Name: Pumpkin Cheesecake Muffins with Streusel Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 2/3 cup all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1/2 tsp sea salt; 2 eggs; 1 cup cane sugar; 1/2 cup avocado oil (you can also use vegetable oil); 1 1/2 cups homemade pumpkin puree; 1/4 cup whole milk; 1 8oz block cream cheese (Be sure to use a full-fat cream cheese); 1/2 cup cane sugar; 1 tbsp all-purpose flour; 1 egg; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 3 tbsp cane sugar; 3 tbsp brown sugar (dark or light brown sugar will work fine); 4 tbsp soft butter

These pumpkin cheesecake muffins are super easy to make, and make the perfect autumn treat! Moist pumpkin muffins, with sweet cream cheese filling, and buttery streusel combine to create the best pumpkin cream cheese muffins ever! These muffins are packed full of fall flavors and they are sure to hit everyone!

a muffin cut in half so you can see the cheesecake filling, there some whole muffins and a pumpkin behind it

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I’m a muffin person through and through, there are very few things that can compete with muffins for me. In my mind, there is nothing better, for breakfast, a snack, or dessert, than a good jumbo muffin!

One of the few things though that I would probably choose over a muffin is cheesecake, so needless to say these cream cheese-stuffed pumpkin muffins are one my favorite things to eat!

a close up of a pumpkin muffin, there are three muffins stacked up behind it, and a pumpkin to the left of it

And in my not-so-humble opinion, there are a few things all good muffins have in common. They are moist and flavorful, have a beautiful top, with a buttery crumb topping, and everyone knows when it comes to muffins the bigger the better.

And I’m happy to say these easy pumpkin muffins not only check all those boxes but they are also full of autumn flavors, while the cheesecake layer adds a fun and delicious twist to regular pumpkin muffins!

a close up of a muffin that has been cut in half to show the cheesecake filling

These pumpkin cheesecake muffins are sure to be a hit with everyone who tries them! They make the perfect fall breakfast, you can even serve these easy muffins on Thanksgiving morning! But they are also perfect for eating on the go, bringing to parties, potlucks, and more!

an overhead shot of a pumpkin muffin, there more muffins around it, and you can see part of a pumpkin behind it

Pumpkin Cheesecake Muffins

Equipment

Ingredients

for the muffins

all-purpose flour
baking soda
ground cinnamon
ginger
nutmeg
sea salt
eggs
cane sugar
avocado oil, you can also use vegetable oil
Store-bought or homemade pumpkin puree, be sure to use 100% pumpkin puree, not pumpkin pie filling!
whole milk

cheesecake filling

cream cheese softened. Be sure to use a full-fat cream cheese
cane sugar
egg
vanilla extract

for the streusel topping

all-purpose flour
cane sugar
brown sugar, dark or light brown sugar will work fine
soft butter

a pumpkin cheesecake muffin that has been cut in half, there some muffins and a pumpkin behind it

How to Make Pumpkin Cheesecake Muffins

Preheat the oven to 350 degrees F. Place one muffin liner into each of the muffin cups, then set the muffin pan aside until ready to use.

In a small bowl, combine all the streusel topping ingredients, then mix with a fork or your hands until it resembles coarse crumbs. Set aside

In a separate bowl combine the cream cheese filling ingredients, and mix using a rubber spatula or electric beaters, until smooth and creamy. Set aside.

In a medium bowl, combine the dry ingredients, (flour, baking soda, spices, and salt) and whisk to combine.

Then in a large bowl, combine the wet ingredients (eggs, sugar, oil, pumpkin puree, and milk) and whisk until well combined.

Pour the flour mixture into the bowl of wet ingredients, then using a rubber spatula, fold carefully to mix. Fold just until everything is combined, you don’t want to over-mix your muffin batter, a few lumps are okay!

Using a spoon or measuring cup, spoon roughly a 1/4 cup of the pumpkin batter into each lined muffin cup. Then place of spoonful of the cheesecake batter in the center of each muffin cup, doing your best to evenly divide the cheesecake batter between all six muffins.

Divide the remaining pumpkin muffin batter between the muffin cups, doing your best to keep an even amount in each one. Be sure the pumpkin batter is completely covering the cream cheese dollops.

Sprinkle the streusel topping over the top of each muffin, doing your best to keep an equal amount on each muffin.

Place the muffins in the oven and bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to cool for 10 minutes before removing them from the pan. Place the muffins on a wire rack to finish cooling or serve warm.

Enjoy!

pumpkins muffins, with a pumpkin next to them

Recipe Notes

Any leftover pumpkin cheesecake muffins can be wrapped in plastic wrap or placed in an airtight container, and stored at room temperature for up to 3 days!

If you like you can sub 1 tsp pumpkin pie spice for the spices listed above!

I love to make this recipe as jumbo muffins but feel free to make regular muffins or even mini muffins. Though it will take a bit of extra work to make mini ones!