Pumpkin Cheesecake Muffins
Recipe: https://recipestripper.com/recipes/9629da99-b934-4f24-8ca8-7895c865c63c
Original source: https://www.bonappetit.com/recipe/pumpkin-cheesecake-muffins
Recipe image: https://assets.bonappetit.com/photos/6a9b41266010aca0735d1e82/16:9/w_4282,h_2409,c_limit/pumpkin-cheesecake-muffins_RECIPE_V1_090126_5931_VOG_final.jpg

Muffins with an intensely autumnal vibe. Their hallmarks are canned pumpkin, warm spices, a cream cheese center, and lots of crisp streusel.
Yield: Makes 12
Total time: 1 hour

Ingredients
- ⅓ cup coarsely chopped raw pumpkin seeds
- ¼ cup (31 g) all-purpose flour
- 2 Tbsp. light brown sugar
- ½ tsp. pumpkin pie spice
- Kosher salt
- 2 Tbsp. unsalted butter, room temperature
- 6 oz. cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 2 tsp. all-purpose flour
- 2 tsp. vanilla extract
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 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
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 1¾ cups (219 g) all-purpose flour
- 1½ tsp. baking powder
- Vegetable oil or nonstick vegetable oil spray (for ice cream scoop)
- 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. [Batter and Assembly] 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. [Batter and Assembly] 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.