These pumpkin cheesecake muffins hit that cozy autumn spot. I’ve made them way too many times, and not once have they survived 24 hours. You’ve got a spiced pumpkin base, a surprise cheesecake swirl, and a crumbly brown sugar streusel topping. It’s sweet, a little tangy, and just the right kind of soft. They’re easy to throw together—no mixer needed, and you won’t need a fancy degree in baking. Whether you’re a seasoned baker or just here for the pumpkin vibes, this is one recipe you’ll want on repeat. It’s warm, rich, and makes your kitchen smell like October. Oh, and did I mention how well these pair with coffee? Trust me, brew a cup, grab a muffin, and hide from your family. You’re going to want the whole batch.

1) Key Takeaways
2) Easy Pumpkin Cheesecake Muffins Recipe
3) Ingredients for Pumpkin Cheesecake Muffins
4) How to Make Pumpkin Cheesecake Muffins
5) Tips for Making Pumpkin Cheesecake Muffins
6) Making Pumpkin Cheesecake Muffins Ahead of Time
7) Storing Leftover Pumpkin Cheesecake Muffins
8) Try these desserts next!
9) Pumpkin Cheesecake Muffins
10) Nutrition

1) Key Takeaways

These muffins combine warm pumpkin spice, creamy cheesecake, and crunchy streusel in each bite.
They’re perfect for breakfast, brunch, or dessert, and easy enough for any home baker to master.
The recipe includes pantry staples and no mixer is needed.
You can make them ahead and freeze extras for a quick treat anytime.

2) Easy Pumpkin Cheesecake Muffins Recipe

This sweet easy recipe is the kind of thing I bake when I want something cozy without fuss. It’s simple, but it tastes like you put way more effort into it than you did. The pumpkin base is soft and warm with spice, the cheesecake layer adds tang, and that streusel? Buttery and crisp, just how I like it.

If you’ve ever felt intimidated by cheesecake anything, this one won’t scare you off. I mix the filling with a fork—really. No water baths, no cracks to worry about. Just swirl and go. The muffins rise nicely and make your kitchen smell like a coffee shop in October. I love how the pumpkin and spice mingle, especially on a chilly morning with a cup of strong coffee.

This is one of those sweet easy recipes that’ll slide right into your fall baking routine. Whether you bake a batch for brunch or to win over your coworkers, they disappear fast. You’ve been warned.

3) Ingredients for Pumpkin Cheesecake Muffins

All-purpose flour: This is the base for both the muffin batter and the streusel topping. It keeps things light and tender.

Baking soda: You need just a bit to help those muffins rise nicely.

Salt: Just a pinch balances the sweetness and brings out the pumpkin spice flavor.

Pumpkin pie spice: This adds that unmistakable fall flavor—cinnamon, nutmeg, cloves, and all the cozy things.

Pumpkin puree: Use pure canned pumpkin, not the pre-sweetened pie mix. It adds moisture and deep flavor.

Vegetable oil: Keeps the muffins moist without weighing them down.

Eggs: Two large eggs help bind everything together and add richness.

Vanilla extract: It gives a warm background note that works well with pumpkin and cream cheese.

Sugar: You’ll use it in the muffin base and the cheesecake swirl. Not too much, not too little—just right.

Cream cheese: Softened cream cheese gives the filling its signature tang and creamy bite.

Egg yolk: Helps thicken the cheesecake filling without overpowering it.

Brown sugar: For the streusel topping, it adds a hint of molasses flavor that’s perfect with pumpkin.

Butter: Melted butter makes the streusel crumble together just enough to get golden and crisp on top.

Cinnamon: Mixed into the streusel for that extra boost of warm spice.

4) How to Make Pumpkin Cheesecake Muffins

Step 1. Preheat your oven to 375°F. Line your muffin tin with paper liners so you don’t have to scrape later.

Step 2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3. In a second bowl, whisk together the pumpkin puree, oil, eggs, vanilla, and sugar until it’s smooth.

Step 4. Pour the wet ingredients into the dry. Stir just until you no longer see dry patches. Don’t overmix it or you’ll lose that soft texture.

Step 5. In a small bowl, mix the cream cheese, sugar, egg yolk, and vanilla until it’s smooth and creamy. This is the cheesecake magic.

Step 6. For the streusel, stir together flour, brown sugar, cinnamon, and melted butter until it clumps together.

Step 7. Spoon the muffin batter into the cups, filling each about 3/4 full. Add a small spoonful of cheesecake filling to the center of each muffin.

Step 8. Sprinkle the streusel generously on top of each one.

Step 9. Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick near the edge comes out clean.

Step 10. Let them cool in the tin a few minutes before transferring to a rack. Then try not to eat them all at once.

5) Tips for Making Pumpkin Cheesecake Muffins

Let me tell you what I’ve learned after making these way too often. First, don’t skip the paper liners. They save your muffins and your sanity. No one wants to chisel muffins out of a tin before their morning coffee.

Use room temperature cream cheese. Cold cream cheese will give you lumps, and not the good kind. Let it sit out while you mix the muffin batter so it’s soft and easy to stir.

Don’t overfill the muffin cups. I know it’s tempting, but if you go past three-quarters full, you risk muffin lava all over your oven floor. A clean oven is a happy oven.

6) Making Pumpkin Cheesecake Muffins Ahead of Time

If you’re like me and love waking up to sweet easy recipes without doing the work at dawn, this one’s for you. You can make the batter the night before and store it in the fridge. Same goes for the cheesecake filling and the streusel. Keep each part separate and assemble right before baking.

Baking them fresh in the morning gives you that warm muffin joy without the groggy prep. If you’re baking ahead, let the muffins cool completely, then stash them in an airtight container.

These muffins keep their soft texture and flavor for days. And if you really want to get ahead? Freeze them. Just microwave for 20 seconds and it’s like you never left the oven.

7) Storing Leftover Pumpkin Cheesecake Muffins

Once baked, let your muffins cool all the way. Store them in an airtight container at room temperature if you’ll eat them within two days. For anything longer, the fridge is your friend.

They’ll last up to five days chilled, and you can reheat one for a soft center and melty top. I like popping mine in the microwave for ten seconds and pretending I just baked it.

Want to go long-term? These freeze beautifully. Just wrap each muffin and store them in a zip-top bag. When the craving hits, warm one up and enjoy like it’s the first day of fall again.

8) Try these desserts next!

9) Pumpkin Cheesecake Muffins