Description
These Pumpkin Cheesecake Muffins are incredibly moist, warmly spiced, and filled with a rich, creamy cheesecake center. Finished with a buttery pecan streusel topping, they’re the perfect fall breakfast, snack, or dessert.
Ingredients
- Cream Cheese Filling
- 12 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Streusel Topping
- 2/3 cup raw pecan halves
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter, cubed
- Pumpkin Muffins
- 3 large eggs
- 2 cups granulated sugar
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional Garnish
- Turbinado sugar
- Ground cinnamon
Instructions
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Freeze while preparing the remaining ingredients.
- Pulse the pecans, flour, brown sugar, granulated sugar, cinnamon, and butter until crumbly. Freeze until needed.
- Preheat the oven to 350°F (175°C). Line 22 muffin cups with paper liners and lightly spray them.
- Whisk together the eggs, sugar, pumpkin puree, and vegetable oil.
- In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill each muffin liner with about 1 1/2 tablespoons of batter. Add a rounded tablespoon of cream cheese filling, then cover with more batter.
- Top each muffin with a generous tablespoon of streusel and gently press it into the batter.
- Bake for 20–22 minutes, or until a toothpick inserted into the muffin portion comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Sprinkle with cinnamon and coarse sugar if desired before serving.
Notes
- Freeze the cream cheese filling briefly so it stays creamy while baking.
- Measure flour accurately by spooning and leveling.
- If using pumpkin puree other than Libby’s, blot excess moisture before mixing.
- Store refrigerated in an airtight container for 3–5 days. Warm slightly before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American