Pumpkin Cheesecake Muffins – Sweet Easy Recipes for Fall
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.
Servings: 12 muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake)
- 1 egg yolk
- 1/2 teaspoon vanilla extract (for cheesecake)
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, oil, eggs, vanilla, and sugar until smooth.
- Combine the wet and dry ingredients just until mixed. Don’t overdo it.
- In a small bowl, mix softened cream cheese, sugar, egg yolk, and vanilla until creamy.
- In another bowl, make the streusel by combining flour, brown sugar, cinnamon, and melted butter.
- Spoon pumpkin batter into muffin cups, filling them about 3/4 full.
- Add a teaspoon of cheesecake mixture into the center of each muffin.
- Sprinkle the tops with the streusel.
- Bake for 18-22 minutes until a toothpick comes out clean (avoid the cheesecake center).
- Cool in the pan for a few minutes, then transfer to a rack.