Pumpkin Cheesecake Muffins Recipe
If you adore the cozy flavors of fall and crave a sweet treat that perfectly balances creamy richness with pumpkin spice warmth, these Pumpkin Cheesecake Muffins will quickly become your new favorite indulgence. Imagine tender, moist pumpkin muffin layers hugging a luscious cream cheese center, all topped with a buttery pecan streusel that adds just the right amount of crunch and sweetness. Whether you’re making them for a special breakfast, a charming brunch spread, or an anytime snack, Pumpkin Cheesecake Muffins are simply irresistible and sure to delight everyone lucky enough to have one.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one brings something special to your Pumpkin Cheesecake Muffins. From the creamy texture of full-fat cream cheese to the warm spice blend that gives pumpkin its classic charm, every item works together to create a symphony of flavor and texture you’ll love.
- Full-fat block cream cheese: Provides a smooth, rich filling that melts in your mouth perfectly.
- Powdered sugar: Sweetens and lightens the cream cheese filling without any graininess.
- Vanilla extract: Enhances the overall flavor with its warm, floral notes.
- Raw pecan halves: Adds a delightful crunch and nutty depth to the crumb topping.
- Flour: The base for your muffin batter and the crumb topping, essential for structure.
- Brown sugar: Brings a touch of molasses sweetness and moisture to the streusel crumb.
- Granulated sugar: Sweetens the batter and crumb topping evenly and cleanly.
- Cinnamon: Classic pumpkin spice warmth that ties the flavors together beautifully.
- Cold butter: Creates the perfect crumbly texture in the streusel topping.
- Eggs: Provide lift and richness for those fluffy, tender muffins.
- Pure pumpkin puree: The star ingredient delivering that silky, vibrant pumpkin flavor.
- Vegetable oil: Keeps the muffins moist and soft without weighing them down.
- All-purpose flour: The muffin batter’s main structure; the right amount ensures a tender crumb.
- Baking soda and baking powder: These leavening agents work together to make the muffins rise perfectly.
- Ground spices (cinnamon, cloves, nutmeg, ginger): The aromatic blend that makes these muffins unmistakably autumnal.
- Coarse raw turbinado cane sugar: Optional finishing touch that adds sparkle and a hint of crunch.
How to Make Pumpkin Cheesecake Muffins
Step 1: Prepare the Cream Cheese Filling
The magic starts with the creamy filling. Whisk together softened cream cheese, powdered sugar, and vanilla until silky smooth. This filling needs to be chilled so that it stiffens just enough to hold its shape between the batter layers, giving your muffins that signature creamy surprise in every bite.
Step 2: Make the Streusel Crumb Topping
For the delicious crunchy topping, pulse pecans, flour, sugars, and cinnamon in a food processor, then add cold butter and pulse until the mixture resembles coarse pebbles. This crumb topping adds texture contrast and a nutty sweetness that perfectly complements the tender pumpkin melt below.
Step 3: Prep Your Muffin Tins
Preheat your oven to 350 degrees Fahrenheit and line two muffin tins with 22 liners. Lightly spray the liners with nonstick spray to ensure your muffins release easily after baking. This simple prep makes cleanup a breeze and guarantees beautiful muffins every time.
Step 4: Mix Wet Ingredients
In a large bowl, gently whisk the eggs, then stir in granulated sugar, pumpkin puree, and vegetable oil. The wet ingredients create a moist base that carries the warmth of pumpkin and spice throughout each muffin.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and your fragrant ground spices. This mixture will infuse the muffins with the classic pumpkin spice flavor that we all adore.
Step 6: Bring It All Together
Add the dry ingredient mixture to the wet ingredients and stir just until combined. Be careful not to overmix; this ensures tender, fluffy muffins rather than dense ones. The batter should be thick and cozy, ready to cradle the luscious cream cheese filling.
Step 7: Assemble the Muffins
Start by spooning about 1 1/2 tablespoons of pumpkin batter into each muffin liner, spreading it to cover the bottom evenly. Add a generous spoonful of the chilled cream cheese filling right in the center, then top with the remaining pumpkin batter to seal in the cream cheese. Finally, heap a tablespoon of the streusel crumb on top and gently press it into the batter so it bakes on beautifully.
Step 8: Bake to Perfection
Bake for 20-22 minutes or until a toothpick inserted in the top batter comes out clean. Baking time can vary depending on how chilled your cream cheese filling is—softer filling means you might need a few extra minutes. Once out of the oven, your kitchen will be filled with the warm, inviting aroma of pumpkin spice heaven.
Step 9: Cool and Serve
Let the muffins cool briefly in the pan before transferring to a wire rack. For an extra touch of cozy sweetness, sprinkle the tops with ground cinnamon and coarse turbinado sugar. These Pumpkin Cheesecake Muffins are best enjoyed slightly warm or at room temperature, and a quick zap in the microwave can bring back that fresh-baked feeling anytime.
How to Serve Pumpkin Cheesecake Muffins
Garnishes
Sprinkling a little extra ground cinnamon and coarse turbinado sugar on top of your muffins adds a sparkle that looks as great as it tastes. For a touch of indulgence, try a light drizzle of maple syrup or a dollop of whipped cream. These simple garnishes elevate the muffins from delightful to unforgettable.
Side Dishes
These muffins make an excellent companion to a hot cup of spiced coffee, chai tea, or even a creamy latte. For a heartier brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the richness of the cream cheese and pumpkin flavors.
Creative Ways to Present
For parties or festive gatherings, arrange your Pumpkin Cheesecake Muffins on a rustic wooden board with small bowls of pecans, cinnamon sticks, and dollops of cream cheese frosting. You can also hollow out mini pumpkins or apples and nestle the muffins inside for a charming fall presentation. The cozy vibes these muffins bring will make your table the place everyone wants to gather.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cheesecake Muffins in an airtight container in the refrigerator for up to 4 days. The cream cheese filling stays deliciously fresh, and chilling helps maintain their structure. Just bring them back to room temperature before serving for the best taste.
Freezing
You can freeze these muffins to enjoy later by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep beautifully for up to 3 months. When you’re ready to indulge, simply thaw overnight in the fridge or warm gently in the microwave for a quick treat.
Reheating
To reheat Pumpkin Cheesecake Muffins, pop them in the microwave for 10 to 15 seconds or warm them in a 300-degree oven for about 5 minutes. This quick touch of heat revives the soft texture and brings out the lovely aroma of the pumpkin and spices once again.
FAQs
Can I use low-fat cream cheese for the filling?
While you can substitute low-fat cream cheese, full-fat cream cheese gives the creamiest texture and richest flavor, which really makes these Pumpkin Cheesecake Muffins special.
What kind of pumpkin puree is best?
Pure pumpkin puree without added spices or sugars is best to control the flavor perfectly. Canned varieties like Libby’s are convenient and consistent, but homemade pumpkin puree works beautifully too.
Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Be sure to check your baking powder and other ingredients to ensure they are gluten-free as well.
Is it okay to use salted butter in the streusel topping?
Yes, salted or unsalted butter can be used. If using salted butter, you might want to reduce the additional salt in the recipe slightly to balance the flavors.
How can I prevent the cream cheese filling from leaking?
Chilling the cream cheese filling until slightly firm but still scoopable helps it stay neatly inside the muffin as it bakes. Also, layering the batter carefully and not overfilling the cups keeps everything in place.
Final Thoughts
These Pumpkin Cheesecake Muffins truly capture all the best parts of the season in one delicious bite. They’re a cozy, comforting treat that’s guaranteed to bring a smile whether you’re sharing them with friends or keeping them all to yourself. Give this recipe a try and discover just how effortlessly these Pumpkin Cheesecake Muffins can become a cherished part of your baking repertoire.
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Pumpkin Cheesecake Muffins Recipe
- Total Time: 47 minutes
- Yield: 22 muffins 1x
- Diet: Vegetarian
Description
Deliciously moist Pumpkin Cheesecake Muffins featuring a creamy cheesecake center, spiced pumpkin batter, and a crunchy pecan streusel topping. Perfect for autumn breakfasts or snacks, these muffins blend classic pumpkin flavors with a rich cream cheese filling and a satisfying crumb topping for a delightful treat.
Ingredients
Cream Cheese Filling
- 12 ounces full-fat block cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Streusel Crumb Topping
- 2/3 cup raw pecan halves
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter, cubed (salted or unsalted)
Muffin Batter
- 3 eggs
- 2 cups granulated sugar
- 1 15 oz. can Libby’s pure pumpkin puree (approximately heaping 1 ¾ cup)
- 1/2 cup vegetable oil
- 2 1/2 cups (324 grams) 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
Toppings (Optional)
- Coarse raw turbinado cane sugar
- Ground cinnamon
Instructions
- Cream Cheese Filling: In a medium bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Whisk vigorously by hand or use a handheld mixer until the mixture is smooth and creamy. Place the filling in the freezer to chill while preparing the rest of the recipe. The cream cheese should be stiff yet scoopable when ready to use.
- Prepare Streusel Crumb Topping: Pulse pecan halves in a food processor 3 times to chop. Add the flour, brown sugar, granulated sugar, and cinnamon; pulse a few times to combine. Sprinkle the cubed cold butter over the mixture and pulse until the pecans are finely chopped and the mixture resembles small pebbles. Rub any large butter pieces between your fingers into the mixture. Set aside in the freezer.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line two muffin tins with 22 liners and lightly spray each liner with nonstick cooking spray. Set aside.
- Mix Wet Ingredients: In a large bowl, gently whisk the eggs. Add the granulated sugar, pumpkin puree, and vegetable oil, mixing until combined.
- Mix Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Combine Wet and Dry Mixtures: Slowly fold the flour mixture into the pumpkin mixture, stirring just until combined. Avoid overmixing to maintain tender muffins.
- Assemble Muffins: Spoon about 1 1/2 tablespoons of the pumpkin batter into each muffin liner and spread it evenly to cover the bottom. Add 1 rounded tablespoon of the cream cheese filling on top of the batter in each liner. Cover the cream cheese with the remaining pumpkin batter divided evenly among the muffin cups. Top each with a heaping tablespoon of the streusel crumb topping, gently pressing it into the batter to help it adhere during baking.
- Bake: Bake the muffins at 350°F for 20-22 minutes, or until a toothpick inserted into the top batter comes out clean. Baking time may vary depending on how chilled the cream cheese filling is; softer filling may require longer baking.
- Cool and Serve: Allow the muffins to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with ground cinnamon and coarse raw turbinado cane sugar. Serve muffins slightly warm or at room temperature. For a warm treat, microwave briefly before serving.
Notes
- For the all-purpose flour measurement, use 2 1/2 cups (324 grams) as noted, which ensures the correct texture.
- Chilling the cream cheese filling helps it hold shape during baking; do not skip freezing step.
- Use salted or unsalted butter for the streusel topping according to your taste preference.
- Do not overmix the batter to avoid dense muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw at room temperature or warm in the microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pumpkin cheesecake muffins, pumpkin muffins, fall muffin recipe, cream cheese filling, pecan streusel topping, autumn breakfast, spiced pumpkin muffins
