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Pumpkin Cheesecake Crumble Muffins

Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast
Keyword: bakery muffins, breakfast, brunch, fall dessert, muffins, pumpkin, pumpkin spice
Servings: 12 muffins

Ingredients

For the crumble:

  • 6 tbsp salted butter cold
  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tbsp light brown sugar
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon

For the filling:

  • 8 oz full fat cream cheese room temperature
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

For the muffins:

  • ½ cup salted butter melted
  • 2 tbsp vegetable oil
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 1 15 oz can pumpkin puree, blotted to remove moisture will equal about 1 1/2 cups after
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ cup whole milk
  • ½ tsp salt

Instructions

For the crumble:

  • Add flour, both sugars, pumpkin pie spice and ground cinnamon to a food processor. While on, cut the butter into cubes and add until the mixture resembles wet sand. Add to a bowl and refrigerate until needed.

For the filling:

  • In the bowl of a stand mixer beat the cream cheese on medium high until smooth, about 1-2 minutes. Add in the granulated sugar, vanilla and egg and mix until combined. Add to a bowl and refrigerate until needed.

For the muffins:

  • Add melted butter, oil, both sugars, vanilla extract and eggs to a large bowl. Whisk until evenly combined. Whisk in the pumpkin puree, then add the flour, baking soda, cinnamon pumpkin pie spice, milk and salt and whisk until evenly incorporated.
  • Preheat the oven to 425°. Add muffin liners to a muffin pan. Scoop in muffin batter filing about ⅔ of the way full. Remove the filing from the fridge and place into a piping bag fitted with a medium round tip. Pipe about 2 tablespoons of filling into each muffin. Alternatively you can simply scoop the filling on top of the batter.
  • Top with crumble and bake for 5 minutes. Without opening the oven, turn the heat down to 350° and bake for an additional 15-20 minutes or until baked through.