Pumpkin Cheesecake Muffins

(2 votes)
3 Comments
3 minutes
September 30, 2022
Carole JonesJump to Recipe

Ready to celebrate the arrival of fall? These Pumpkin Cheesecake Muffins are the best way to kick off the change in the leaves and the cooler temps! If you love pumpkin streusel muffins, these will be right up your lane because they are taken to a whole new level with a fabulous cream cheese filling. Scroll on down for all the details, as well as a step by step video…

Pumpking cheesecake muffins on a wire rack
Pumpking Cheesecake Muffins

Is there any better classic combination that pumpkin and cream cheese? While I have never been a fan of pumpkin pie (just too much in your face pumpkin for me), I do love pumpkin muffins and pumpkin rolls, especially because they have that cream cheese combo going for them.

Overhead shot of dozen pumpkin streusel muffins

This streusel topping is one recipe I’ve perfected over many years of being so frustrated that most streusels would melt instead of staying in those delicious clumps of texture. The key to success is to be sure you toss the melted butter into it a little at a time. If you add it all at once and mix, you end up with one big clump instead.

Once you’ve used it for the first time, this will become your new go-to streusel. Yes, that is a real thing if you are an avid baker 🙂

Pumpkin muffin with cream cheese filling

Look at that delicious cream cheese filling 🙂 That creamy, slightly tangy addition takes this recipe above and beyond your standard pumpkin streusel muffins! It isn’t overwhelming at all. Just the perfect amount to add another flavor dimension to the muffin.

Pumpkin Cheesecake Muffins Video

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Pumpkin Cheesecake Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Easy pumpkin streusel muffins that have an amazing cream cheese filling!

  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Muffins:

1 1/2 cups all purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

2 eggs

1/2 cup + 2 tablespoons canola oil

1 cup sugar

1 cup pumpkin puree

Filling:

4 ounces softened cream cheese

1/2 cup powdered sugar

Streusel Toppping:

2/3 cup all purpose flour

2/3 cup powdered sugar

pinch of kosher salt

5 tablespoons melted butter

Instructions

  1. Make muffin batter: Preheat oven to 350 degrees then combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda in a medium bowl. In a separate bowl, beat together the eggs, oil, sugar, and pumpkin until smooth. Add the wet ingredients into the center of the dry and mix just until it barely comes together. Do not overmix! Set aside.
  2. Make the filling: In a small bowl beat together the cream cheese and powdered sugar until smooth. Set aside.
  3. Make the streusel: In a small bowl mix together the dry ingredients then drizzle the butter over the top while using a fork to toss it together. Don’t mix it together. You want a crumbly topping.
  4. Assemble the muffins: Line your muffin tin with paper liners. Fill half of each muffin with the pumpkin batter, then divide the filling evenly between the muffins. Add more pumpkin batter over the top, then top with the streusel, pressing it into the batter a bit so it will stick.
  5. Bake the muffins for 23-25 minutes, until they spring back after being gently touched on top. Remove from the pan, then allow to cool before serving or storing in an airtight container.
  • Author: Carole Jones
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 354
  • Sugar: 28 g
  • Sodium: 140 mg
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 51 mg

Step by Step Pumpkin Streusel Muffins

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

Daniel
4 years ago

I wasn’t sure I was going to like these because I’m not a huge fan of pumpkin, but they were sooooo good! Tender and moist and that crumb topping was perfect. Thank you!

Carole
4 years ago

Hello Daniel! I get it because I’m not a big fan of pumpkin either, but I ate three of these myself 🙂 Thanks for coming back and leaving a review because it helps so much!!

Josh
3 years ago

These were terrific!! The right balance of pumpkin flavor with a crunchy streusel topping – our family absolutely loved them. Definitely a recipe that will become part of our personnel recipe vault. Thanks Carole!

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