Pumpkin Cheesecake Muffins
"Super-moist spiced pumpkin muffins stuffed with cheesecake filling and topped with brown sugar cinnamon streusel...."
INGREDIENTS
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Crumb Topping
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* 1/4 cup (50g) dark brown sugar (or light brown)
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* 1/2 cup (62g) all-purpose flour * 1 teaspoon ground cinnamon
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* 1/4 cup (60g) unsalted butter, melted
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Pumpkin Muffins
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* 1 and 3/4 cups (220g) all-purpose flour
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* 1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 and 1/2 teaspoons ground cinnamon
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1 teaspoon pumpkin pie spice*
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1/2 cup (100g) dark brown sugar (or light brown)
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2 large eggs
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1 cup (227g) pumpkin puree
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1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
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1/3 cup (80ml) milk
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1 teaspoon vanilla extract
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CHEESECAKE FILLING
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6 ounces (168g) cream cheese, softened to room temperature
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1 egg yolk
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1 teaspoon vanilla extract
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3 Tablespoons (36g) granulated sugar
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