Dive into the fall season with a sweet twist on a classic favorite! These pumpkin spice muffins boast a luscious cheesecake filling that perfectly complements the rich, spicy flavors of pumpkin.
Exploring the Appeal of Pumpkin Spice and Cheesecake Combinations
The combination of pumpkin spice and cheesecake brings together two beloved flavors in a delightful harmony. Pumpkin spice, with its warm and inviting notes of cinnamon, nutmeg, and cloves, embodies the essence of fall. When paired with the creamy, tangy goodness of cheesecake, the result is a dessert that feels both comforting and indulgent.
This fusion of flavors not only satisfies seasonal cravings but also adds a layer of sophistication to traditional pumpkin muffins. The rich cheesecake filling provides a creamy contrast to the spiced pumpkin batter, creating a multi-dimensional treat that’s perfect for any autumn occasion.
Essential Ingredients for Perfect Pumpkin Spice Muffins
To achieve the perfect pumpkin spice muffins, it's crucial to use high-quality ingredients. Start with all-purpose flour, baking powder, baking soda, and salt to form the base of your batter. The star of the show is, of course, pumpkin puree, which not only adds moisture but also imparts that quintessential pumpkin flavor.
For the spices, ground cinnamon and pumpkin pie spice bring the necessary warmth and depth. Sweeteners like light or dark brown sugar and granulated sugar balance out the spices, while eggs, vegetable oil, milk, and pure vanilla extract contribute to the muffin’s rich texture.
Mastering the Cheesecake Filling: Tips and Techniques
Creating the perfect cheesecake filling for your muffins requires a few key steps. Begin with full-fat brick cream cheese, softened to room temperature for easy mixing. Combine it with an egg yolk, granulated sugar, and pure vanilla extract until smooth and creamy.
The key to a successful cheesecake filling is ensuring that all ingredients are at room temperature to avoid any lumps. Beat the mixture just until it’s smooth, as overmixing can introduce too much air, leading to a less creamy texture.
Step-by-Step Guide to Assembling Your Muffins
Start by preheating your oven to 425°F (218°C) and prepare a 12-count muffin pan with cupcake liners or nonstick spray. For the crumb topping, mix together brown sugar, ground cinnamon, melted butter, and flour until combined, then set aside.
Prepare the pumpkin muffin batter by whisking together the dry ingredients in one bowl and the wet ingredients in another. Gently fold the wet mixture into the dry ingredients until just combined. Spoon a heaping tablespoon of batter into each muffin cup, add a spoonful of cheesecake filling, then top with more batter.
Sprinkle the crumb topping on each muffin and press it down gently. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15-17 minutes until a toothpick inserted comes out clean.
Serving and Storing Pumpkin Spice Muffins with Cheesecake Filling
Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed at room temperature, where the flavors of the pumpkin spice and cheesecake filling can truly shine.
To store, place the muffins in an airtight container at room temperature for up to two days or refrigerate for up to a week. For longer storage, you can freeze them for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Ingredients:
Crumb Topping:
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
Pumpkin Muffins:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (227g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
Cream Cheese Filling:
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions:
1. Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or grease with nonstick spray. Set aside.
2. For the crumb topping, mix the brown sugar, ground cinnamon, melted butter, and all-purpose flour together until combined. Set aside.
3. For the pumpkin muffins, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined.
4. For the cream cheese filling, beat the softened cream cheese, egg yolk, vanilla extract, and granulated sugar together in a small bowl until smooth.
5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into each muffin cup. Layer with about 1 spoonful (not quite a full Tablespoon) of cream cheese filling, then another heaping Tablespoon of muffin batter (or until the muffin cups are filled to the top). Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
6. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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