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Pumpkin Cheesecake Muffins

Moist pumpkin muffins with a creamy cheesecake center and buttery streusel topping.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter melted
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
For the Pumpkin Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 mixing bowl large
  • 2 mixing bowl medium or small
  • 1 whisk
  • 1 hand mixer for cream cheese filling, optional
  • 1 spoon or cookie scoop for filling muffin cups
  • 1 wire rack for cooling

Method
 

Prepare the oven and components
  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  2. Make the streusel by stirring together the flour, brown sugar, and cinnamon in a small bowl. Add the melted butter and mix with a fork until crumbly. Set aside.
  3. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth and creamy. Set aside.
Mix the batter
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  2. In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, pumpkin puree, vanilla, and milk until smooth.
  3. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Assemble and bake
  1. Spoon pumpkin batter into each muffin liner until about one-third full.
  2. Add about 1 tablespoon of cream cheese filling to the center of each muffin cup.
  3. Top with more pumpkin batter until each liner is about three-quarters full.
  4. Sprinkle the streusel evenly over the tops, gently pressing it on so it adheres.
  5. Bake for 20 to 22 minutes, until the tops are set and a toothpick inserted into the muffin portion comes out mostly clean.
  6. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate leftovers because of the cream cheese filling.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Soften the cream cheese fully for a smooth center. Do not overmix the batter. Store cooled muffins in the refrigerator for up to 4 days.