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Pumpkin Cheesecake Muffins with Streusel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 14 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 22 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cheesecake Muffins boast a tender, spiced pumpkin batter with a creamy vanilla-cream cheese filling at the center, topped with a buttery pecan streusel crumb. Perfect as a seasonal treat or breakfast, these muffins combine rich flavors and textures that are sure to delight any pumpkin lover.

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)

Wet Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 15 oz. can Libby’s pure pumpkin puree (heaping 1 ¾ cup)
  • 1/2 cup vegetable oil

Dry Ingredients

  • 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

Garnish (Optional)

  • Coarse raw turbinado cane sugar
  • Ground cinnamon

Instructions

  1. Cream Cheese Filling: Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl. Whisk by hand or with a handheld mixer until smooth and creamy. Freeze the filling while preparing the rest of the recipe; it should be slightly stiff but scoopable when ready to use.
  2. Streusel Crumb Topping: Place pecans in a food processor and pulse three times. Add flour, brown sugar, granulated sugar, and cinnamon and pulse until combined. Sprinkle the cold cubed butter over the mixture and pulse until it resembles small pebbles with chopped pecans. If needed, rub any stubborn butter pieces between your fingers to integrate. Set aside in the freezer.
  3. Prep: Preheat the oven to 350 degrees Fahrenheit. Line two muffin tins with 22 liners and lightly spray with nonstick cooking spray. Set aside.
  4. Mix Wet Ingredients: In a large bowl, gently whisk the eggs. Add the granulated sugar, pumpkin puree, and vegetable oil, stirring to combine fully.
  5. Mix Dry Ingredients: In a separate large bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
  6. Combine: Stir the dry mixture into the wet mixture just until combined, taking care not to overmix to keep the muffins tender.
  7. Assemble: Spoon 1 1/2 tablespoons of pumpkin batter into each muffin liner, spreading it to cover the bottom. Add 1 rounded tablespoon of the cream cheese filling on top of the pumpkin layer. Cover with the remaining pumpkin batter divided evenly among the cups. Finally, evenly divide heaping tablespoons of the streusel crumb topping over each muffin and gently press it into the batter to help it stick during baking.
  8. Bake: Bake for 22 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the top batter (avoiding the cream cheese filling) comes out clean. Baking time may vary depending on how chilled the cream cheese filling is; softer filling extends bake time.
  9. Cool: Let the muffins cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with ground cinnamon and coarse turbinado cane sugar before serving. Serve warm or at room temperature; they can be briefly microwaved to rewarm.

Notes

  • The cream cheese filling should be stiff but pliable to achieve the perfect melting texture during baking; chill it 20-30 minutes if prepared ahead.
  • For accurate flour measurement, weigh the flour or spoon and level the flour into measuring cups to avoid dense muffins due to excess flour.
  • If using pumpkin puree other than Libby’s, drain excess moisture for best texture and flavor.
  • Baking times vary with cream cheese filling temperature; use a toothpick test avoiding the cream cheese center to check doneness.
  • Store muffins at room temperature up to 2 hours, then refrigerate in an airtight container with parchment paper between layers for 3-5 days. Warm gently before serving for best texture.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 310 kcal
  • Sugar: 24 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://lucymeals.com/pumpkin-cheesecake-muffins-with-streusel-recipe/