Name: Pumpkin Cheesecake Muffins with Streusel Recipe
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 12 ounces full-fat block cream cheese, softened at room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 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); 3 eggs; 2 cups granulated sugar; 1 15 oz. can Libby’s pure pumpkin puree (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; Coarse raw turbinado cane sugar; Ground cinnamon

There’s something irresistibly cozy about a muffin filled with luscious cream cheese and dotted with a crunchy topping. This Pumpkin Cheesecake Muffins with Streusel Recipe hits that perfect fall note—moist pumpkin-spiced cake paired with creamy, dreamy cheese and a pecan-studded streusel that adds the perfect textural contrast.

The image shows a close-up of several muffins stacked in a pile on a white plate. Each muffin has three visible layers: the bottom layer is golden brown and moist, the middle layer is creamy white filling inside one muffin with its baking liner peeled back, and the top layer is a crumbly, textured coating of light brown streusel with visible small nut pieces and sugar crystals scattered on top. The muffins are in brown paper liners with the plate set on a white marbled surface. The lighting highlights the crumbly texture and creamy filling in sharp detail. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Recipe
Top Tip
How to Serve Pumpkin Cheesecake Muffins with Streusel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cheesecake Muffins with Streusel Recipe

Why You'll Love This Recipe

I’ve been making these Pumpkin Cheesecake Muffins with Streusel Recipe for years, and honestly, they feel like a warm hug in muffin form. They’re perfect for sharing, but fair warning—you might want to keep a stash for yourself!

Perfect Texture Balance: The soft pumpkin cake, creamy cheesecake center, and crunchy pecan streusel create a delightful trifecta of textures.
Make-Ahead Friendly: You can prep the cream cheese filling and streusel in advance, making baking day easy and relaxing.
Seasonal Comfort: The warming spices like cinnamon, nutmeg, and cloves deliver all the fall vibes you’re craving.
Versatile Treat: These muffins work for breakfast, dessert, or even a cozy snack with your afternoon coffee.

A close-up of a muffin with three visible layers: the bottom layer is a moist brown cake with a soft texture, the middle layer is a creamy white filling that looks smooth and thick, and the top layer is a crumbly streusel topping made of small brown and tan crumbs with bits of nuts scattered. The muffin liner is pulled down, showing the inside of the muffin. Other muffins with similar layers are blurred in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each part of these Pumpkin Cheesecake Muffins with Streusel Recipe plays a role in making the final bite so satisfying. From the cream cheese’s tang to the pumpkin’s moist richness and the streusel’s nutty crunch, here's a quick peek at why these ingredients are stars.

Flat lay of a block of soft full-fat cream cheese, a small white bowl of powdered sugar, a small white bowl of vanilla extract, raw pecan halves, a small white bowl of all-purpose flour, packed brown sugar crystals in a small white bowl, granulated sugar in a small white bowl, ground cinnamon in a small white bowl, cold cubed butter, three whole uncracked brown eggs, granulated sugar in a larger white bowl, bright orange pumpkin puree in a small white bowl, a small white bowl of vegetable oil, all-purpose flour, baking powder and baking soda mixed with ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt in a white bowl, coarse raw turbinado cane sugar crystals in a small white bowl, and ground cinnamon in another small white bowl, all arranged symmetrically in a clean, natural and fresh state on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese (full-fat block): This gives your filling that rich, creamy texture without any watery fillers—super important for a luscious cheesecake center.
Powdered Sugar: It blends in smoothly with the cream cheese, sweetening it perfectly without graininess.
Vanilla Extract: Adds warmth and depth to the filling’s flavor, rounding it out beautifully.
Raw Pecan Halves: Pulsed into the streusel, these nuts add a deep, buttery crunch, elevating every bite.
Flour: Used in both the muffin batter and streusel, it provides structure but you want to measure carefully to keep muffins moist.
Brown & Granulated Sugar: Brown sugar adds moisture and subtle molasses notes, while granulated sugar helps with crispness in the topping.
Cinnamon & Warm Spices (cloves, nutmeg, ginger): These classic fall spices infuse the entire muffin with seasonal comfort.
Eggs, Vegetable Oil & Pumpkin Puree: Eggs bind, oil keeps the muffins tender, and pumpkin makes them wonderfully moist and flavorful.
Baking Soda & Baking Powder: Together, they help the muffins rise nicely without becoming dense.
Cold Butter: The key to creating a crumbly, melt-in-your-mouth streusel topping when pulsed with the nuts and sugars.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic version of this Pumpkin Cheesecake Muffins with Streusel Recipe, I love that you can tweak it to suit your own taste or dietary needs. It’s a flexible base for your creativity.

Variation: I sometimes swap pecans for walnuts or even add a handful of mini chocolate chips in the batter for a cheeky surprise—you’ll love the extra chocolate bite.
Dairy-Free Option: For friends avoiding dairy, I’ve replaced cream cheese with a plant-based alternative and use coconut oil in the streusel, with surprisingly great results.
Spice It Up: Play around with your favorite warming spices; a little cardamom or allspice could be a fun twist.
Mini Muffins: For parties, I halve the baking time and make mini versions that disappear within minutes.

Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Recipe

Step 1: Whip Up the Cream Cheese Filling with Care

Start by softening your cream cheese until it's just right—room temperature is key here. Combine it with powdered sugar and vanilla, then whisk it either by hand or with a mixer until smooth. It takes a bit of muscle if you’re whisking by hand, but the silky filling is worth it. Pop it in the freezer while you prep the other parts; it needs to be slightly firm but still scoopable to create that dreamy center.

Step 2: Prepare the Streusel Crumb Topping

If you have a food processor, this step’s a breeze: pulse pecans to roughly chop them, add flour, sugars, and cinnamon, then sprinkle cold butter on top and pulse again until the mixture looks like little pebbles. If you don’t have a processor, no worries—just rub the butter into the dry ingredients with your fingers or a pastry cutter. Freeze the streusel while you assemble.

Step 3: Mix Your Pumpkin Muffin Batter

Whisk eggs gently in a large bowl, then add sugar, pumpkin puree, and oil. In another bowl, combine flour, baking powder, baking soda, salt, and spices—measure these carefully to get the texture just right. Slowly fold the dry mixture into the wet, mixing just until combined to keep your muffins tender.

Step 4: Assemble with Love

Line your muffin tins with paper or silicone liners and give a light spray to prevent sticking. Spoon about 1½ tablespoons of the pumpkin batter into each cup and spread evenly. Then, add a rounded tablespoon of the cream cheese filling right in the center—don’t worry if it’s not perfect! Cover with the remaining batter and top generously with the streusel, gently pressing it a bit into the batter so it bakes on without falling off.

Step 5: Bake & Enjoy the Aroma

Bake at 350°F for about 20-22 minutes. The baking time is flexible depending on how firm your cream cheese filling is—the softer it is, the longer to bake. Test doneness by inserting a toothpick into the muffin top (avoiding the cream cheese center). Once done, cool them for a few minutes in the tin before transferring to a wire rack. If you’re feeling fancy, sprinkle with extra cinnamon and coarse cane sugar for that final, sparkly touch.

Top Tip

From my many attempts, these tips helped me get perfect Pumpkin Cheesecake Muffins with Streusel Recipe every time. They’re little tricks that can make the difference between “eh” and “wow” muffins.

The Right Cream Cheese Consistency: Make sure your cream cheese filling is chilled but scoopable—it should hold shape but not be rock hard before filling the muffins.
Measure Flour Carefully: I learned weighing flour is best, but if you don’t have a scale, fluff it up before spooning into your cup; this keeps muffins light instead of dense.
Gently Mix Batter: Overmixing can make your muffins tough. Stir just until you don’t see streaks of flour and you’re golden.
Sealing the Streusel: Press your streusel firmly into the batter so it sticks during baking—this stops crumbly messes.

How to Serve Pumpkin Cheesecake Muffins with Streusel Recipe

Pumpkin Cheesecake Muffins - Serving Suggestion

Garnishes

I love sprinkling a dash of ground cinnamon mixed with coarse turbinado sugar on top just before serving—it adds a little sparkle and extra crunch that makes these muffins feel extra special. Sometimes, I add a drizzle of honey or maple syrup for a touch of sweetness.

Side Dishes

These muffins are lovely on their own but pair wonderfully with a hot cup of chai latte or coffee. If you’re serving brunch, a fresh fruit salad or lightly whipped cream complements the spices perfectly.

Creative Ways to Present

Hosting a fall gathering? Serve these Pumpkin Cheesecake Muffins with Streusel Recipe on a tiered rustic wooden stand surrounded by autumn leaves or mini pumpkins for full seasonal vibes. Wrapping each muffin with a simple burlap ribbon makes them gift-worthy too!

Make Ahead and Storage

Storing Leftovers

Leftover muffins keep best when stored in an airtight container in the fridge. I like to layer them with parchment paper to prevent sticking. They stay fresh and flavorful for up to 3-5 days—just bring them back to room temperature before enjoying.

Freezing

Freeze any extras individually wrapped in plastic wrap and sealed in a freezer bag. When ready to eat, thaw overnight in the fridge or let sit at room temperature for an hour. This Pumpkin Cheesecake Muffins with Streusel Recipe reheats beautifully from frozen.

Reheating

I usually microwave my muffins for about 15-20 seconds to warm them just enough to soften the cream cheese filling without melting it away. You can also pop them in a 300°F oven for 5-7 minutes if you want a crispier streusel top.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

Canned pumpkin pie filling is sweeter and spiced, unlike pure pumpkin puree which is plain pumpkin. For the best flavor balance, stick to pure pumpkin puree as called for in the recipe. Using pie filling might result in overly sweet muffins with different spice levels.

How do I prevent the cream cheese filling from leaking out during baking?

Make sure the cream cheese filling is chilled and slightly firm before adding it to the muffin batter. Scooping with a cookie scoop and gently covering it with batter helps seal it in. Avoid overfilling the muffin cups to keep the filling from oozing out.

Can I make these muffins gluten-free?

Yes! Substitute all-purpose flour for a gluten-free blend that’s suitable for baking, ideally one with xanthan gum included for structure. Note that texture may vary slightly, and you might want to reduce the baking powder to avoid over-rising.

How do I measure flour correctly for this recipe?

For the best results, weigh your flour using a kitchen scale. If you don’t have one, fluff your flour first, then spoon it gently into the measuring cup and level it off with a knife. Avoid scooping directly with the cup, as that can compact the flour and lead to dense muffins.

Final Thoughts

These Pumpkin Cheesecake Muffins with Streusel Recipe remind me every time that comfort food doesn’t have to be complicated—it’s about the right ingredients, a little patience, and a touch of love. I hope you enjoy making and sharing them as much as I do. Trust me, once you try baking these, they’ll become a staple in your kitchen, just like they are in mine.