It’s officially September which means it’s time to break out the fall flavors! If you follow my blog you know I’m a big fan of somehow eating sweets for breakfast. I love a good coffee cake or sweet bite with my coffee in the morning, so I wanted to share one of my favorites with these Pumpkin Cheesecake Crumble Muffins! They’re easy to make and seriously look like they’ve come right out of a bakery shop!
RECIPE TIPS
- Crumble: This crumble comes together really easily. You can either add all of the ingredients to a food processor and pulse until it resembles wet sand, or use a pastry cutter or fork to make it by hand. This process doesn’t need to be perfect so either will do! I like to make the crumble first and set it in the refrigerator to keep cool until needed.
- Resting: While recipe testing I also tested leaving the batter out before baking to see if that would change the rise on the muffins. What I found was that letting the batter sit on the counter for 1 hour really made a difference in how the muffins rose. I understand not everyone (including myself most days!) has time to let better sit around without baking. They will taste delicious either way!
- Cream cheese: This recipe calls for full fat cream cheese. Do not try to sub whipped or less fat. I like to get the blocks and use those!
- Muffin tins: This recipe makes 12 regular sized muffins so I use a normal muffin pan. This one is my absolute favorite! It bakes really evenly, is super durable and easy to clean. If you’re looking for a cheaper option, I also like these.
- Muffin liners: One way to make your muffins look like bakery style muffins is to use fancy muffin liners. Normal liners just line the pan, but the bakery style ones typically have pointed edges and go up higher than the pan. This is a great choice for these muffins because you’re filling them basically to the top, and then topping them with crumble. These are the newspaper liners I have used in other recipes but for this recipe I used these plain ones.
These muffins are the perfect balance of sweet and salty for breakfast. They aren’t too heavy on the pumpkin and I love to serve them warm with a little butter 🙂 If you end up trying the recipe please leave a rating and review below!
Pumpkin Cheesecake Crumble 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.
Claudia
New follower.. i really like they simplisity of your recipes , how easy You explain every step.. Thanks You for sharing. I love baking.
God bless You.
Kate
Do these need to be refrigerated?