumbly.
4. Assemble the muffins. Fill each muffin about 1/2 full with batter. 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.
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