Pumpkin Cheesecake Muffins Made with Fresh Milled Flour
Description
Fall is in the air! These pumpkin cheesecake muffins made with fresh milled flour are a cozy treat to enjoy on a cool crisp fall day. Enjoy warm or chilled with your favorite fall drink!
Ingredients
Cheesecake Filling
Instructions
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Instructions
- Spray or line your cupcake pans with cupcake liners. Set aside.
- Make the streusel topping by mixing the flour, brown sugar, and cinnamon together with a fork until combined.
Then add the melted butter and stir until just combined. Set aside. It will set up a little more as it cools and you can break it up with your fork before adding to the muffins. - Next, make the cheesecake filling by adding your softened cream cheese, sugar, egg, and vanilla extract to a small mixing bowl. Then using a hand mixer or stand mixer beat until smooth and creamy. Set aside.
- Preheat the oven to 425F.
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
- In a separate mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, milk and vanilla extract.
Mix until combined. - Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
- Spoon 3 tablespoons of muffin batter into muffin cups. Then add 1
tablespoon of cheesecake filling. You can either gently spread the
cheesecake into an even layer or use a butter knife to swirl it. Finish by adding 2 tablespoons of muffin batter on top of the cheesecake layer. - If using the streusel topping, sprinkle about 1 tablespoon of topping on each muffin and gently press it in so it doesn't fall off when baking.
- Bake for 5 minutes at 425F and then reduce the heat to 350F and finish baking for about 15 minutes.
- Cool in the pan for 5-7 minutes and then remove and finish cooling on a cooling rack.
