Pumpkin Spice Crumble Muffins Recipe
Serves: 16
  • For the muffins
  • 4 large eggs
  • 350g pumpkin puree
  • 200ml sunflower oil
  • 150g light brown sugar
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • pinch cloves
  • pinch salt
  • 1 tsp vanilla extract
  • 350g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • For the cheesecake filling:
  • 230g cream cheese
  • 200g icing sugar
  • dash vanilla extract
  • For the streusal topping:
  • 50g light brown sugar
  • 60g unsalted butter
  • 70g plain flour
  • 1 tbsp ground cinnamon
  1. First, preheat your oven to 180C / gas mark 5 and fill a muffin tin with liners.
  2. First, we'll make the streusal and cheesecake layers so they're ready to go once you're muffin batter is done. For the cheesecake, scoop one packet of cream cheese into a large bowl and stir in the icing sugar. Set aside.
  3. For the streusal layer, combine the sugar, flour and cinnamon, and add the melted butter. Set aside.
  4. Muffin time! In a large bowl or jug, combine the pumpkin, eggs, vanilla, oil and light brown sugar. Whisk until smooth.
  5. In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda and salt. Combine the wet and dry ingredients and stir well, then fill the muffin cases two thirds full.
  6. Use a teaspoon to scoop a helping of cheesecake mixture onto the top of each muffin, making a little well for it with the spoon as you do. Sprinkle the streusal mixture on top. Bake for 20 - 22 minutes, until the tops are browned. It will be hard to get a skewer or knife to come out clean because of the cheesecake mix, so take out after a maximum of 22 minutes.
  7. Store the muffins in an airtight tin for up to 5 days.
Recipe by Kerry Cooks at https://kerrycooks.com/pumpkin-spice-crumble-muffins/