Pumpkin Cheesecake Streusel Muffins

It's officially fall and nothing is more representative of the season than pumpkin. I wish you were in my kitchen right now to so you could smell these amazing muffins cooking away in the oven. The aroma is sure to get everyone out of bed and headed to the kitchen for a warm, delicious treat!

The muffins have three parts: streusel, the cheesecake filling, and the moist pumpkin muffin. Make the topping first, then the filling and make the muffins mixture last.

This recipe makes 15 muffins. I had the brilliant idea to only make 12 muffins so they would be nice and big--BAD IDEA! They overflowed all over the oven! When you are assembling the ingredients, it may look skimpy in the muffin cup but they really rise a lot in the oven!

If you have read any f the recent recipes on my blog, you will notice that I am a bit obsessed with browned butter. It makes everything taste very warm and nutty. I browned one stick on butter until it was a deep chestnut color. I used half for the topping and half in the muffin batter.

To make the cheesecake filling, beat the marscapone, egg yolk and vanilla. The muffin batter is made by mixing all the dry ingredients in one bowl and the wet ingredients in another. Combine them using a wooden spoon or spatula so it does not get over mixed.

In a regular sized muffin tin, layer the batter, cheesecake and streusel. Use 1 tablespoon of batter, 1 tablespoon of cheesecake filling, one more tablespoon of batter and a generous amount of topping. Bake the muffins in hot oven (425) for 5 minutes then reduce the temperature to 350 and continue baking for 15 more minutes.

Pumpkin Cheesecake Streusel Muffins

yield: ~15 muffins prep time: ~30 minutes cook time: ~20 -25 minutes difficulty: Easy Oven temp: 425/350 degrees F CRUMB TOPPING

• 1/4 cup brown sugar

• 1/2 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 cup browned butter

• 1/2 cup chopped toasted pecans

• pinch of salt

PUMPKIN MUFFINS

• 1 and 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice*

• 1/2 cup dark brown sugar

• 2 large eggs

• 1 cup pumpkin puree

• 1/4 cup vegetable oil

• 1/4 cup browned butter

• 1/3 cup milk

• 1 teaspoon vanilla extract

CHEESECAKE FILLING

• 6 ounces Marscapone,

• 1 egg yolk

• 1 teaspoon vanilla extract

• 3 Tablespoons (36g) granulated sugar

Directions: Preheat oven to 425F degrees. Line two muffin sheets with 15 liners or spray with non-stick spray. Set aside. Make the crumb-topping first: Add the brown sugar, flour, nuts ,and cinnamon to a small bowl and mix until combined. Add the browned butter and mix until crumbs form. Set aside. Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter. Make the cheesecake filling: In a medium bowl, beat the Marscapone cheese with an electric handheld (or stand) mixer on medium-high speed until fluffy. Add the egg yolk, vanilla extract, and sugar. Beat until combined. Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks. Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. The basic recipe comes from the blog, Sally's Baking Addiction. I have made few modifications.