Ingredients
12
12 servings
- •1 cup pumpkin puree
- •1 cup white sugar
- •½ cup vegetable oil
- •2 tablespoons vegetable oil
- •2 large eggs
- •1 ½ cups all-purpose flour
- •1 ½ teaspoons pumpkin pie spice
- •½ teaspoon salt
- •½ teaspoon baking soda
- •½ teaspoon ground nutmeg
- •½ teaspoon ground cinnamon
- •½ cup white sugar
- •5 tablespoons all-purpose flour
- •1 teaspoon ground cinnamon, or to taste
- •¼ cup cold butter, cut into chunks
- •1 (8 ounce) package cream cheese, softened
- •¼ cup white sugar
- •2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
- Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
- Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
- Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 407
- Carbohydrate: 47g
- Fat: 23g
- Fiber: 1g
- Protein: 5g
- Sugar: 30g
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