Pumpkin Cheesecake Muffins.

Super-moist pumpkin spice muffins stuffed with cheesecake filling and topped with brown sugar cinnamon streusel.

These Pumpkin Cheesecake Muffins are incredible! Cinnamon-spiced and topped with tons of streusel. Recipe by sallysbakingaddiction.com

It’s finally starting to look and feel like fall around here. We had a few really chilly days in September, and then a 90F degree day in October (seriously?!), and now we’re into fuzzy slipper and cute boot weather. Surely you get excited about fall just to break out your boots again, right?

I spent this past weekend crossing some things off my fall to-do list. I went out for pumpkin beers, bought a couple pumpkins to carve, stocked my fridge with locally grown Honey Crisp apples (and umm… they’re almost already gone), and we took Jude for a long walk at Centennial Park.

Seriously, look at this view:

Walk w Jude

To round out my super spirited October weekend, I made a couple test batches of pumpkin muffins. Stuffed with cheesecake and topped with streusel. Because what’s a muffin without some streusel?

They’re like a pumpkin roll turned into a muffin. Or an inside out cream cheese-frosted pumpkin bar. Cheesecake meets pumpkin pie meets crumb cake.

These Pumpkin Cheesecake Muffins are incredible! Cinnamon-spiced and topped with tons of streusel. Recipe by sallysbakingaddiction.com

There will be a lot of little bowls happening on your counter when you make today’s muffins. Sadly, that means more dishes to wash. But do extra dishes even matter when the end result is this?!

There are three parts to today’s recipe.

(1) Super-moist spiced pumpkin muffins.

(2) 4 ingredient cheesecake filling.

(3) Easy brown sugar streusel.

Let’s start with the muffins. The muffins themselves are lightly sweetened with brown sugar and left moist from pumpkin puree, oil, and eggs. You’ve actually seen them before on my website. I used this muffin batter to make cupcakes a couple months ago. With the addition of dark chocolate frosting and chocolate chips, my pumpkin muffin batter was seriously dessert-i-fied. You might want to check them out.

Pumpkin cupcakes vs pumpkin muffins. Where do you draw the line? I really don’t care where the line is between the two, especially if dark chocolate frosting or cheesecake filling are involved. Moving along…

These Pumpkin Cheesecake Muffins are incredible! Cinnamon-spiced and topped with tons of streusel. Recipe by sallysbakingaddiction.com

These Pumpkin Cheesecake Muffins are incredible! Cinnamon-spiced and topped with tons of streusel. Recipe by sallysbakingaddiction.com

Next – the cheesecake filling. Oh baby. This stuff is good. You’ll only need four little ingredients: cream cheese, sugar, vanilla, and 1 egg yolk. I found that when I used an entire egg for this filling, it tasted eggy. Like cream cheese scrambled eggs. No thanks. Make sure you just use the yolk.

Simply beat the three ingredients together until smooth. You’ll layer the muffin batter and the cheesecake filling into the muffin liners. 1 layer muffin batter, 1 layer cheesecake, 1 layer muffin batter. It’s ok if some of your cheesecake filling is visible on the top or on the sides. That’s how you get pretty cheesecake swirls peeking out all over.

Finally? The streusel. The streusel is simple: brown sugar, flour, cinnamon, and melted butter. More often than not, I like to use melted butter when I make streusel. Melted butter is so much easier to mix into the dry streusel ingredients than cold butter.

Sprinkle the buttery brown sugar streusel on top of the muffins before going into the oven. You’ll want to gently press it down into the batter so it won’t fall off the sides as the muffins are rising.

Like I do for most of my muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This will allow the muffins to rise up as high as they can. They won’t be as high as my sky-high muffins because of the heavy cheesecake filling, but they’ll have a gorgeous dome nonetheless.

These Pumpkin Cheesecake Muffins are incredible! Cinnamon-spiced and topped with tons of streusel. Recipe by sallysbakingaddiction.com

I’m still not sure which part of the muffin I like the best. There’s just so much to love; every layer has a different texture and taste. A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar. And the cheesecake! Tangy, yet sweet ripple of creamy goodness. Mmm. Oh! And the buttery slightly crunchy crumbles on top make the perfect finishing touch. I could eat the streusel with a spoon and be content. I just can’t choose. I want it all.

They pair wonderfully with a steamy cup o’ joe, make an excellent 4pm snack, and are perfectly acceptable to squeeze in right before midnight. Don’t blame me, I have no self control around pumpkin baked goods!

It may look like a lot of little ingredients, but most of them are repeated throughout each layer. Start baking!

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Pumpkin Cheesecake Muffins

Super-moist spiced pumpkin muffins stuffed with cheesecake filling and topped with brown sugar cinnamon streusel.

Yield: 14 muffins

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

Crumb Topping

  • 1/4 cup (50g) dark brown sugar (or light brown)
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (100g) dark brown sugar (or light brown)
  • 2 large eggs
  • 1 cup (227g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 6 ounces (168g) cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (36g) granulated sugar

Directions:

Preheat oven to 425F degrees. Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.

Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.

Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.

Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.

Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake.  Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 2 months.

*Instead of the pumpkin pie spice, you may use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

After you make these muffins, try these similar recipes next…

Cinnamon-Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread

 

Favorite Pumpkin Oatmeal Cookies (soft, not cakey!)

The BEST Pumpkin Oatmeal Cookies

 

Iced Pumpkin Coffee Cake

Iced Pumpkin Cake

 

Gingerbread Muffins with Sweet Lemon Glaze

Gingerbread Muffins with Sweet Lemon Glaze

 

Pumpkin Chocolate Chip Cupcakes with Dark Chocolate Frosting

Chocolate Pumpkin Cupcakes

 

Mini Cinnamon-Sugar Pumpkin Muffins

Mini Pumpkin Muffins

 

See more muffin recipes.

See more pumpkin recipes.

 

 

 

   

164 Responses to “Pumpkin Cheesecake Muffins.”

  1. #
    1
    Colleen @ What's Baking in the Barbershop?!posted October 24, 2013 at 8:24 am

    I also have no self control when it comes to pumpkin baked goodies. And I definitely couldn’t keep my hands off these muffins! Love everything about them.

    Reply

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    Cate @ Chez CateyLouposted October 24, 2013 at 8:41 am

    Can I please have one of these for breakfast right now?? They look so good!! I can’t get enough pumpkin right now. I love your fall towels also, so cute and festive!

    Reply

    • Sallyreplied on October 24th, 2013 at 8:44 am

      Thanks Cate! I got them from Bed Bath & Beyond.

      Reply

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    Sarah@WholeAndHeavenlyOvenposted October 24, 2013 at 8:41 am

    Pumpkin cheesecake is definitely my favorite fall treat— it sounds absolutely divine in a muffin!– I love how the cheesecake filling peeks out from under the topping… Drool worthy. Pinned it!

    Reply

    • Sallyreplied on October 24th, 2013 at 8:44 am

      Thanks for pinning, Sarah.

      Reply

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    Katrina @ Warm Vanilla Sugarposted October 24, 2013 at 9:13 am

    These are fabulous Sally! Love this recipe!

    Reply

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    Mallory @ Because I Like Chocolateposted October 24, 2013 at 9:15 am

    Cheesecake and streusel, two of my favorite muffin additions!

    Reply

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    Kelli @ The Corner Kitchenposted October 24, 2013 at 9:25 am

    Pumpkin, cheesecake AND streusel….sign me up!! Amazing muffins, Sally and so perfect fall chilly fall mornings!

    Reply

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    Nancy P.@thebittersideofsweetposted October 24, 2013 at 9:57 am

    I’m loving that crumb topping on the top of these!

    Reply

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    Maryposted October 24, 2013 at 10:31 am

    These muffins look amazing! Now I know what to do with that can of pumpkin puree sitting in my cabinet. Thanks!

    Reply

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    Julie @ Table for Twoposted October 24, 2013 at 10:39 am

    I love all three parts of this muffin! I’m bias towards any crumb/streusel but man, you’re making it hard to choose with the addition of cheesecake! This is the perfect Fall muffin. I totally remember that day in October when it was 90 degrees. omg, threw me for a loop!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:57 am

      Thanks Julie! And I think the 90 degree day was only like 2-3 weeks ago. It is 36 degrees in the suburbs of baltimore this morning!! Seriously…!?!

      Reply

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    Charmaine @ All in a Soireeposted October 24, 2013 at 10:44 am

    Just stumbled upon your blog today loving your recipes.

    Reply

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    Jennie @themessybakerblogposted October 24, 2013 at 10:47 am

    Oh lawdy, do these look good. I’m always excited for boot weather and fuzzy socks. I love this time of year. Pinned.

    Reply

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    Tara@PNWRunnerposted October 24, 2013 at 10:49 am

    I shouldn’t be allowed to view your page till at least 11am. Now I want sweets. These muffins look yummy! Strudel on top, yes please!!

    Reply

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    Ruthy @ Omelettaposted October 24, 2013 at 11:42 am

    Gah, Sally, these look incredible. So much goodness stuffed into one little muffin! I’ll be clearing out my dishwasher in preparation of all the little bowls :)

    Reply

    • Sallyreplied on October 25th, 2013 at 7:56 am

      Haha! Yes, this recipe does have a lot of bowls going on. But after tasting one of these, you won’t even mind filling your dishwasher! Enjoy, Ruthy.

      Reply

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    Katie @ Veggie and the Beastposted October 24, 2013 at 11:53 am

    I love the layers of flavor in these muffins! A good streusel gets me every time, and I want some of that cheesecake filling!

    We enjoyed FALL in MN for about a week, but then I had to break out my winter hat for the first time last night. I’m about ready to move from pumpkin beer to hot chocolate and Bailey’s :)

    Reply

    • Sallyreplied on October 25th, 2013 at 7:55 am

      Cold weather is completely worth it if you’re sipping hot cocoa with baileys. YUM.

      Reply

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    Beth @ bethcakesposted October 24, 2013 at 12:00 pm

    These look wonderful! Wish I’d had one (or two or three) with my coffee this morning. Especially because it finally feels like fall in the South too! :) Love that cream cheese swirl and those chunks of streusel! Definitely worth some extra dishes to wash!

    Reply

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    Laura @ Lauras Baking Talentposted October 24, 2013 at 12:02 pm

    These look amazingly good! Please send a couple over my way… :)

    Reply

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    Valerie | From Valerie's Kitchenposted October 24, 2013 at 12:19 pm

    These look so comforting and have Fall written all over them! I’m so ready for Fall weather but here in Northern CA it’s still quite warm. Not quite boot weather yet!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:55 am

      Once it cools off, you have to try these muffins Valerie! Or don’t wait. These still taste good in 80 degree weather. ;)

      Reply

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    Carmenposted October 24, 2013 at 12:20 pm

    Sally,
    everything you make either looks awesome(cause I haven’t tried it yet) or is awesome. You are an amazing baker!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:54 am

      What a sweet comment. Makes my day. Thank you very much Carmen!

      Reply

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    Mimi @ Culinary Coutureposted October 24, 2013 at 1:05 pm

    Best Fall muffin EVER! It’s been so cold in Jersey latey, I definitely need to snuggle up to one of these bad boys, and some hot chocolate with pumpkin spice marshmallows in the other hand :)

    Reply

  20. #
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    Joy @ Baking-Joyposted October 24, 2013 at 1:44 pm

    Love these Sally, my husband is begging me to make pumpkin baked treats at the moment…am going to have to go hunting for pumpkin puree on the internet :-)

    Reply

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    Nora (Buttercream Fanatic)posted October 24, 2013 at 1:46 pm

    This is one perfect fall breakfast! Or lunch….Or dinner…

    Reply

    • Sallyreplied on October 25th, 2013 at 7:53 am

      Or snack or midnight snack… ;)

      Reply

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    Anna (Hidden Ponies)posted October 24, 2013 at 4:17 pm

    I have lists EVERYWHERE, I love them! And the honey crisp apples…yum. Oh yeah, and these muffins? Awesome!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:50 am

      I’m glad I’m not the only obsessive list maker.

      Reply

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    Laura (Tutti Dolci)posted October 24, 2013 at 4:35 pm

    With a cheesecake swirl and crumb topping, these are dream muffins!

    Reply

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    Caitlinposted October 24, 2013 at 4:59 pm

    Oh my gosh!! These look absolutely amazing! I am going to make these tomorrow! Thank you for your hard work so that my weekend can be a little sweeter :)

    Reply

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    Barathiposted October 24, 2013 at 5:57 pm

    Oh my word these look AMAZING!! Must make a batch of these soon…

    Also, I got way too excited when you mentioned Centennial Park… I went to Centennial High School! Didn’t know anyone else knew about little ole Ellicott City. Even though I live in Bmore now, still love going home and running there!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:47 am

      I used to live in Baltimore city, Barathi! For 4 years. And just moved to the county with my fiance. Loving it here! What a small world.

      Reply

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    Bouillon de Notesposted October 24, 2013 at 6:21 pm

    Thank you for this delicious combination, the pics are gorgeous, and look so tasty, cannot wait to bake some:)

    Reply

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    Ari @ Ari's Menuposted October 24, 2013 at 8:10 pm

    Seriously?? I mean, seriously. I can’t even handle these. Too many of my favorite things. Recipe love overload!

    Reply

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    Lucy @ Bake Play Smileposted October 24, 2013 at 9:10 pm

    Oh yum! Is there anything better than a cheesecake muffin! xx

    Reply

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    Dorothy @ Crazy for Crustposted October 24, 2013 at 9:15 pm

    These are fantastic Sally! And I need to do some October things before October is over!

    Reply

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    Liz @Life Made Sweetposted October 24, 2013 at 9:22 pm

    yay more pumpkin!!!! I can’t get enough and I totally agree pumpkin muffin pumpkin cupcake…I don’t care what you call it as long as it’s stuffed with cream cheese and topped with streusel it’s pumpkin delicious to me! :)

    Reply

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    Pamela @ Brooklyn Farm Girlposted October 24, 2013 at 10:39 pm

    This cheesecake looks great, but in muffin form – even better! I’ve been craving cheesecake, thanks for curing it! :)

    Reply

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    marcieposted October 24, 2013 at 10:44 pm

    Yes and yes!! Pumpkin and cheesecake belong together — love the sound of these muffins. I’ve seen a lot of cheesecake fillings with just the yolk and never knew why — thanks for the tip!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:38 am

      Yes! Just the yolk will give the filling a cheesecake texture and taste. The egg white made it taste very, very egg-y. Not good!

      Reply

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    Averie @ Averie Cooksposted October 24, 2013 at 11:16 pm

    The crumb topping AND the filling. I could eat a big bowl-full of each and be super happy :) I bet with all the textures going on, these were a dream to devour.

    The outdoor nature pic is so pretty. I look at palm trees so seeing leaves, that are brown or orange – reminds me of my childhood!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:38 am

      I would gladly take your palm trees today, Averie. It is 36 DEGREES this morning!!

      Reply

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    Tieghanposted October 25, 2013 at 12:46 am

    I am all about that crumb topping! So darn good, Sally! These are just awesome! :)

    Fall is long gone here. It came late September/early October and was gone within a week. Snow hit and leaves fell. Pretty sad since I LOVE fall. Your pics of the water and trees is gorgeous!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:37 am

      Kevin used to live in CO (that’s where you are, right?) and he tells me all the time how gorgeous fall is there, but how VERY short it is! :( I will be sure to post more pictures of some views so you can enjoy it along with me!

      Reply

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    Yvonne @ bitter bakerposted October 25, 2013 at 1:28 am

    Oh wow, these look amazing! I won’t eat muffins unless their moist, so these are literally calling my name. Plus I love pumpkin and cheesecake!!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:36 am

      Yvonne, I have the same feelings about muffins. I cannot stand muffins that are dry!

      Reply

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    Moposted October 25, 2013 at 2:15 am

    this view is as gorgeous as those muffins look good !!!

    Reply

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    Davidposted October 25, 2013 at 8:28 am

    Centennial Lake? You must be a Howard County gal! I used to go there all the time when I lived in the area. Still a Ravens fan!

    Reply

    • Sallyreplied on October 25th, 2013 at 9:03 am

      I sure am! Go Ravens. =)

      Reply

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    Isis LittleMiracleposted October 25, 2013 at 9:18 am

    These lovely muffins is so marvelous! Thank you for wonderful pictures and a good recipe! LOVE YOUR BLOG!

    Reply

    • Sallyreplied on October 25th, 2013 at 9:34 am

      Happy ou love my blog! And let me know if you give these muffins a try. Have a great day Isis!

      Reply

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    Erinposted October 25, 2013 at 9:26 am

    Midnight pumpkin snack for the win. I completely understand why there would be no self control around these… they look incredible! And where is that beautiful park/lake? In Baltimore? Gorgeous! Glad you’re enjoying October!

    Reply

    • Sallyreplied on October 25th, 2013 at 9:43 am

      Lake Centennial is in the suburbs of Baltimore. It’s a gorgeous spot for sure!

      Reply

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    Eat Good 4 Lifeposted October 25, 2013 at 9:55 am

    These muffins look awesome. I have been making quite a few pumpkin recipes too :-) My husband is an super beer fan so I have been trying some pumpkin beers as well, however, I can’t taste the pumpkin on any of them :-) I don’t know maybe my taste buds and not quite on point!! By the way I saw on FB that you posted you were going weeding dress shopping. Congrats, I did not know :-)

    Reply

    • Sallyreplied on October 25th, 2013 at 10:30 am

      I went wedding dress shopping yesterday. I think I found the one! Thanks so much :)

      And pumpkin brews – I find that they don’t strongly taste like pumpkin either, but it really depends on the brew. I like Blue Moon Pumpkin Ale on draft. Tastes the most pumpkin-y to me.

      Reply

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    Alexe @ Keys to the Cucinaposted October 25, 2013 at 10:47 am

    OMG, pumpkin + cheesecake? Two of my favorite things and you’ve kncocked this one out of the park!

    Reply

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    Chelseaposted October 25, 2013 at 3:43 pm

    Do you think you could make this into a loaf or a coffee cake? I made and loved your pumpkin coffee cake and I feel like adding a cheesecakey layer to the mix would take it over the top :) Also this could be a silly question.. is your muffin tin any larger or different than a cupcake tin?

    Reply

    • Sallyreplied on October 25th, 2013 at 6:15 pm

      Hi Chelsea, no my muffin tin is a standard 12-count tin. I had to bake two batches since there are 14 muffins. You could certainly use this recipe to make a loaf (9×5 pan) or coffee cake (9×9 pan or 11×7 pan, no smaller). Just layer the batter, the cheesecake, more batter, and the streusel as the directions instruct for muffins. I am uncertain about the baking time for either though.

      Reply

      • Carolynreplied on November 14th, 2013 at 3:22 pm

        Sally, I used your recipe with a 9×9 pan today, so I thought I’d tell you my timings; I have a fan oven, so I did the first 5 min at about 400F, then turned down to about 325F for the remaining time. All in all, the mix was baked fully (clean skewer with a few crumbs clinging) after approx 28 min. I’ve had a piece (okay, two!) and it turned out incredibly. I’ll definitely be trying many more of your recipes!

        • Sallyreplied on November 14th, 2013 at 4:37 pm

          Must try this as a pumpkin/cheesecake/streusel cake, Carolyn! Happy you love it. Thanks for reporting back! I appreciate it because now I have something new to bake with this batter. ;)

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    Caleyposted October 25, 2013 at 4:42 pm

    Oh my gosh, cheesecake (and cream cheese generally) make everything AMAZING. I love the idea of stuffing a muffin with cheesecake…and heck, I’m not against frosting them as well. ;) Cupcake, muffin, whatever. The pictures are great…you really caught the different layers and the streusel looks gorgeous! :D

    Reply

    • Sallyreplied on October 25th, 2013 at 6:12 pm

      Thanks Caley! I wasn’t 100% about the photos, so I’m happy you like them. These are practically cupcakes that are disguised as muffins. Love it.

      Reply

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    Jess @ On Sugar Mountainposted October 25, 2013 at 4:59 pm

    Woohoo for fall weather! And WOOHOO for these muffins! I want them ALL – seriously. I clicked my heels three times: that should mean a muffin, appears right? ;)

    Reply

    • Sallyreplied on October 25th, 2013 at 6:11 pm

      Hahaha Jess you’re hysterical.

      Reply

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    Julie @ Lovely Little Kitchenposted October 25, 2013 at 6:55 pm

    These muffins are really calling my name! By the way, just finished reading through all your photography and blogging tips. I’m a newbie here, and I really appreciate the time you took to share what you’ve learned so far. Thanks!

    Reply

    • Sallyreplied on October 26th, 2013 at 10:02 am

      Hi Julie! Welcome to my blog. I’m happy you were able to read through my blogging tips and even happier you found some of them helpful. Have a great weekend!

      Reply

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    Rachel @ Baked by Rachelposted October 25, 2013 at 8:11 pm

    Love these muffins Sally! Great job.

    Reply

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    Stephanie @ Eat. Drink. Love.posted October 26, 2013 at 12:54 am

    The muffin queen strikes again! I love seeing that cheesecake sticking out!

    Reply

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    Alaposted October 26, 2013 at 2:47 am

    I am decidedly NOT a muffin kind of gal–usually–but I love and love some more these already. I have been swirling cheesecake into every baked goods I can get my hands on, and these sound perfect. How does that song go? Hey, I just met you, and this is crazy….. ;) thanks for sharing!

    Reply

    • Sallyreplied on October 26th, 2013 at 7:56 am

      Haha Ala that song is great- so catchy! And I think you’d really like these!

      Reply

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    Chung-Ah | Damn Deliciousposted October 26, 2013 at 4:07 am

    The view is just gorgeous, And these muffins with the secret cheesecake filling – pure genius! And I CAN have it for breakfast! Score!

    Reply

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    Kateposted October 26, 2013 at 3:13 pm

    I can’t even.. no words. So many of my favorite things combined into one. This blog is making me go broke will all the baking I’m doing but it’s beyond worth it. So excited to make these next. It’s going to be great with some hot apple cider.

    Reply

    • Sallyreplied on October 27th, 2013 at 5:11 pm

      I just had hot apple cider yesterday. And YES it would’ve been perfect with these muffins Kate!

      Baking is so worth the extra $$. It makes you and all the taste testers around you happy. Enjoy!

      Reply

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    Renee @ Two in the Kitchenposted October 26, 2013 at 9:39 pm

    Pumpkin muffins stuffed with CHEESECAKE?? Amazing! Oh, and I am more than ready to finally be wearing my boots.

    Reply

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    Renee @ Awesome on $20posted October 26, 2013 at 11:58 pm

    I miss boots and scarves and crisp weather. On the other hand, I’ll be grilling out at the beach next Sunday. I can’t wait to try these muffins!

    Reply

    • Sallyreplied on October 27th, 2013 at 5:09 pm

      Grilling at the beach. That sounds like an awesome time! I already sorta miss the summertime. Have fun Renee!

      Reply

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    Obstiposted October 27, 2013 at 9:36 am

    I just made a couple of these and can’t wait to try them! But was it right, that my batter was so liquidy? I hope, the layers stayed in the right order, they seemed to sink into one another.
    However, thank you for providing gram am ml measurements, that makes it so much easier for me!

    Reply

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    Abbie @ Needs Saltposted October 27, 2013 at 3:34 pm

    Oh my goodness you did everything with these muffins. Seriously – they are just perfect! I need one right now alongside a nice cup of tea. <3
    pinning!

    Reply

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    Mercedesposted October 27, 2013 at 9:39 pm

    Each element of these muffins looks perfect Sally! I love anything with a crunchy streusel topping!

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    Hayley @ The Domestic Rebelposted October 27, 2013 at 10:33 pm

    These look like Starbucks version but like, eleventy million times BETTER. Look at that cheesecake tucked inside! So heavenly, yet so sinful at the same time. And I checked my calender and yep, I am definitely available to be your muffin guinea pig. Send ‘em on over!

    Reply

    • Sallyreplied on October 28th, 2013 at 10:09 am

      Hahahahahaha I am cracking up. You can always be my muffin guinea pig. I’m hiring!

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    Abbiposted October 28, 2013 at 4:14 pm

    These look AMAZING! I’m so addicted to cheesecake right now, I definitely need to give these a go :) Thank you for sharing the recipe.

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    Trish - Mom On Timeoutposted October 29, 2013 at 12:47 pm

    Love anything cheesecake and I am currently obsessed with pumpkin – MUST try these ASAP! Pinned :)

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    Dinaposted October 29, 2013 at 5:50 pm

    they look delicious!

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    Amyposted October 30, 2013 at 1:36 am

    Sally, I reread the title three times. I could NOT believe how many of my favorite things you managed to combine into a single muffin! Whenever I bake pumpkin muffins, I eat an average of 3 a day (but… they’re healthy, right??). Throw in cheesecake and streusel and I’m a goner! It’s definitely true: the closer it gets to midnight, the more I crave muffins. I’m so tempted to walk in the kitchen and eat one right now…

    Reply

    • Sallyreplied on October 30th, 2013 at 10:02 am

      I know exactly what you mean about averaging 3 pumpkin muffins a day. I cannot resist!

      Reply

      • Amyreplied on October 30th, 2013 at 4:11 pm

        We just might have to start some sort of “Pumpkin Muffins Anonymous” support group at the rate we’re eating! ;)

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    Annabelleposted October 30, 2013 at 9:59 am

    Sally, these were an instant hit with friends and family. Just the right amount of sweetness in the pumpkin batter make these muffins a great breakfast (as well as anytime) snack. Thank you so much!!!

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    Rachel E.posted October 30, 2013 at 6:46 pm

    Yum I just made these and they are soooo good! I think I am going to be eating them for breakfast and dessert…

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    Rokssanaposted October 30, 2013 at 6:54 pm

    I made these muffins today and they were amazing! I’m in the process of learning how to bake and this recipe was super easy to follow. Thank you!

    Reply

    • Sallyreplied on October 30th, 2013 at 8:42 pm

      I’m glad you tried these! They really are easy to make if you follow the instructions. I’m happy you love them! Thanks so much for taking the time to report back, Rokssana.

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    Andreaposted November 1, 2013 at 12:32 pm

    I made these muffins yesterday and they’re so good! Sometimes I feel that a dozen muffins aren’t enough. With the extra two, it’s actually the perfect amount. Thank you so much for sharing this recipe! I think I’ll have to try again when it gets closer to Thanksgiving =)

    Reply

    • Sallyreplied on November 1st, 2013 at 7:38 pm

      Thanks Andrea! I’m so happy you love these muffins. I’m making them again this weekend. They’re the best this time of year.

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    Nutmeg Nannyposted November 2, 2013 at 11:55 am

    Oh wow, I love pumpkin muffins already but these beauties with the cheesecake and streusel!! Save me from myself ;)

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    Heatherposted November 3, 2013 at 1:21 pm

    OMG! These muffins are amazing! The family loved them! Great side to breakfast before church this morning!

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    Nettaposted November 3, 2013 at 9:29 pm

    Thank you for a great recipe. These muffins are fun to make, they look good, they taste great, they smell amazing, and everybody loved them. I made them with homemade puree following a recipe similar to the one you posted, and it came out perfect.

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    roselinflandersposted November 4, 2013 at 3:39 pm

    Just made these and they were a big hit I couldn’t wait for it to cool down. It’s a must make again!!

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    • Sallyreplied on November 4th, 2013 at 7:00 pm

      Woohoo! Always happy to hear about this muffin recipe being loved by others. I love them so much.

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    Cathieposted November 4, 2013 at 3:42 pm

    These muffins look amazing as all treats on your blog do. I’m not a huge fan of pumpkin so I was wondering what you though of substituting sweet potato? If so how would you alter this recipe.

    Reply

    • Sallyreplied on November 4th, 2013 at 6:59 pm

      Hi Cathie. Cooked sweet potato is a fine replacement for the pumpkin in these muffins (use 1 cup mashed). In fact, I’d love to try that myself next!

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    Jennposted November 5, 2013 at 7:20 pm

    WOW, these look so yummy! I always make some kind of bread Thanksgiving morning, but I think this year I am going to mix things up and make these Pumpkin Cheesecake Muffins. Thanks for sharing :)

    Reply

    • Sallyreplied on November 5th, 2013 at 8:18 pm

      What a great (and easy!) way to mix things up Thanksgiving morning Jenn! Hope everyone enjoys.

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    Margaretposted November 6, 2013 at 7:23 am

    Absolutely amazing! I just had one straight from the oven, super delicious, I did not know I was able to make such yummy muffins.
    Thank you for the receipe! The tip to use higher temperature to start with was great.

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    • Sallyreplied on November 6th, 2013 at 12:43 pm

      Margaret, that’s fantastic. I’m happy you enjoyed these!

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    heatherposted November 8, 2013 at 4:23 pm

    second attempt at these rocked everyone’s world. (first batch had the problem of no phillie’s cream cheese in the country i live in. had to experiment with various cream cheese combos … and i forgot to put in the milk. whoops)
    I got sassy and made a graham cracker crumb base – kind of… no graham crackers so i improvised.
    great recipe. it will now be one of my standards.

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    Kristinaposted November 9, 2013 at 5:05 pm

    I just made these to take to a “Friendsgiving” tonight – they are absolutely amazing! Perfect combination of flavors. And they smelled so good while they were baking! So glad I stumbled upon these :)

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    Candy Mposted November 10, 2013 at 12:41 am

    Let me just say,Starbucks aint got nothing on these muffins. I axtually went all oit and made everything from scratch. We had pumpkins left over from Halloween so I baked and pureed them. I also added a touch of lemon extract and cinnamon to the cream cheese filling. Great recipe the kids love them. Thanks keep’em coming.

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    Kellyposted November 11, 2013 at 2:15 pm

    Hi Sally!

    I absolutely love your blog, I check it every morning when I wake up!! You have the best recipes. Everything I’ve made had turned out perfectly!! I am going to make these today for my moms birthday. I only can find my mini muffin pan so I’m going to try it in those. I’ll let you know how it goes :)

    Reply

    • Sallyreplied on November 11th, 2013 at 2:26 pm

      Hi Kelly! Happy Birthday to your mom. And thank you for the sweet comment! I’m happy you enjoy my blog. Filling mini muffins with the cheesecake may be tough and you might have a lot of cheesecake batter leftover since the mini muffins can’t hold nearly as much as 14 muffins can. Regardless, I hope you both enjoy!

      Reply

      • Kellyreplied on November 11th, 2013 at 3:42 pm

        They turned out perfectly!!! They are so cute too :) I used about a teaspoon of batter on the bottom, teaspoon of cream cheese mixture and then filled the rest with batter. Then topped with streusel. It made 48 mini muffins perfectly :)

        Thank you Sally, your recipes are truly amazing and thank you for spending the time to test recipes and provide such thorough instructions :)

        • Sallyreplied on November 11th, 2013 at 3:55 pm

          Kelly, that’s great! Thank you so much for taking the time to write back.

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    Himaposted November 15, 2013 at 2:55 pm

    Hey Sally!

    I want to make only the muffin portion of this recipe. (I know, I know! It’s not what you originally created) How much dark brown sugar should I add if I’m just making the muffin part? Since I know the sweetness of the muffins will be different just by themselves.

    Thanks in advance! :)

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    kelseyposted November 23, 2013 at 8:33 pm

    just made these and as usual, they turned out amazing! your recipes never disappoint! I’m sure these won’t last long in my house!

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    JamieBethposted November 26, 2013 at 8:49 pm

    Eating one hot out of the oven right now! DELICIOUS! They baked up beautifully and look every bit as good as they taste!

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    Lizposted November 28, 2013 at 7:45 pm

    First time visitor to your blog and will visit regularly now! I wanted to make a pumpkin cheese cake for Thanksgiving, but stumbled upon this recipe. I made these for our Thanksgiving breakfast today and my hubbie had three in less than 3 minutes…LOVED them! I really liked them, but other streusel I’ve had have been sweeter and crispier. I could taste a bit too much the flour…do you think I could reduce the amount of flour and increase the brown sugar? I can’t wait to make them again just need help on the streusel :) Happy Thanksgiving!

    Reply

    • Sallyreplied on November 28th, 2013 at 8:23 pm

      Hi Liz! So happy that you both enjoyed the muffins. And yes, you may certainly tweak the streusel however you see fit! It’s not super sweet, I agree. Perhaps do 1/3 cup of each, so you are reducing the flour and increasing the sugar. Happy Thanksgiving!

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    Meganposted November 30, 2013 at 12:46 am

    Wow! What a great recipe! A friend gave me a huge pumpkin from their garden so I have been looking for great recipes to use up the pumpkin purée that I made. The muffins have a great texture and are not too sweet. I had to use two tablespoons of batter, then two spoonfuls of cream cheese mixture, then another two tablespoons of batter for the size to work out, but the baking time and temperature was exactly right.
    This is the first time I have come across your site. I will definitely browse more of your recipes for ones to try. Thank you!

    Reply

    • Sallyreplied on November 30th, 2013 at 8:14 am

      Very glad you loved these, Megan! Thanks for reporting back. Let me know what you make next!

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    Alexisposted December 13, 2013 at 12:09 am

    I made these for Thanksgiving. Yummy and so much fun to make! I’ll definitely be making these again. Thanks!

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    Trishposted December 15, 2013 at 6:50 pm

    I’m using your recipes to make delicious gluten-free baked goodies by substituting Cup4Cup flour.

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    Trixie in CTposted December 29, 2013 at 2:30 pm

    Hi Sally!

    Continuing on my Pumpkin Parade, I made these muffins today – adjusting the recipe a bit but only out of necessity:

    1. Didn’t have regular muffin tins so I used the Texas jumbo size (6 muffins); had to quickly butter a small Pyrex baking dish (about 5″ square) to put excess batter and topping in

    2. Used up all my eggs in making the muffin batter so didn’t have the egg yolk to cream in with cream cheese, but included everything else

    3. Speaking of cream cheese, I used the full block of Philly cream cheese (didn’t want to have a couple of lonely ounces in the fridge)

    4. Used buttermilk instead of milk

    Baked everything for about 25 minutes, using your high temp for the first 5 minutes and lowering it for the rest.

    In spite of my adjustments, the muffins came out FABULOUS!!!!! I won’t lie, I think I used every bowl, whisk and measuring utensil in my kitchen and the sink is full, but it is totally worth it for these muffins! Way to go Sally!

    So now I have to find another Pumpkin recipe of yours to try – maybe the cookies….. better get more eggs…

    Two quick questions:

    Since I like to use buttermilk, should I be adjusting either the baking powder or baking soda called for in a recipe?

    I like to throw in some wheat germ when I bake – is there a rule of thumb in replacing part of the flour? I know I can’t add too much without affecting the “science” part of baking.

    Thanks for any advice and for yet another terrific recipe – you are a STAR!

    Reply

    • Sallyreplied on December 29th, 2013 at 2:48 pm

      So glad you enjoyed these pumpkin muffins, Trixie! Yours sound wonderful. For your questions: 1) no need to adjust the BP or BS 2) You may certainly add flax, but I would not take out more than 1/4 cup of flour in this recipe without heavily affecting the baked muffin’s texture.

      Reply

      • Trixie in CTreplied on December 29th, 2013 at 3:49 pm

        Thanks, Sally, for the speedy reply. It’s wonderful to be able to ask a professional baker these random questions. Enjoy the rest of your Sunday!

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    Alexiaposted March 12, 2014 at 2:48 pm

    I adored this recipe! I underbaked mine just a little bit so that the cream cheese would still be creamy and not stiff. I really loved these muffins. They were delicious. I posted about them in my blog post today if you’d like to take a gander at it. (:
    Thank you for this!

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    Meaghanposted June 8, 2014 at 5:00 am

    Just wanted to say thanks for this recipe. They are easily the best muffins we’ve ever had. Thank you also for the gram measurements – I wish more recipes were listed this way. Fabulous, well written recipe.

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    Hayleyposted July 7, 2014 at 12:53 am

    Does it matter if you use reduced fat cream cheese in the cheesecake filling? I want to make these but all I’ve got in the fridge is the reduced fat kind and I’m kind of too tired to go to the store.

    Reply

    • Sallyreplied on July 7th, 2014 at 6:38 am

      I don’t like the texture (less creamy) with low fat creamy cheese, but it would definitely work here if you have no other option.

      Reply

      • Hayleyreplied on July 7th, 2014 at 9:01 pm

        Thanks for replying! Just wanted to let you know I DID use the low fat cream cheese and I didn’t taste the difference so all was well!

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    Monica L.posted August 27, 2014 at 12:24 pm

    I just tried making these. Of course I started mixing ingredients before realizing that I actually didn’t have any pumpkin puree! I just swapped in 1 cup of some mashed sweet potatoes, as another commenter mentioned.

    The spice cake part was perfectly spiced. The cheesecake part was creamy and delicious. The streusel was a tad too floury on its own, but tasted just fine when eaten all together. I ended up with exactly 12 muffins, even though I measured everything on a kitchen scale. *shrug* no big deal.

    The only issue I had was that they came out of the oven beautifully domed, but after cooling, it collapsed in the middle (like a sad soufflé). Any idea what could have gone wrong? I followed everything to a T.

    Thanks again for the wonderful recipes and pictures!

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    Jackieposted September 2, 2014 at 4:25 pm

    I can’t wait to try these muffins!!! I’ll definitely be back :)

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    Aimeeposted September 3, 2014 at 12:09 pm

    Can’t wait to try them!

    I am watching my calorie intake so I’m wondering how to “lighten” up the recipe. What substitutions would you make? Thanks!

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    Donposted September 4, 2014 at 4:07 pm

    We are home schooling our 6 year old daughter. She loves to watch the baking shows. Part of her curriculum is cooking (with daddy). We are going to make these muffins. They look delicious!!

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    Robinposted September 6, 2014 at 9:41 am

    Hi Sally,
    Would it be ok to sub half the oil for applesauce like in your zucchini bread recipe? Also, can I sub butternut squash for the pumpkin?

    Reply

    • Sallyreplied on September 6th, 2014 at 9:47 am

      hi Robin – I’ve never tried subbing applesauce in these muffins. But it’s worth a try. I fear they would taste rubbery. And butternut squash is a great sub for the pumpkin.

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    Taylorposted September 8, 2014 at 11:27 am

    Sally, the muffins were delicious, (we ate almost a whole batch in one day!!) but when I try to print the recipe, it says “no posts match your criteria”. Is it just my computer?

    Reply

    • Sallyreplied on September 8th, 2014 at 11:33 am

      Thanks Taylor – I’m currently working to have this temporary bug fixed!

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    Meg Jonesposted September 10, 2014 at 8:34 am

    I made these for a camping trip I went on last weekend and they were a huge hit! I made 6 jumbo muffins instead of the 14 smaller ones and it was the perfect amount of batter! Great recipe!

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    Heidi Stanleyposted September 17, 2014 at 6:44 am

    I made these this morning and my daughter, who dreads my fall pumpkin obsession LOVED these. I added chopped pecans to the topping mixture and they turned out beautifully!!! Only made 1 batch, next time I’ll double it since I was asked to make more tomorrow.

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    Catherineposted September 19, 2014 at 7:30 pm

    Just came across your website last night – holy cow do I have a lot of recipes on my ‘to try’ list now! I made these and the sky high apple pie muffins today and both have rave reviews from my mother (who I made them for, and who is also quite picky when it comes to baked goods!). She loves that they’re not too sweet. As soon as she tried a pumpkin cheesecake muffin she promptly put most of them in a ziploc freezer bag and hid them from her husband in the freezer so that they won’t disappear too fast!

    Reply

    • Sallyreplied on September 22nd, 2014 at 8:01 pm

      Sounds great Catherine. Thank you so much for reporting back on both muffin recipes. Let me know any other recipes you try!

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    CakeSpyposted September 25, 2014 at 10:12 am

    Thanks for linking to these through your recent cheesecake post. Although I’m generally anti-muffin as I consider them “not quite cake so why bother”, these ones look like something I could make an exception for in my daily diet. ;-)

    Reply

    • Sallyreplied on September 25th, 2014 at 2:02 pm

      not quite cake so why bother — hahahahaha I’m laughing so loud. You’re absolutely right. But it sort of makes you feel like you’re eating cake for breakfast? You have to try these!

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    Ashleyposted September 30, 2014 at 11:32 am

    These were delicious! A big hit all around and I will be making them again soon.

    I ended up with leftover streusel topping, but no biggie. Next time, I’ll make a little extra of the cheesecake part and go heavier on that (I didn’t think they had quite enough).

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    marlaposted October 5, 2014 at 4:53 pm

    Mmmmm. Totally LOVE these muffins :)

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    Jenposted October 7, 2014 at 2:30 pm

    I never know when I have to refrigerate something that has cream cheese in it? Do these need to be? Thanks.

    Reply

    • Sallyreplied on October 12th, 2014 at 8:23 pm

      These are actually just fine at room temperature (tightly covered) for 3 days. Any longer than that, stick in the refrigerator.

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    Pamela Rustposted October 9, 2014 at 2:16 pm

    the recipe for the muffin itself is not listed..

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    Maryposted October 11, 2014 at 10:19 pm

    I just made these and tried one and they really are amazing! My husband and daughter loved them too. These will definitely be something I make again and again. Thanks so much for the delicious recipe!!

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    Brienneposted October 15, 2014 at 11:53 am

    I’m so excited to make these I’m just learning how to bake…I’m going to use pumpkin cream cheese instead to make it even more pumpkiny :) thanks for the great recipe they look so yummy!

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    Rachelposted October 24, 2014 at 1:05 am

    These turned out lovely! Great combination of flavors and textures. Thank you for sharing your recipe!

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    Lizzieposted October 26, 2014 at 5:32 pm

    These are amazing! I am just wondering if there is a recipe to double this? I want to make these for thanksgiving but fear that 12 will not be enough because of how delicious they are!

    Reply

    • Sallyreplied on October 26th, 2014 at 5:46 pm

      Simply double all the ingredients – and thanks for reporting back!

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    Cyndiposted October 28, 2014 at 7:16 am

    I made these as 24 mini muffins + 6 standard muffins. Since I used both the cheesecake filling and streusel topping too sparingly on the mini muffins, I had both leftover when the pumpkin batter ran out. I put the rest of the filling in a bake-able mise en place bowl, sprinkled on some of the topping, and baked it along with the muffins. That on its own was amazing and will have to be repeated as a simple quick cheesecake! I must also rave about the perfectly domed tops on the muffins. I hate when muffins spill over and deflate.

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    Samantha Lposted November 3, 2014 at 8:50 am

    I have a leftover pumpkin cream cheese cheesecake dip but I’m not sure what I can do with. And has the ingredients of your cheesecake filling minus the egg yolk, and a handful of extra ingredients like pumpkin pie mix and some spices and seasoning. I’m wondering if I can use it in place of your cheesecake filling. I’m not the best baker so my biggest concern will be the chemistry behind it. I need the egg in order for it to set up or with out it will it goop everywhere, or if I can add an egg to what I’ve already got and get the same science.

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    Lexiposted November 11, 2014 at 7:17 am

    I was so excited to try these. They took forever but the reviews were good. When I bit into one I was sorry I spent all night making them. They had no flavor and I added extra pumpkin spice. I went over the measurements with my husband and did everything exact. We bake all the time and these were just so bland. They are not worth all the labor you have to put into them. Worst idea in a long time. I don’t understand all the amazing reviews I did everything and didn’t overcook them; they still were the most tasteless muffins I’ve ever had (including gas station ones).

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    Lois Kimposted November 11, 2014 at 6:35 pm

    Hi! I was wondering if the baking time/temp would change if I don’t add the cream cheese filling. just realized that I forgot to buy the cream cheese when I was buying ingredients! thanks!

    Reply

    • Sallyreplied on November 11th, 2014 at 6:36 pm

      Time may be slightly reduced; but the temperature is the same.

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    Jamieposted November 17, 2014 at 9:36 am

    Thank goodness for Pinterest. Found this recipe and tried it out after a long and gray snowy day yesterday. I let them completely cool and then put them in tupperware for my co-workers the next day. I actually thought they were better on day two. Warm up for 10 seconds and YUM! Thanks for the work you did to piece this recipe together.

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    vickyposted November 18, 2014 at 1:28 am

    Wow! I cooked down fresh pumpkin today,looked for a recipe found this and the rest is history. They are yummy. already made a second batch. Mine are the size of costco muffins.Thankyou for this recipe. excellent flavor,texture I’m addicted Thanks

    Reply

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