Easy Pumpkin Cheesecake Muffins! - The Scran Line
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RECIPE
Cinnamon Crumble
115g - 3/4 cup all-purpose flour
65g - 1/3 cup brown sugar
1/2 tsp cinnamon
100g - 1/2 cup unsalted butter, chilled
Pumpkin Muffins
200g - 1 3/4 cups all-purpose flour
105g - 1/2 cup sugar
100g - 1/2 cup dark brown sugar
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg, freshly grated
300g - 1 cup pure pumpkin puree, canned or home-made
2 eggs
125ml - 1/2 cup vegetable oil
1 tsp vanilla extract
Cheesecake Filling
250g - 8 ounces cream cheese block, room temperature
50g - 1/4 cup granulated sugar
1/4 tsp salt
2 egg yolks
Instructions:
Cinnamon Crumble
Add the flour, brown sugar and cinnamon and whisk to combined. Add the chilled butter and use clean hands or a pastry cutter to mix the butter into the dry ingredients until it resembles lentil sized pieces.
Cheesecake Filling
Add the cream cheese, sugar and salt into a large mixing bowl and use an electric hand mixer or whisk to mix until smooth. Add the egg yolks and mix until well combined. Set aside until ready to use.
Pumpkin Muffins
Preheat your oven to 375°F / 190°C. Line a muffin pan with 12 white cupcake liners and set aside. Please note: if you use muffin liners you will end up with larger muffins, but less of them.
Add the flour, white sugar, brown sugar, baking soda, salt and spices into a medium sized mixing bowl. Use a whisk to combine and set aside.
In a separate large mixing bowl add the eggs, pumpkin puree, oil and vanilla extract. Whisk to combine.
Add half the dry ingredients to the wet ingredients and whisk to combine. Then add the remaining ingredients and mix to combine until no dry ingredients are showing.
Assembly
Use a cookie ice cream scoop to add two scoops of muffin batter to each cupcake liner. Add two scoops of cheesecake layer. Use a spoon to spread evenly, then add another two scoops of muffin batter followed by a generous and even sprinkle of the cinnamon crumble. Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
Notes
Muffins can be stored in an airtight container for up to three days.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Cinnamon Crumble
115g - 3/4 cup all-purpose flour
65g - 1/3 cup brown sugar
1/2 tsp cinnamon
100g - 1/2 cup unsalted butter, chilled
Pumpkin Muffins
200g - 1 3/4 cups all-purpose flour
105g - 1/2 cup sugar
100g - 1/2 cup dark brown sugar
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg, freshly grated
300g - 1 cup pure pumpkin puree, canned or home-made
2 eggs
125ml - 1/2 cup vegetable oil
1 tsp vanilla extract
Cheesecake Filling
250g - 8 ounces cream cheese block, room temperature
50g - 1/4 cup granulated sugar
1/4 tsp salt
2 egg yolks
Instructions:
Cinnamon Crumble
Add the flour, brown sugar and cinnamon and whisk to combined. Add the chilled butter and use clean hands or a pastry cutter to mix the butter into the dry ingredients until it resembles lentil sized pieces.
Cheesecake Filling
Add the cream cheese, sugar and salt into a large mixing bowl and use an electric hand mixer or whisk to mix until smooth. Add the egg yolks and mix until well combined. Set aside until ready to use.
Pumpkin Muffins
Preheat your oven to 375°F / 190°C. Line a muffin pan with 12 white cupcake liners and set aside. Please note: if you use muffin liners you will end up with larger muffins, but less of them.
Add the flour, white sugar, brown sugar, baking soda, salt and spices into a medium sized mixing bowl. Use a whisk to combine and set aside.
In a separate large mixing bowl add the eggs, pumpkin puree, oil and vanilla extract. Whisk to combine.
Add half the dry ingredients to the wet ingredients and whisk to combine. Then add the remaining ingredients and mix to combine until no dry ingredients are showing.
Assembly
Use a cookie ice cream scoop to add two scoops of muffin batter to each cupcake liner. Add two scoops of cheesecake layer. Use a spoon to spread evenly, then add another two scoops of muffin batter followed by a generous and even sprinkle of the cinnamon crumble. Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
Notes
Muffins can be stored in an airtight container for up to three days.
