This is one of three pumpkin recipes that together use up one 15oz can of puree found on my website. I hope this helps prevent that partial can from going to waste in your refrigerator! The ingredients in this recipe are easily found in our kitchen, especially the cream cheese which is a staple at our house. At any time of the year, you can find at least 4 or 5 bricks in our fridge because you just never know when bagels may arrive or there is a last minute frosting to be made. This recipe by Sally's Baking Addiction is a welcomed addition to our holiday baked treat list.
Pumpkin Muffins with Cheese Cake Filling
By Sally's Baking Addiction
- 1/4 c packed light or dark brown sugar
- 1/2 c all-purpose flour
- 1 tsp ground cinnamon
- 1/4 c unsalted butter, melted
Pumpkin Muffins -
- 1 3/4 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2/3 c packed light or dark brown sugar
- 2 large eggs
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 1/3 c milk
- 1 tsp vanilla extract
Cheese Cake Filling-
- 6 ounces cream cheese, softened to room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- 3T granulated sugar
Preheat oven to 425 degrees. Line muffin tin with liners or spray with non-stick oil.
First, make the crumb topping. Combine the brown sugar, flour and cinnamon in a small bowl and add the melted butter. Mix with fork until crumbs form. Set aside.
Second, make the muffins. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pie spice together until combined. In a medium sized bowl whisk the brown sugar and eggs until combined. Whisk in the pumpkin, oil, milk and vanilla. Combine the wet and dry ingredients and stir until just combined.
Third, make the filling. In a medium bowl, beat the cream cheese with a mixer on medium high speed until creamy. Add the yolk, vanilla and sugar, beat until combined.
Spoon 1 tablespoon of batter into each muffin cup. Layer with a little less of cheesecake filling and then another 1 tablespoon of batter until the cup is filled all the way to the top. Sprinkle each muffin evenly with crumb topping and press the topping into the muffin so it sticks.
Bake for 5 minutes at 425 degrees and then turn the oven temp down to 350 degrees, leaving the muffins in the oven. Continue baking for another 15-16 minutes. Allow the muffins to cool for 10 minutes before transferring them to a wire rack.