Easy and moist Pumpkin Spice Crumble Muffins Recipe – with a cheesecake filling and cinnamon streusal topping. The ultimate bake for autumn!
These Pumpkin Spice Crumble Muffins are a gorgeous, warming nod to autumn flavours and colours that are just perfect for this time of year.🎃 They are truly the ultimate autumn treat – and baking them will make you feel super cosy.
This past weekend was the first one with a real chill in the air, making me feel all autumnal (and freezing) – so I knew I had to share these muffins with you today!
Muffins are the best, right? So easy – you don’t even need a mixer to make these muffins, just a couple of bowls and a wooden spoon. These muffins are a little unusual in a few ways – first, they have a streusal topping making them crunchy and delicious and packing in even more cinnamon flavour, and second, just underneath that, they have an amazing cream cheese topping.
So, when you bite into these muffins, you get moist pumpkin flavour, creamy cream cheese tang and then the crunchy sweetness of the streusal topping. It’s pretty good.
These muffins go perfectly with an afternoon cup of vanilla chai tea or coffee… they are also delicious for breakfast…
Let’s run through how you make them! For the muffin base, we’ll combine our wet ingredients, which are sunflower oil, eggs, pumpkin puree, vanilla and brown sugar (sugar is wet in this recipe!). I pick up tins of Libby’s pumpkin puree from my local Tesco.
Then, we’ll sift our dry ingredients (flour, pumpkin pie spice, salt, baking powder and bicarbonate of soda) and combine with the wet. On top of the muffin batter we’ll spoon a heaping helping of cheesecake mixture, made with cream cheese and icing sugar, and lots of lovely streusal which is just butter, sugar, flour and cinnamon!
What’s that, you haven’t yet had your mandatory delivery of Pumpkin Pie Spice? Don’t worry, you can make your own too – it’s just a combination of cinnamon, nutmeg and ginger, plus a little cloves.
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
- First, preheat your oven to 180C / gas mark 5 and fill a muffin tin with liners.
- 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.
- For the streusal layer, combine the sugar, flour and cinnamon, and add the melted butter. Set aside.
- Muffin time! In a large bowl or jug, combine the pumpkin, eggs, vanilla, oil and light brown sugar. Whisk until smooth.
- 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.
- 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.
- Store the muffins in an airtight tin for up to 5 days.
I’m just a tad obsessed with pumpkin baked goods… have you noticed? 😂
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