Spiced Pumpkin Chai Cheesecake Crumble Muffins
Time
Prep Time: 30 Minutes + Baking Time: 22 Minutes
Difficulty
Medium
Serves
10
These irresistibly fluffy pumpkin muffins, crafted by Jessie Bakes Cakes, are infused with Whittard Spiced Pumpkin Chai Tea and filled with a hidden layer of baked vanilla cheesecake. Finished with a crunchy pumpkin seed and brown sugar crumble, then drizzled with a warmly spiced glaze, every bite is packed with cosy autumn flavour.
INGREDIENTS
Spiced Pumpkin Chai Milk:
150ml milk
2 tbsp Spiced Pumpkin Chai Loose Leaf Tea
Pumpkin Muffins:
325g self raising flour
180g soft light brown sugar
1 tsp baking powder
2 tsp ground cinnamon
150ml vegetable oil
2 medium eggs, room temperature
Spiced Pumpkin Chai Milk (recipe above)
150g pumpkin puree
1 tsp vanilla extract
125 grams Full-fat cream cheese, use cold from the fridge
Cheesecake Filling:
150g full-fat cream cheese
50g caster sugar
½ tsp vanilla extract
Pumpkin Seed Brown Sugar Crumble:
30g plain flour
30g light brown sugar
20g cold unsalted butter, cubed
30g pumpkin seeds, roughly chopped
¼ tsp ground cinnamon
Pinch of salt
Spiced Pumpkin Chai Glaze:
4tbsp icing sugar
2 tsp Spiced Pumpkin Chai-steeped milk
METHOD
Start by making the spiced pumpkin chai milk:
- Warm the milk in a small saucepan until steaming but not boiling. Remove from the heat, add 2 tbsp Spiced Pumpkin Chai Loose Leaf Tea, cover and steep for 10-15 minutes. Strain well and set aside 2 teaspoons of the chai milk for the glaze.
Now move on to the pumpkin muffin mixture:
- Mix the flour, brown sugar, baking powder and cinnamon in a large bowl.
- In a separate bowl or jug, whisk together the oil, eggs, remaining spiced pumpkin chai milk, pumpkin puree and vanilla.
- Add the wet ingredients to the dry ingredients and gently whisk until just combined. Take care not to overmix. Cover the bowl with clingfilm and leave the batter to rest at room temperature.
- Meanwhile preheat the oven to 220°C fan and line every other hole of a muffin tin with large muffin cases.
Whilst the batter rests, make the cheesecake and crumble mixture:
- For the cheesecake mixture: whisk the cream cheese, caster sugar and vanilla until completely smooth.
- For the crumble mixture: whisk the flour, brown sugar, cinnamon and salt together. Rub in the cold butter until the mixture resembles wet sand, then stir through the pumpkin seeds. Set aside.
Layer the mixtures:
- Divide the batter between the cases, filling each right to the top.
- Pipe or spoon the cheesecake filling into the middle of each muffin, then cover with a little more muffin batter.
- Generously sprinkle the crumble over each muffin.
Bake and drizzle:
- Bake at 220°C fan for 8 minutes, then reduce the temperature to 180°C fan and bake for a further 14 minutes.
- Remove from the oven and transfer the muffins to a wire rack to cool.
- Mix 2 tbsp icing sugar with the reserved 1 tsp Spiced Pumpkin Chai-steeped milk until smooth. If the glaze is too thin, add more icing sugar. If it's too thick, add a splash of milk.
- Drizzle the glaze on the muffins, serve and enjoy!
INGREDIENTS
Spiced Pumpkin Chai Milk:
150ml milk
2 tbsp Spiced Pumpkin Chai Loose Leaf Tea
Pumpkin Muffins:
325g self raising flour
180g soft light brown sugar
1 tsp baking powder
2 tsp ground cinnamon
150ml vegetable oil
2 medium eggs, room temperature
Spiced Pumpkin Chai Milk (recipe above)
150g pumpkin puree
1 tsp vanilla extract
125 grams Full-fat cream cheese, use cold from the fridge
Cheesecake Filling:
150g full-fat cream cheese
50g caster sugar
½ tsp vanilla extract
Pumpkin Seed Brown Sugar Crumble:
30g plain flour
30g light brown sugar
20g cold unsalted butter, cubed
30g pumpkin seeds, roughly chopped
¼ tsp ground cinnamon
Pinch of salt
Spiced Pumpkin Chai Glaze:
4tbsp icing sugar
2 tsp Spiced Pumpkin Chai-steeped milk
Start by making the spiced pumpkin chai milk:
- Warm the milk in a small saucepan until steaming but not boiling. Remove from the heat, add 2 tbsp Spiced Pumpkin Chai Loose Leaf Tea, cover and steep for 10-15 minutes. Strain well and set aside 2 teaspoons of the chai milk for the glaze.
Now move on to the pumpkin muffin mixture:
- Mix the flour, brown sugar, baking powder and cinnamon in a large bowl.
- In a separate bowl or jug, whisk together the oil, eggs, remaining spiced pumpkin chai milk, pumpkin puree and vanilla.
- Add the wet ingredients to the dry ingredients and gently whisk until just combined. Take care not to overmix. Cover the bowl with clingfilm and leave the batter to rest at room temperature.
- Meanwhile preheat the oven to 220°C fan and line every other hole of a muffin tin with large muffin cases.
Whilst the batter rests, make the cheesecake and crumble mixture:
- For the cheesecake mixture: whisk the cream cheese, caster sugar and vanilla until completely smooth.
- For the crumble mixture: whisk the flour, brown sugar, cinnamon and salt together. Rub in the cold butter until the mixture resembles wet sand, then stir through the pumpkin seeds. Set aside.
Layer the mixtures:
- Divide the batter between the cases, filling each right to the top.
- Pipe or spoon the cheesecake filling into the middle of each muffin, then cover with a little more muffin batter.
- Generously sprinkle the crumble over each muffin.
Bake and drizzle:
- Bake at 220°C fan for 8 minutes, then reduce the temperature to 180°C fan and bake for a further 14 minutes.
- Remove from the oven and transfer the muffins to a wire rack to cool.
- Mix 2 tbsp icing sugar with the reserved 1 tsp Spiced Pumpkin Chai-steeped milk until smooth. If the glaze is too thin, add more icing sugar. If it's too thick, add a splash of milk.
- Drizzle the glaze on the muffins, serve and enjoy!
