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Pumpkin Cheesecake Muffins Made with Fresh Milled Flour

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cooking Temp: 425  F
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
  • 72 Grams Fresh Milled Soft White
  • 57 Grams Butter (Melted (1/4 Cup))
  • 67 Grams Brown Sugar
  • 1 TSP Cinnamon
  • 300 Grams Fresh Milled Soft White
  • 1 1/2 Baking Powder
  • 1 TSP Baking Soda
  • 1 TSP Cinnamon
  • 1 TBSP Pumkin Pie Spice
  • 1 TSP Salt
  • 3 Eggs
  • 1 15 OZ Can Pumpkin
  • 100 Grams Sugar
  • 110 Grams Brown sugar
  • 113 Grams Melted Butter
  • 80 Grams Milk
  • 2 TSP Vanilla Extract
    • Cheesecake Filling
  • 226 Grams Cream Cheese (Softened)
  • 50 Grams Sugar
  • 2 TSP Vanilla Extract
Instructions
  1. 1
    Instructions
    1. Spray or line your cupcake pans with cupcake liners. Set aside.
    2. 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.
    3.  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.
    4. Preheat the oven to 425F.
    5. In a mixing bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
    6. In a separate mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, milk and vanilla extract.
      Mix until combined.
    7. Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
    8. 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.
    9. 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.
    10. Bake for 5 minutes at 425F and then reduce the heat to 350F and finish baking for about 15 minutes.
    11. Cool in the pan for 5-7 minutes and then remove and finish cooling on a cooling rack.
Read it online: https://kernrivermilling.com/recipe/pumpkin-cheesecake-muffins-made-with-fresh-milled-flour/
Kern River Milling