Pumpkin Cheesecake Muffins | Recipe Cart

Ingredients

• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (62g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted
• 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice*
• 2/3 cup (133g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (227g) canned pumpkin puree
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract
• 6 ounces (168g) block cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar