Pumpkin Cheesecake Muffins.

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

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

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.

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

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…

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

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. 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. 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.

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

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.

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

Pumpkin Cheesecake Muffins

Yield: 14 muffins

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

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


Crumb Topping

  • 1/4 cup (50g) packed light or dark brown sugar
  • 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 spice1
  • 1/2 cup (100g) packed light or dark brown sugar
  • 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


  1. Preheat oven to 425°F (218°C). Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)2 and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-21 minutes. 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.
  7. Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Additional Notes:

  1. 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.
  2. Why the initial high temperature? Like I do for most of my muffin recipes, you’ll 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 initial high temperature will quickly lift the muffin tops, then the centers will bake during the lower temperature bake time.

© 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!)

These are my favorite pumpkin cookies! Filled with oats, chocolate, and cranberries!

Mini Cinnamon-Sugar Pumpkin Muffins

Mini Pumpkin Muffins

See more muffin recipes.

See more pumpkin recipes.

Pumpkin spice muffins filled with a cream cheese filling and topped with cinnamon streusel-- these are a fall favorite!

172 Responses to “Pumpkin Cheesecake Muffins.”

  1. #
    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!!!


  2. #
    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…


  3. #
    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!


    • 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.


  4. #
    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 =)


    • 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.


  5. #
    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 😉


  6. #
    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!


  7. #
    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.


  8. #
    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!!


    • 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.


  9. #
    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.


    • 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!


  10. #
    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 :)


    • 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.


  11. #
    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.


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

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


  12. #
    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.


  13. #
    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 :)


  14. #
    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.


  15. #
    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 :)


    • 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!


      • 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. #
    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! :)


  17. #
    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!


  18. #
    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!


  19. #
    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!


    • 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!


  20. #
    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!


    • 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!


  21. #
    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!


  22. #
    Trishposted December 15, 2013 at 6:50 pm

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


  23. #
    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!


    • 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.


      • 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. #
    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!


  25. #
    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.


  26. #
    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.


    • 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.


      • 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. #
    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!


  28. #
    Jackieposted September 2, 2014 at 4:25 pm

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


  29. #
    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!


  30. #
    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!!


  31. #
    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?


    • 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.


  32. #
    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?


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

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


  33. #
    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!


  34. #
    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.


  35. #
    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!


    • 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!


  36. #
    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. 😉


    • 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!


  37. #
    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).


  38. #
    marlaposted October 5, 2014 at 4:53 pm

    Mmmmm. Totally LOVE these muffins :)


  39. #
    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.


    • 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.


  40. #
    Pamela Rustposted October 9, 2014 at 2:16 pm

    the recipe for the muffin itself is not listed..


  41. #
    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!!


  42. #
    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!


  43. #
    Rachelposted October 24, 2014 at 1:05 am

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


  44. #
    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!


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

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


  45. #
    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.


  46. #
    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.


  47. #
    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).


  48. #
    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!


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

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


  49. #
    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.


  50. #
    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


  51. #
    Pin Sinposted November 30, 2014 at 3:53 pm

    Hi Sally,
    I chanced upon ths recipe & your webite yesterday while seaching for pumpkin cheese bakng recipe. My pumpkin cheesecake recipe turned out great! I love them and I must say your recipe is so fun and creative. I am going to try out the spinach quiche next. Thanks for sharing!!!


  52. #
    Jamesposted February 6, 2015 at 2:29 am

    I wish I could post the pictures I took of these beauties! I made these for my boyfriends cousin and his fiancee and they were blown away by these muffins. I won’t use another recipe for pumpkin muffins. I can’t. Not after seeing how sexy these babies came out of the oven. I could box these things up and no one would know I didn’t buy them at a bakery.

    Thank you!


  53. #
    SavvyChefposted April 6, 2015 at 12:22 pm

    I just made these and loved them! I ended up with 16 full muffins using a cupcake pan and tested out the first pan baking at 425 and reducing the temperature to 350 after 5 minutes and the other pan just baking it all at 350…there was a slight but EXTREMELY negligible difference in how much they rose. I think only someone who will lean down to the edge of the counter to measure the difference could tell lol. I swapped out 1/2 the oil for fat free sour cream and half the flour for oat flour that I ground at home. I also used almond milk instead of regular and increased the cinnamon. They were SUPER moist and delicious! For the crumb topping I did a mixture of melted butter, brown sugar, cinnamon, whole oats and chopped pecans. DELICIOUS muffin, can’t wait to bake it again during the fall!


  54. #
    Pamposted May 10, 2015 at 1:43 pm

    Made these today. WOW!!!! (to the tenth power) `nuff said.


  55. #
    Micheleposted August 10, 2015 at 12:12 pm

    These were amazing!! I used the full 8 oz. block of cream cheese because I know the extra 2 oz. would just go bad in my fridge before I used it. It made exactly 14. These are the best muffins I’ve ever made–and I’ve made a lot of pumpkin muffins! This is what I’ve been looking for! Thank you! These are so fluffy and light and perfectly spiced!


  56. #
    Murphy Millerposted August 12, 2015 at 10:07 pm

    This recipe has no faults, it was beyond delicious. They by no means lasted longer then a day in my house. Cheers for this one!    


  57. #
    Kathleenposted August 22, 2015 at 3:07 pm

    Theses sound amazing~ But…
    Not wanting to sound stupid but is canned pumpkin the same as puree? If not what do I buy instead ?


    • Sallyreplied on August 22nd, 2015 at 4:47 pm



Leave a Comment