Pumpkin Cheesecake Muffins Recipe

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

yield: 14 MUFFINS


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 (measured correctly)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
2/3 cup (133g) 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

Recipe Notes:
*Instead of the pumpkin pie spice, you can use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.
**I usually only use 1/2 cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer 2/3 cup.


Get full recipe >> Pumpkin Cheesecake Muffins @ sallysbakingaddiction.com

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