Pumpkin Cheesecake Muffins

Pumpkin season is still on and today I am presenting you another recipe for pumpkin: pumpkin-cheesecake muffins! The fusion of pumkin and cheesecake creates a very suprising autumn taste. The muffins are topped with delicious brown crumbles with cinnamon. That all reminds me of my first Thanksgiving in the beautiful East Coast :)


For the dough:

- 450 g of all-purpose flour
- 1 teasp of salt 
- 2 teasp of baking powder
- 2 teasp of cinnamon
- 1/2 teasp of ground nutmeg
- 250 ml of vegetable oil
- 4 free-range eggs
- 125 ml of milk
- 450 g pumpkin puree (you can make it from 750 g of fresh pumpkin: peel the pumkin and remove the seeds, chop and steam for a few minutes until it gets soft, cool and blend)
- 250 g of cane sugar

For the cheesecake:

- 425 g of cream cheese 
- 3 tablesp of powdered sugar

For the crumbles:

- 100 g cane sugar
- 120 g all-purpose-flour
- 2 teasp of cinnamon 

- 120 g of butter

In a smaller bowl wisk all the dry dough ingerdients. In another larger bowl beat the eggs, add the milk, oil and pumpkin puree. Pour the content of the smaller bowl into the larger bowl and wisk until the dough becomes smooth and even (but not too long). 
Beat the cheesecake ingredients with a hand mixer and set aside. 
Knead the crumbles using the remaining ingredients.
Set the oven to 220 Celsius degrees.
Put the paper muffin forms inside the metal form for muffins. Inside each form pour the following:
- 1 tablesp of the pumpkin dough
- 1 teasp of the cheesecake
- 1 tablesp of the pumpkin dough
- the crumbles
Bake 5 min in 220 Celsius degrees, and then 15 min in 170 Celsius degrees.

Source: the recipe- slightly modified comes from Sally