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Pumpkin Cheesecake Muffins with Streusel Topping

Rose Lemere
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 697 kcal

Equipment

  • jumbo muffin pan
  • jumbo paper muffin liners

Ingredients
  

for the muffins

  • 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 you can also use store-bought pumpkin puree. Just be sure to use 100% pumpkin puree, not pumpkin pie filling
  • 1/4 cup whole milk

for cheesecake filling

  • 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

for the streusel topping 

  • 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

Instructions
 

  • 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!

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!

Nutrition

Serving: 1muffinCalories: 697kcalCarbohydrates: 103gProtein: 9gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 103mgSodium: 478mgPotassium: 238mgFiber: 3gSugar: 65gVitamin A: 9905IUVitamin C: 3mgCalcium: 60mgIron: 4mg
Keyword Breakfast, cheesecake, fall recipes, pumpkin
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