How to Make
Spiced Pumpkin Chai Cheesecake Crumble Muffins
Time
30 Minutes + 22 Minutes Baking
Difficulty
Medium
Serves
10
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1.
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 2tbsp 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.
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2.
Now Move On To The Pumpkin Muffin Mixture: Mix the flour, brown sugar, baking powder and cinnamon in a large bowl.
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3.
In a separate bowl or jug, whisk together the oil, eggs, remaining spiced pumpkin chai milk, pumpkin puree and vanilla.
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4.
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.
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5.
Meanwhile preheat the oven to 220°C fan and line every other hole of a muffin tin with large muffin cases.
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6.
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.
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7.
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.
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8.
Layer The Mixtures: Bake at 220°C fan for 8 minutes, then reduce the temperature to 180°C fan and bake for a further 14 minutes.
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9.
Remove from the oven and transfer the muffins to a wire rack to cool.
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10.
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.
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11.
Drizzle the glaze on the muffins, serve and enjoy!
