Instructions

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Set aside.
• Make the pumpkin batter: Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour wet ingredients into dry ingredients and mix until just combined.
• Make the cheesecake filling: Beat the cream cheese in a medium bowl until smooth. Beat in the egg yolk, vanilla extract, and sugar until combined.
• Spoon 1 heaping Tablespoon of pumpkin muffin batter into muffin cups. Layer with cheesecake filling, then another heaping Tablespoon of muffin batter. Sprinkle crumb topping onto each and press down.
• Bake for 5 minutes at 425°F (218°C), then reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes.
• Allow to cool for at least 10 minutes in the pan before serving.
• Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.