Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel
Kitchen Headquaters
Kitchen Headquaters
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Ingredients

  • For the crumb topping
  • 1/2 cup plain flour
  • 1/4 cup dark or light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp cinnamon
  • For the pumpkin muffin batter
  • 1 & 3/4 cups plain flour
  • 1 cup pumpkin purée (canned or from scratch, I used a butternut pumpkin)
  • 2 large free range eggs
  • 1/2 cup dark or light brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 & 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice*
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • For the cheesecake filling
  • 1 block (8oz.) cream cheese, softened to room temperature
  • 1 free range egg yolk
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

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