Pumpkin cheesecake muffins

Name: Pumpkin cheesecake muffins
Uploaded: 2017-12-26T18:13:43Z
Duration: PT75.674S
Channel: Food Inspiration

published on 26 December, 2017 at 19:13

Ingredients:
For crumbs:
¼ cup sugar;
½ cup flour;
1 tsp cinnamon;
60 g (2 oz) butter, melted.
For muffing batter:
1 ¾ cups flour;
1 tsp baking powder;
1 tsp baking soda;
½ tsp salt;
1 ½ tsp cinnamon;
2/3 cup sugar;
2 eggs;
1 cup pumpkin puree;
½ cup vegetable oil;
1/3 cup milk.
For cheesecake filling:
¾ cup cream cheese;
1 egg yolk;
3 tbsp sugar.

Instructions
Preheat your oven to 220C (450F). Grease 12 muffin tin cups.
Mix ingredients for the crumbs together.
For the muffin batter first combine your flour, baking powder, baking soda, salt and cinnamon together.
Whisk eggs, pumpkin puree, vegetable oil and milk separately. Combine together and stir until smooth batter forms (be careful not to overwork the batter).
As for the cheesecake filling simply stir all the listed ingredients together.
Fill each muffin cup with batter halfway up. Add a spoonful of cream cheese filling and top with the rest of the batter. Sprinkle crumbles on top.
Firstly, bake muffins at 220C (450F) for 5 minutes, then lower the temperature to 180C (350F) for 15 minutes more.