No pumpkin puree? Make it at home

Making Pumpkin puree at home is super EASY!

Cut a whole pumpkin into two halves. Scoop out the pumpkin seeds and any stringy flesh and lightly season the inside with salt. Place the halves cut-side-down onto a baking sheet and roast at 200C/400F for 40-45 mins or until the flesh is soft and coming away from the skin. Once the pumpkin is roasted, put the softened flesh into a food processor and blend until smooth for 4-5 minutes. Easy!

How to make Spiced Pumpkin Cheesecake Muffins?

Make the crumb topping by whisking sugars, cinnamon and flour together. Add the melted butter to the flour and sugar mixture and mix well to get the crumb texture. This is optional but adds great flavour and crunch to the muffins.
Make the spiced pumpkin batter by beating the wet ingredients and then combining the dry & wet ingredients.
Make the cheesecake filling by whisking the cream cheese, sugar and egg yolk to make a smooth and creamy filling. The egg yolk in the cream cheese helps the filling to set in like cheesecake. Learn to make cream cheese at home.
In a lined muffin baking pan, add half a scoop of the spiced pumpkin muffin batter. Over the pumpkin batter add spoonful of the cheesecake filling and top with some more pumpkin batter. Give it a swirl with a toothpick or knife. Top the pumpkin cheesecake batter with the crumb topping covering the top completely.

Storing

The muffins will stay great at room temperature for 3-4 days. You can also store the muffins in a refrigerator in an airtight container for 10 days if they last that long.

Liked these muffins? Try my other muffins and cupcake recipes-

Spiced Pumpkin Cheesecake Muffins

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Moist spiced pumpkin muffins with swirled cheesecake and topped with spiced crumb for the crunch. The recipe for these Pumpkin Cheesecake Muffins is hands down one of my favourite muffin recipes.

Ingredients

Spiced Pumpkin Batter
220 g All-Purpose Flour (Maida)
2 Large Eggs
133 g Caster Sugar
180 g Pumpkin Puree
110 ml Oil
60 ml Orange Juice/Milk
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Ginger powder
1 tsp Ground Cinnamon
3/4 tsp Salt
Cheesecake Filling
168 g Cream Cheese
1 Egg yolk
1/2 tsp Vanilla Extract
36 g Granulated Sugar
Crumb Topping (Optional)
94 g All-Purpose Flour (Maida)
50 g Granulated Sugar
50 g Brown Sugar
86 g Unsalted Butter
1/2 tsp Ground Cinnamon

Directions

Preheat the oven to 425F/218C.
Crumb Topping
Whisk the sugars, cinnamon and flour together. Add the melted butter to the flour and sugar mixture and mix well to get the crumbly texture.
Spiced Pumpkin Batter
In a bowl, beat the eggs and sugar till fluffy with the help of an electric beater. Add the Oil slowly to the egg mixture beating continuously.
Add pumpkin puree and orange juice to the egg mixture and continue to beat/whisk.
Sift the flour, spices, salt baking powder and baking soda in a bowl. Add the flour to the wet mixture in three parts.
Mix till well incorporated. Keep aside and make the cheesecake filling.
Cheesecake Filling
In a bowl, whisk cream cheese, egg yolk, sugar till smooth and creamy.
Assembling
In a lined muffin baking pan, add half a scoop of the spiced pumpkin muffin batter. Over the pumpkin batter add a spoonful of the cheesecake filling and top with some more pumpkin batter. Give it a swirl with a toothpick or knife.
Top the pumpkin cheesecake batter with the crumb topping covering the top completely.
Bake the muffins in the preheated oven for 5 minutes at 425F/218C and then reduce the temperature to 350F/177C for 15-17 minutes without opening the oven door.

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