CRUMB TOPPING
1/4 cup (50g) dark brown sugar (or light brown)
1/2 cup (62g) all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
PUMPKIN MUFFINS
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 cup (100g) dark brown sugar (or light brown)
2 large eggs
1 cup (227g) pumpkin puree
1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
1/3 cup (80ml) milk
1 teaspoon vanilla extract
CHEESECAKE FILLING
6 ounces (168g) cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla extract
3 Tablespoons (36g) granulated sugar