Pumpkin Cheesecake Muffins

ByHayleigh Luttmers
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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

These pumpkin cheesecake muffins are soft, moist and perfectly spiced with a sweet cream cheese center and buttery cinnamon crumb topping. They are an easy fall baking recipe that’s perfect for dessert or a cozy seasonal treat.
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Servings: 12
Course: Dessert
Cuisine: American
Ingredients Directions

Ingredients
  

Pumpkin Muffins:
  • 1 ¾ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ⅓ cup milk
  • 1 tsp vanilla
Cheesecake Filling:
  • 6 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ tsp vanilla
Crumb Topping:
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup butter melted
  • ⅔ cup all purpose flour

Directions
 

  1. Preheat oven to 425°F and line a muffin pan with liners.
  2. Mix together brown sugar, cinnamon and melted butter for the crumb topping. Add flour and mix until crumbly. Set aside.
  3. Beat cream cheese until smooth. Add sugar, egg yolk and vanilla and mix until creamy. Transfer to a piping bag.
  4. Whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
  5. In a separate bowl, whisk together sugars, eggs, pumpkin puree, vegetable oil, milk and vanilla.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Fill each muffin cup about ¾ full with pumpkin batter, then pipe the cream cheese filling into the middle of each muffin.
  8. Top generously with the crumb topping.
  9. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 15–17 minutes, or until baked through.

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