Pumpkin Cheesecake Muffins by Becky

INGREDIENTS

FOR THE STREUSEL TOPPING

⅓ cup whole wheat flour

⅓ cup rolled oats

⅓ cup brown sugar

⅓ 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

⅓ cup sugar

1 egg

FOR THE PUMPKIN MUFFINS

1 cup pumpkin purée

½ cup brown sugar

⅓ cup vegetable oil

2 eggs

2 tbsp molasses

1 tsp vanilla extract

1 cup flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

¼ 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.