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Clean recipe · bonappetit.com

Pumpkin Cheesecake Muffins

Muffins with an intensely autumnal vibe. Their hallmarks are canned pumpkin, warm spices, a cream cheese center, and lots of crisp streusel.

Original recipe: bonappetit.com

Yield:
12 servings
Total:
1 hour
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Pumpkin Cheesecake Muffins

Ingredients

  1. ⅓ cup coarsely chopped raw pumpkin seeds
  2. ¼ cup (31 g) all-purpose flour
  3. 2 Tbsp. light brown sugar
  4. ½ tsp. pumpkin pie spice
  5. Kosher salt
  6. 2 Tbsp. unsalted butter, room temperature
  7. 6 oz. cream cheese, room temperature
  8. ¼ cup (50 g) granulated sugar
  9. 2 tsp. all-purpose flour
  10. 2 tsp. vanilla extract
  11. ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  12. 2 large eggs
  13. 1½ cups (packed; 300 g) light brown sugar
  14. 1 cup canned pumpkin purée
  15. ¼ cup extra-virgin olive oil
  16. 4 Tbsp. unsalted butter, melted, slightly cooled
  17. ¼ cup whole milk
  18. 1 Tbsp. pumpkin pie spice
  19. 1 Tbsp. vanilla bean paste or vanilla extract
  20. 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  21. 1¾ cups (219 g) all-purpose flour
  22. 1½ tsp. baking powder
  23. Vegetable oil or nonstick vegetable oil spray (for ice cream scoop)
  24. 12 paper liners

Instructions

  1. Streusel

    Whisk ⅓ cup coarsely chopped raw pumpkin seeds, ¼ cup (31 g) all-purpose flour, 2 Tbsp. light brown sugar, ½ tsp. pumpkin pie spice, and a pinch of kosher salt in a small bowl to combine. Using your fingers, rub in 2 Tbsp. unsalted butter, room temperature, until moist pea-size lumps form. Chill until ready to use. Do Ahead: Streusel can be made 1 day ahead. Cover and keep chilled.

  2. Filling

    Vigorously whisk 6 oz. cream cheese, room temperature, ¼ cup (50 g) granulated sugar, 2 tsp. all-purpose flour, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl until combined and smooth. Do Ahead: Filling can be made 1 day ahead. Cover and chill.

  3. Batter and Assembly

    Place a rack in middle of oven; preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk 2 large eggs, 1½ cups (packed; 300 g) light brown sugar, 1 cup canned pumpkin purée, ¼ cup extra-virgin olive oil, 4 Tbsp. unsalted butter, melted, slightly cooled, ¼ cup whole milk, 1 Tbsp. pumpkin pie spice, 1 Tbsp. vanilla bean paste or vanilla extract, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl until smooth, about 1 minute. Whisk 1¾ cups (219 g) all-purpose flour and 1½ tsp. baking powder in a small bowl to combine. Add to pumpkin mixture and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (don’t overmix; batter will be lumpy).
  4. Lightly coat the inside of a #12 cookie scoop or ⅓-cup measuring cup with vegetable oil or nonstick vegetable oil spray and evenly divide batter among muffin cups (they will be full). Transfer filling to a piping bag (or a resealable plastic bag with 1 corner snipped off). Working one at a time and dividing evenly, insert bag about halfway into batter and pipe in some filling, ending with a swirl on top of batter. Top each muffin with some streusel, gently pressing to adhere (use all of it).
  5. Bake muffins until streusel is crisp and muffins spring back when gently pressed, 24–27 minutes. Let muffins cool in pan 5 minutes, then turn out onto a wire rack and let cool until just warm or completely. Do Ahead: Muffins can be made 2 days ahead. Store airtight at room temperature.