Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

These muffins are the best pick-me-up recipe for those chilly fall days! So whip some up, and cuddle up with a warm drink to enjoy the beauty of fall!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Muffin
Servings 18



  • 1 8oz pkg. Cream Cheese
  • 1 Egg
  • 3 Tbsp. Brown Sugar
  • 1 Tsp. Vanilla Extract

Streusel Topping

  • 4½ Tbsp. All-Purpose Flour
  • 3 Tbsp. Brown Sugar
  • ½ Tsp. Ground Cinnamon
  • ¼ Tsp. ground ginger
  • 3 Tbsp. Chopped Pecans
  • 3 Tbsp. Softened Butter

Muffin Batter

  • 2½ Cups All-Purpose Flour
  • 2 Cups White Sugar
  • 2 Tsp. Baking Powder
  • 1 Tbsp. Pumpkin Pie Spice
  • ½ Tsp. Salt
  • 2 Eggs
  • 1⅓ Cups Canned Pumpkin
  • ⅓ Cup Vegetable Oil
  • 2 Tsp. Vanilla Extract


  • Preheat the oven to 375 degrees.
  • Grease and flour 18 muffin cups.

To Prepare Filling

  • Beat softened cream cheese until smooth.
  • Add the eggs, brown sugar, and vanilla.
  • Beat until mixed, then place bowl in freezer to set while preparing other ingredients

To Prepare Topping

  • Mix flour, brown sugar, cinnamon, ginger, and pecans.
  • Add butter and cut it in with a fork until the mixture is crumbly.
  • Set aside.

To Prepare Muffin Batter

  • Blend flour, sugar, baking powder, pumpkin pie spice, and salt.
  • Make a well in the center of flour mixture and add eggs, pumpkin, vegetable oil, and vanilla.
  • Beat together until well mixed.
  • Fill muffin cups half full.
  • Take the cream cheese mixture from the freezer and add 1 tbsp. of cream cheese mixture into the centerof the batter inside the muffin cups.
  • Keep cream cheese mixture from touching the edges of the cups.
  • Sprinkle on the streusel topping.
  • Bake for 20-25 minutes.



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