Instructions

Preheat oven to 425 degrees.   Spray 2 muffin tins with cooking spray and set aside.

Muffin Topping:   I  made my muffin topping in a mini food processor.  You could use a fork too if you don’t have one.  Combine the dark brown sugar, cinnamon, pumpkin pie spice, nutmeg and melted butter.  Pulse a few times until all the ingredients are combined and crumbly.  Set aside.

Using a small-medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg and mix well.  Set aside.

In a standing mixer, add the dark brown sugar and eggs and mix well.  Add the pumpkin, melted coconut oil, apple cider and vanilla and mix until all ingredients are combined.  Slowly add the flour mixture and mix.  Scrape down sides of bowl and mix again just until ingredients are nicely combined.

Cheesecake:  In a medium mixing bowl, add the softened cream cheese and use a hand mixer to beat the cream cheese until creamy.  Add the egg yolk, vanilla, maple extract and sugar and beat until combined.

Muffins-Ready for the Oven!

Add about 1 tablespoon of the pumpkin muffin mixture to the bottom of each muffin tin.  Then add about 1 teaspoon of the cheesecake and then another tablespoon of the pumpkin muffin mixture.  Gently spread the mixture and then top with about a teaspoon of the muffin topping.  Gently press the muffin topping into each muffin.  This will help the topping to bake into and stick to the muffin.

Bake for 5 minutes, turn heat to 350 degrees and bake for another 15 minutes or until a toothpick comes out clean from the center of the muffin.  Remove from the oven, set aside to cool.

Pumpkin Cheesecake Muffin

Store any leftover muffins in the fridge (because of the cheesecake filling).  You can wrap them individually with some plastic wrap or place them into an airtight container.