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–+ servings

Pumpkin Cheesecake Muffins

Moist pumpkin spice muffins with a creamy cheesecake center and a buttery cinnamon crumb topping—perfect for a cozy fall breakfast or snack.
Amanda
Prep Time 20 minutes
Cook Time 22 minutes
Cooling 10 minutes
Total Time 52 minutes
Serving Size 12 muffins

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners or nonstick spray
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Knife or toothpick (for swirling)

Ingredients

  • 1 3/4 cups all-purpose flour for muffin batter
  • 1 cup granulated sugar for muffin batter
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon plus more in topping
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger optional but recommended
  • 1/2 teaspoon fine salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup neutral oil such as canola or vegetable (or melted butter)
  • 2 large eggs for muffin batter
  • 1 teaspoon vanilla extract for muffin batter
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar for cream cheese filling
  • 1 large egg for cream cheese filling
  • 1/2 teaspoon vanilla extract for cream cheese filling
  • 1/3 cup all-purpose flour for crumb topping
  • 3 tablespoons brown sugar packed
  • 1/2 teaspoon ground cinnamon for crumb topping
  • 2 tablespoons unsalted butter cold, cut into small pieces

Instructions

  • Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners (or grease well).
  • Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg and 1/2 teaspoon vanilla until fully combined. Set aside.
  • Make the muffin batter: In a large bowl, whisk together 1 3/4 cups flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger.
  • In a second large bowl, whisk the pumpkin puree, oil (or melted butter), eggs, sugar, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients and fold just until no dry flour remains. Do not overmix.
  • Make the crumb topping: In a small bowl, mix 1/3 cup flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture looks like small pebbles.
  • Assemble: Spoon batter into each muffin cup until about 1/3 full. Add a heaping teaspoon of cream cheese filling to the center. Top with more batter until cups are about 2/3 full.
  • Gently swirl the cream cheese into the batter with a knife or toothpick (1–2 swirls is enough). Sprinkle crumb topping evenly over the muffins.
  • Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin part (not the cream cheese center) comes out clean.
  • Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped muffins in a freezer bag for up to 3 months; thaw at room temperature.
Tips: Use room-temperature cream cheese for a smooth filling and avoid overmixing the batter for tender muffins.

Nutrition

Calories: 260kcal | Protein: 4g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 230mg