Spiced Pumpkin Chai Cheesecake Muffins
These pumpkin chai muffins are the ultimate autumn bake, with a creamy cheesecake centre, crunchy brown sugar crumble and cosy chai glaze.
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Ingredients
Spiced Pumpkin Chai Milk
- 150 milliliters Milk
- 2 tablespoons Whittard Spiced Pumpkin Chai Loose-leaf Tea
Pumpkin Muffins
- 325 grams Self-raising flour
- 180 grams Light brown sugar
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 150 milliliters Vegetable oil
- 2 Medium eggs room temperature
- Spiced Pumpkin Chai Milk recipe above
- 150 grams Pumpkin purée
- 1 teaspoon Vanilla extract
Cheesecake Filling
- 150 grams Full-fat cream cheese
- 50 grams Caster sugar
- ½ teaspoon Vanilla extract
Pumpkin Seed Brown Sugar Crumble
- 30 grams Plain flour
- 30 grams Light brown sugar
- 20 grams Cold unsalted butter cut into cubes
- 30 grams Pumpkin seeds roughly chopped
- ¼ teaspoon Ground cinnamon
- Pinch Salt
Spiced Pumpkin Chai Glaze:
- 4 tablespoons Icing sugar
- 2 teaspoons Spiced Pumpkin Chai-steeped milk
Instructions
Start by making the spiced pumpkin chai milk:
- Warm the milk in a small saucepan until steaming but not boiling.150 milliliters Milk
- Remove from the heat, add 2 tbsp Spiced Pumpkin Chai loose leaf tea, cover and steep for 10–15 minutes.2 tablespoons Whittard Spiced Pumpkin Chai Loose-leaf Tea
- Strain well and set aside.
Now move on to the pumpkin muffin mixture:
- Mix the flour, brown sugar, baking powder and cinnamon in a large bowl.325 grams Self-raising flour, 180 grams Light brown sugar, 1 teaspoon Baking powder, 2 teaspoons Ground cinnamon
- In a separate bowl or jug, whisk together the oil, eggs, spiced pumpkin chai milk (SET ASIDE TWO TEASPOONS FOR THE GLAZE), pumpkin purée and vanilla.150 milliliters Vegetable oil, 2 Medium eggs, Spiced Pumpkin Chai Milk, 150 grams Pumpkin purée, 1 teaspoon Vanilla extract
- 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 mixture 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 mixture rests, make the cheesecake and crumble mixture:
- For the cheesecake mixture: whisk the cream cheese, caster sugar and vanilla until completely smooth.150 grams Full-fat cream cheese, 50 grams Caster sugar, ½ teaspoon Vanilla extract
- 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.30 grams Plain flour, 30 grams Light brown sugar, 20 grams Cold unsalted butter, 30 grams Pumpkin seeds, ¼ teaspoon Ground cinnamon, Pinch Salt
Layer the mixtures:
- Divide the mixture between the cases, filling each just over halfway.
- Pipe or spoon the cheesecake filling into the middle of each muffin, then cover with more mixture filling each muffin case to the top.
- 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 2 teaspoons of steeped milk until smooth. If the glaze is too thin, add more icing sugar. If it’s too thick, add a splash of milk.4 tablespoons Icing sugar, 2 teaspoons Spiced Pumpkin Chai-steeped milk
- Drizzle the glaze of the muffins, serve and enjoy!