We all love that iconic pumpkin bread: thick slices of a moist, dense loaf. Well, these muffins are pumpkin bread for adults. Some whole wheat flour makes them slightly hearty and ribbons of cheesecake filling are swirled in. To make a muffin complete, I need a good dose of streusel. Pile on the streusel and enjoy! Besides, who does love a muffin? It’s the complete package!
INGREDIENTS
For the streusel topping:
• 1/3 cup whole wheat flour
• 1/3 cup rolled oats
• 1/3 cup brown sugar
• 1/3 cup roasted pepitas (pumpkin seeds) or nut of choice, chopped
• 1 tsp cinnamon
• 5 tbsp butter
For the cheesecake filling:
• 6 oz cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
For the pumpkin muffins:
• 1 cup pumpkin purée
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 eggs
• 2 tbsp molasses
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp salt
INSTRUCTIONS
• Preheat oven to 350°F.
For the streusel topping:
• In a medium bowl, combine the whole wheat flour, oats, brown sugar, roasted pepitas, and cinnamon. Stir to evenly combine.
• Cut butter into small pieces and work into the mixture until it looks like wet sand, as would be done for pastry dough. Set aside.
For the cheesecake filling:
• In a small bowl, whisk the cream cheese, sugar, and egg until smooth with no lumps.
For the muffin batter:
• Prepare the batter in a large bowl. Whisk the pumpkin purée and brown sugar until smooth.
• Whisk in the eggs, oil, molasses, and vanilla until combined.
• Add the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until just combined and no streaks of flour remain.
• Spray a 12-cup muffin tin with nonstick baking spray. Pour the prepared cheesecake batter into the muffin batter. Fold together sparingly until the mixture looks just swirled. Using a half-cup ice cream scoop, divide batter among the prepared muffin tins.
• Top with the prepared streusel.
• Bake in a preheated oven until puffed and set, 20-23 minutes.
• Once baked, remove from oven and cool 15 minutes on a cooling rack.
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