Technically it is Fall, however, here in Texas, the temperature is still in the 90’s. Since we came from Seattle, WA, my family is definitely missing the Fall weather, leaves changing, layering clothes, sipping on apple cider, etc.
This past weekend my hubby and I took the kids to the local pumpkin patch. The kids had an absolute blast. There was a petting zoo, hay ride, tractor pull, corn maze, and of course, pumpkin picking. It was great. The only thing that wasn’t so great about it…..was the fact it was 90 degrees outside. Something about pumpkin patch and 90 degrees, doesn’t add up right? But, since the kids had a great time, how can I complain!
Earlier that morning, my hubby said he wanted to whip up something yummy for breakfast. Since I am all about new Fall recipes to share with you guys, he decided on a pumpkin muffin. When he first said it, I was kind of “eh, okay”. Not that I wasn’t excited, but take one look at Pinterest and you will find SEVERAL pumpkin muffins. I wanted something new, exciting, bursting with flavor, etc. I decided to let him work his magic and keep my opinions out of it. After about 45 minutes, he called me into the kitchen and WOW, he is awesome! Yes, he made a pumpkin muffin, but he also put a cheesecake filling on the inside, and topped it off with a cinnamon streusel. We waited about 10 minutes before eating them so they could set up a bit and they were most definitely worth it.
The streusel with a crumbly, cinnamon sugar layer. The pumpkin muffin itself was moist, fluffy, and had a slight pumpkin cinnamon flavor; and the cheesecake layer was incredible. Combine all those flavors and the end result was an incredible must try.
It was a great start to our Fall themed day! All we needed to make the day perfect, was some actual Fall weather. I’ll keep looking for it though, maybe in December, right?? Hehe!!
- 1/4 cup packed brown sugar
- 1/2 cup flour
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2/3 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 6 oz cream cheese
- 1 egg yolk
- 1 tsp vanilla extract
- 3 tbsp. sugar
- Preheat oven to 425 and line a muffin pan with liners.
- To make crumb layer, first combine the brown sugar, flour, and cinnamon in a small bowl.
- Pour in the melted butter and mix until crumbly. Set aside.
- To make pumpkin layer, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- In a separate bowl, whisk together the brown sugar and eggs until combined.
- Add in the pumpkin puree, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until all is just combined. Set aside.
- To make the cheesecake layer, beat the cream cheese with a hand held mixer until smooth and creamy.
- Add in the egg yolk, vanilla, and sugar. Once combined, set aside.
- To assemble muffin, add 1 tbsp. pumpkin muffin batter to each lined muffin cup.
- Add one spoonful of cheesecake mixture on top of the pumpkin batter.
- Add another tbsp. of pumpkin batter on top of the cheesecake, making sure the muffin cup is filled to the top.
- Sprinkle the streusel on top of each muffin cup evenly.
- Bake in oven for 5 minutes, and then reduce the temperature to 350 and continue baking an additional 15 minutes, or until cooked through. This will allow the muffin cups to not fall in the center.
Recipe adapted from: Sally’s Baking Addiction