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.

 

 

 

   

143 Responses to “Pumpkin Cheesecake Muffins.”

  1. #
    61
    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!!!

    Reply

  2. #
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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…

    Reply

  3. #
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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.

      Reply

  4. #
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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.

      Reply

  5. #
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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 ;)

    Reply

  6. #
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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!

    Reply

  7. #
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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.

    Reply

  8. #
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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!!

    Reply

    • 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.

      Reply

  9. #
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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!

      Reply

  10. #
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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.

      Reply

  11. #
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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.

    Reply

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

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

      Reply

  12. #
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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.

    Reply

  13. #
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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 :)

    Reply

  14. #
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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.

    Reply

  15. #
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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.

  16. #
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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! :)

    Reply

  17. #
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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!

    Reply

  18. #
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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!

    Reply

  19. #
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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!

      Reply

  20. #
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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!

      Reply

  21. #
    81
    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!

    Reply

  22. #
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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.

    Reply

  23. #
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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!

  24. #
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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!

    Reply

  25. #
    85
    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.

    Reply

  26. #
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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!

  27. #
    87
    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!

    Reply

  28. #
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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 :)

    Reply

  29. #
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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!

    Reply

  30. #
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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!!

    Reply

  31. #
    91
    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.

      Reply

  32. #
    92
    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!

      Reply

  33. #
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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!

    Reply

  34. #
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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.

    Reply

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