Pumpkin Cheesecake Muffins~
Ingredients:
- CRUMB TOPPING
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (62g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- PUMPKIN MUFFINS
- 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 2/3 cup (133g) packed light or dark brown sugar2
- 2 large eggs
- 1 cup (227g) pumpkin puree
- 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
- CHEESECAKE FILLING
- 6 ounces (168g) cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 Tablespoons (36g) granulated sugar
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