Pumpkin Cheesecake Muffins | Sally's Baking Addiction
"These pumpkin cheesecake muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping!..."
INGREDIENTS
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1/4 cup (50g) packed light or dark brown sugar
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1/2 cup (62g) all-purpose flour
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1 teaspoon ground cinnamon
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1/4 cup (60g) unsalted butter, melted
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1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
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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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2/3 cup (133g) packed light or dark brown sugar
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2 large eggs, at room temperature
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1 cup (227g) canned pumpkin puree
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1/2 cup (120ml) vegetable oil (or melted coconut oil)
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1/3 cup (80ml) milk
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1 teaspoon pure vanilla extract
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6 ounces (168g) block cream cheese, softened to room temperature
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1 egg yolk
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1/2 teaspoon pure vanilla extract
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3 Tablespoons (36g) granulated sugar
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