Pumpkin Cream Cheese Muffins: the moist, rich muffin recipe

This might look like a fancy fall-themed recipe, but it’s actually an easy muffin recipe that turns classic pumpkin cheesecake into a muffin. These pumpkin cream cheese muffins are moist with a tender crumb, and each bite is rich with a tangy cream cheese filling. The recipe has three components. First, the muffin batter is made with a few pantry staples (flour, baking powder, sugar, cinnamon, and eggs). Then the crumb topping is prepared with sugar, flour, cinnamon, and a bit of melted butter. The cream cheese filling is easily made by whisking together cream cheese, an egg yolk, and a bit of sugar. These muffins will definitely become a new fall favorite. And it’s perfect for a sweet treat at breakfast.

How To Make Pumpkin Cream Cheese Muffins

There are three components of the Pumpkin Cream Cheese Muffins that are prepared separately. First, prepare the crumb topping. This will be sprinkled on top just before baking. To make the topping, whisk together sugar, flour, cinnamon, and melted butter, and set the mixture aside.

For the muffin batter, mix the dry and wet ingredients separately and then combine. It’s important not to overmix the batter, otherwise, your muffins will be too dense.

Finally, the cheesecake filling is made by whisking the cream cheese, sugar, and egg yolk until smooth.

Pour a bit of the batter in the bottom of the muffin tin, then place a dollop of the cream cheese filling onto each. Top with the last bit of batter and sprinkle over the crumb topping. Bake until golden and enjoy!

Tips

The muffins are not suitable for keto and vegan diets, but to make them gluten-free, make sure that you use gluten-free flour.

These muffins are not the healthiest, but they do contain pumpkin, so at least you get in some veggies!

If you want to take these muffins to the next level, add pecans or walnuts to the muffin batter before baking!

Instead of the streusel topping used in this recipe, you can also take a shortcut by sampling sprinkling the muffins with sugar before baking. Alternatively, skip the toppings, and swirl the cheesecake on top.

Turn the muffins into cupcakes by omitting the crumb topping and piping whipped cream or buttercream frosting on top.

To make a bar version of these Pumpkin Cheesecake Muffins, use a square baking tin. Spread half of the batter on the bottom, and then add dollops of cream cheese on top. Finish off with the last bit of batter, then the crumb, and bake as normal.

If you want a shortcut, you can also use boxed cake mix. Just make sure to look for pumpkin flavor.

How To Store Pumpkin Cheesecake Muffins

Because the Pumpkin Cheesecake Muffins contain cream cheese, they need to be refrigerated. Store them in an airtight container.

Can You Freeze Pumpkin Cream Cheese Muffins?

The muffins can be frozen, but due to the cream cheese, the texture won’t be as appealing. Rather try and enjoy them while they’re fresh. But if you’re in a pinch, you can wrap them in plastic wrap and freeze them for up to 1 month.

More Recipes You'll Like

• Pumpkin Spice Cake
• Pumpkin Pie
• Pumpkin Bars

Instructions

Preheat your oven to 220°C (450°F). Grease 12 muffin tin cups. Mix ingredients for the crumbs together.

For the muffin batter first combine your flour, baking powder, baking soda, salt, and cinnamon together.

Whisk eggs, pumpkin puree, vegetable oil, and milk separately. Combine together and stir until smooth batter forms (be careful not to overwork the batter).

As for the cheesecake filling simply stir all the listed ingredients together.

Fill each muffin cup with batter halfway up. Add a spoonful of cream cheese filling and top with the rest of the batter.

Sprinkle crumbles on top.

Firstly, bake muffins at 220°C (450°F) for 5 minutes, then lower the temperature to 180°C (350°F) for 15 minutes more.

Notes

The muffins can be served both cold or at room temperature.