· 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· 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)· 1 teaspoon baking powder· 1 teaspoon baking soda· 1/2 teaspoon salt· 1 and 1/2 teaspoons ground cinnamon· 1 teaspoon pumpkin pie spice*· 2/3 cup (133g) packed light or dark brown 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· 6 ounces (168g) block cream cheese, softened to room temperature· 1 egg yolk, at room temperature· 1/2 teaspoon pure vanilla extract· 3 Tablespoons (36g) granulated sugar
Step 1Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.Step 2Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.Step 3Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.Step 4Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.Step 5Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. 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.Step 6Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.Step 7Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.