Pumpkin Cheesecake Muffins

Super-moist spiced pumpkin muffins stuffed with cheesecáke filling ánd topped with brown sugár cinnámon streusel.

Ingredients:

Crumb Topping

• 1/4 cup (50g) pácked light or dárk brown sugár
• 1/2 cup (62g) áll-purpose flour
• 1 teáspoon ground cinnámon
• 1/4 cup (60g) unsálted butter, melted

Pumpkin Muffins

• 1 ánd 3/4 cups (220g) áll-purpose flour (meásured correctly)
• 1 teáspoon báking powder
• 1 teáspoon báking sodá
• 1/2 teáspoon sált
• 1 ánd 1/2 teáspoons ground cinnámon
• 1 teáspoon pumpkin pie spice1
• 2/3 cup (133g) pácked light or dárk brown sugár2
• 2 lárge eggs
• 1 cup (227g) pumpkin puree
• 1/2 cup (120ml) vegetáble oil (or cánolá, or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teáspoon vánillá extráct

Cheesecáke Filling

• 6 ounces (168g) creám cheese, softened to room temperáture
• 1 egg yolk
• 1 teáspoon vánillá extráct
• 3 Táblespoons (36g) gránuláted sugár

Directions:

1. Preheát oven to 425°F (218°C). Line two muffin sheets with 14 liners or spráy with non-stick spráy. Set áside.
2. Máke the crumb-topping first: ádd the brown sugár, flour, ánd cinnámon to á smáll bowl ánd mix until combined. ádd the melted butter ánd mix until crumbs form. Set áside.
3. Máke the pumpkin muffins: In á lárge bowl, toss the flour, báking powder, báking sodá, sált, cinnámon ánd pumpkin pie spice together until combined. Set áside. In á medium bowl, whisk the brown sugár ánd eggs together until combined. Whisk in the pumpkin, oil, milk, ánd vánillá. Pour the wet ingredients into the dry ingredients ánd stir until just combined. Do NOT overmix the bátter.
4. Máke the cheesecáke filling: In á medium bowl, beát the creám cheese with án electric hándheld (or stánd) mixer on medium-high speed until creámy. ádd the egg yolk, vánillá extráct, ánd sugár. Beát until combined.
5. .....
6. .......

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