Pumpkin Cheesecake Muffins

Pumpkin muffins with cream cheese filling and crumb topping arranged in a basket with autumn decorations.

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Soft, spiced pumpkin muffins with a creamy cheesecake center and a buttery cinnamon streusel topping. A cozy fall treat that's perfect for breakfast, brunch, or an afternoon snack.

Prep Time20

Cook Time22

Total Time42

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 257kcal

Author: Keri

Ingredients

For the pumpkin muffins:

1 ¾ cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1 teaspoon Ground Cinnamon
1 cup Pumpkin Puree canned
¾ cup Granulated Sugar
½ cup Brown Sugar
½ cup Canola Oil or vegetable
2 large Eggs
1 teaspoon Vanilla Extract

For the cheesecake filling:

8 ounces Cream Cheese softened
⅓ cup Granulated Sugar
1 large Egg Yolk
1 teaspoon Vanilla Extract
2 tablespoons All-Purpose Flour

For the streusel:

¼ cup All-Purpose Flour
2 tablespoons Brown Sugar
½ teaspoon Ground Cinnamon
Pinch Salt
2 tablespoons Butter melted

Instructions

Preheat the oven to 350°F. Line two 12-cup muffin pan with 18 paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
In a larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
In a small bowl, beat the cream cheese, sugar, egg yolk, vanilla extract, and flour until smooth and creamy.
Fill each muffin cup about halfway with pumpkin batter. Add a spoonful of the cheesecake mixture to the center of each muffin.
Mix the ingredients for the streusel together. Sprinkle the streusel mixture on top of each muffin.
Bake the muffins for 20 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.

Notes

Don't overmix the batter once you add the dry ingredients - mix just until the flour disappears to avoid gummy muffins.
Soften the cream cheese fully before making the filling, or it will turn out lumpy.
Use canned pumpkin puree, not fresh since fresh puree adds too much moisture.
Let muffins cool completely on a wire rack before removing liners to prevent sticking.
Mini muffin option: I like to make 12 mini muffins and 12 regular size muffins with this recipe. Bake mini muffins 10–15 minutes; check at the 10-minute mark.
Use an ice cream scoop for muffin batter and a cookie scoop for mini muffins and the cheesecake filling.
Press the filling down slightly so it doesn't sit too high above the batter.
Store in the fridge up to 5 days. Let cold muffins come to room temperature for the creamiest texture.
Freezes well for up to 2 months. Cool first, wrap individually, then transfer to a freezer bag.

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