Name: Pumpkin Cheesecake Muffins with Pecan Crumble Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 12 ounces full-fat block cream cheese, softened at room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2/3 cup raw pecan halves; 1/2 cup flour; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 1/4 teaspoon ground cinnamon; 6 tablespoons cold butter, cubed (salted or unsalted); 3 eggs; 2 cups granulated sugar; 1 15 oz. can Libby’s pure pumpkin puree (heaping 1 ¾ cup); 1/2 cup vegetable oil; 2 1/2 cups (324 grams) all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground cloves; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; Coarse raw turbinado cane sugar; Ground cinnamon

Print Recipe· 4.4 from 13 reviews

If you are on the lookout for a delightful treat that marries the rich, velvety creaminess of cheesecake with the cozy warmth of pumpkin spice, then this Pumpkin Cheesecake Muffins with Pecan Crumble Recipe is going to be your new best friend. These moist muffins boast a luscious cream cheese center, complemented by a buttery pecan crumble topping that adds the perfect crunch and nutty aroma. Each bite is like autumn in your mouth, making these muffins an irresistible snack or a standout addition to any brunch spread. Trust me, once you try these Pumpkin Cheesecake Muffins with Pecan Crumble Recipe, you’ll want to make them again and again!

Ingredients You’ll Need

The image shows nine small white bowls arranged on a white marbled surface. The central bowl holds a bright orange pumpkin puree with a smooth and thick texture. Surrounding it are bowls with various ingredients: powdered sugar with a fluffy white appearance, light beige flour with a fine texture, clear yellow vegetable oil, three smooth white eggs, granulated sugar with a sparkling white grainy look, a bowl of cream cheese cut into chunks with a soft white creamy texture, a small bowl of mixed spices showing shades of brown and cinnamon, and a small bowl labeled for baking powder and baking sugar with a white powdery texture. Each bowl is neatly placed, and the lighting is bright and natural, emphasizing the colors and textures of each ingredient photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is what makes this Pumpkin Cheesecake Muffins with Pecan Crumble Recipe truly shine. Each component plays a crucial role from the creamy texture of the full-fat cream cheese to the aromatic blend of warm spices, giving you that classic pumpkin flavor with a delightful twist.

Full-fat block cream cheese (12 ounces, softened): Provides the rich and creamy filling essential for that luscious cheesecake center.
Powdered sugar (1 cup): Gives sweetness and smoothness to the cream cheese mixture without any graininess.
Vanilla extract (1 teaspoon): Enhances the overall flavor profile with a lovely vanilla warmth.
Raw pecan halves (2/3 cup): Adds a nutty crunch to the crumb topping, balancing softness and texture.
Flour (1/2 cup + 2 1/2 cups all-purpose): Forms the base structure for both the crumble topping and muffin batter.
Brown sugar (1/4 cup packed): Brings a deep molasses note to the pecan crumble.
Granulated sugar (1/4 cup + 2 cups): Sweetens the crumble and the pumpkin batter evenly.
Cinnamon (1/4 teaspoon + 3/4 teaspoon): Lends that quintessential warming spice to various components.
Cold butter (6 tablespoons, cubed): Creates the crumbly texture in the topping, ensuring it’s delectably crisp after baking.
Eggs (3): Bind ingredients and add richness to the muffin base.
Libby’s pure pumpkin puree (15 oz. can, heaping 1 ¾ cup): The star ingredient that brings moistness and the seasonal pumpkin magic.
Vegetable oil (1/2 cup): Keeps the muffins tender and moist.
Baking soda (1 ½ teaspoons) and baking powder (1 ½ teaspoons): Help the muffins rise to fluffy perfection.
Salt, ground cloves, ground nutmeg, ground ginger (various small amounts): Warm and spicy notes that create the classic pumpkin spice flavor.
Coarse raw turbinado cane sugar: Optional topping to add a sparkling crunch after baking.

How to Make Pumpkin Cheesecake Muffins with Pecan Crumble Recipe

Step 1: Prepare the Cream Cheese Filling

Start by blending your softened cream cheese with powdered sugar and a splash of vanilla extract until the mixture is completely smooth and creamy. This mixture might take a bit of elbow grease if whisking by hand, but trust me, it’s worth it! Place this filling in the freezer to firm up while you prepare the rest of your ingredients. A slightly stiff yet scoopable consistency is the goal here.

Step 2: Make the Pecan Crumble Topping

Grab your food processor and pulse those raw pecan halves just a few times until coarsely chopped. Add flour, brown sugar, granulated sugar, and cinnamon, then pulse to blend everything together. Now, sprinkle in the cold, cubed butter and pulse until the mixture resembles uneven little pebbles. If you find butter clumps that don’t want to break down, just rub those bits into the mixture with your fingers. Set this crumble topping in the freezer alongside the cream cheese filling until you’re ready to assemble.

Step 3: Prep Your Baking Equipment

Preheat your oven to a cozy 350 degrees Fahrenheit. Line two muffin tins with 22 liners total and lightly spray with non-stick cooking spray. This ensures your muffins slip out easily after baking, keeping their shape intact and looking irresistible.

Step 4: Combine the Wet Ingredients

In a large bowl, whisk the eggs gently. Then add the granulated sugar, pumpkin puree, and vegetable oil, mixing well to combine. This wet mixture will ensure your muffins have that moist, tender crumb bursting with pumpkin flavor.

Step 5: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking soda, baking powder, salt, and fragrant spices like cinnamon, cloves, nutmeg, and ginger in a separate bowl. This aromatic blend is what transforms ordinary batter into a fragrant pumpkin delight.

Step 6: Mix the Batter

Gradually fold the dry ingredients into the wet pumpkin mixture, stirring just until combined. Resist the temptation to overmix, or the muffins might turn out dense instead of delightfully fluffy.

Step 7: Assemble the Muffins

Now comes the fun part! Spoon about one and a half tablespoons of the pumpkin batter into each muffin liner and spread it out to cover the base. Dollop a rounded tablespoon of the chilled cream cheese filling right on top. Then, cover that cream cheese layer with the remaining pumpkin batter. Finally, top each muffin with a generous heaping tablespoon of pecan crumble and gently press it down so it adheres during baking.

Step 8: Bake to Perfection

Bake your muffins for 20 to 22 minutes, or until a toothpick inserted near the edge comes out clean. Keep in mind that baking time may vary depending on how chilled your cream cheese filling is; softer filling might mean a slightly longer bake.

Step 9: Cool and Add Finishing Touches

Once baked, let the muffins cool for five minutes in the tins before transferring them onto a wire rack. For an extra dash of fall charm, sprinkle the tops with ground cinnamon and coarse turbinado sugar while they’re still warm. These Pumpkin Cheesecake Muffins with Pecan Crumble Recipe are heavenly whether eaten warm, at room temperature, or gently microwaved just before serving.

How to Serve Pumpkin Cheesecake Muffins with Pecan Crumble Recipe

The image shows a metal muffin tray with six white paper liners, each filled with an orange-brown batter layer that looks smooth and thick, topped with a dollop of white creamy filling in the center of each liner. The liners and batter are evenly spaced inside the tray, which is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of cinnamon sugar on top adds sparkle and flavor, but if you want to get a bit fancy, a drizzle of maple glaze or a dollop of whipped cream can elevate these muffins to party status instantly.

Side Dishes

These muffins are fantastic on their own, but pairing them alongside a hot cup of spiced chai tea or a creamy latte makes for an indulgent treat. For a brunch spread, they also complement fruit salads or crispy bacon wonderfully.

Creative Ways to Present

Try serving these muffins stacked on a rustic wooden board with pecan halves scattered around, or place them in colorful muffin wrappers straight from the oven for a festive fall-themed gathering. You can also hollow out a few to fill with extra cream cheese frosting for a surprising twist!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Cheesecake Muffins with Pecan Crumble Recipe stored in an airtight container at room temperature for up to two days, or refrigerate them for up to five days. They stay moist and flavorful, making for excellent next-day snacks or breakfast treats.

Freezing

Want to save some for later? These muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can last up to three months. When you’re ready for a muffin fix, simply thaw overnight in the fridge or warm gently in the microwave.

Reheating

To bring back that fresh-from-the-oven softness, pop your muffin in the microwave for about 10 to 15 seconds. If you like a crispier crumble, try warming it in a toaster oven for a few minutes instead. The cream cheese center will stay beautifully creamy and delicious.

FAQs

Can I use low-fat cream cheese instead of full fat?

For the creamiest filling and best texture, full-fat cream cheese is highly recommended. Low-fat versions can sometimes make the filling less smooth or cause it to separate during baking.

Do I need to toast the pecans before using them?

Toasting pecans is optional but recommended if you want an extra layer of nuttiness and crunch in your pecan crumble topping. Simply toast them lightly in a dry skillet for a few minutes before pulsing.

Can I substitute canned pumpkin with fresh pumpkin puree?

Absolutely! Just make sure your fresh pumpkin puree is well cooked and smooth. The flavor will be just as delightful, though canned pumpkin offers convenience and consistent moisture content.

How long do these muffins last when stored properly?

Stored airtight in the refrigerator, these muffins stay fresh and tasty for about 4 to 5 days. If you want to keep them longer, freezing is a great option.

Can I make these muffins vegan or dairy-free?

This Pumpkin Cheesecake Muffins with Pecan Crumble Recipe relies on cream cheese and eggs for its signature texture, so it would require more experimentation with substitutes. Vegan cream cheese and egg replacers might work, but results may differ.

Final Thoughts

Making these Pumpkin Cheesecake Muffins with Pecan Crumble Recipe is like baking a cozy hug that you can share with friends and family. They’re full of flavor, simple to prepare, and perfect for any occasion when you want a delightful autumn treat. I wholeheartedly encourage you to give this recipe a try and savor every heavenly bite. Your taste buds will thank you!