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

Scale

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