Description
These Pumpkin Cheesecake Muffins are a delightful autumn treat featuring a creamy cheesecake center surrounded by moist, spiced pumpkin muffin batter and topped with a crunchy pecan streusel. Perfect for fall breakfasts or snacks, they balance sweet, spicy, and nutty flavors in every bite.
Ingredients
Cream Cheese Filling
- 12 ounces full-fat block cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Streusel Crumb Topping
- 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)
Muffin Batter
- 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
Topping (Optional)
- Coarse raw turbinado cane sugar
- Ground cinnamon
Instructions
- Cream Cheese Filling: In a medium bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth, either by hand or with a mixer. Place this mixture in the freezer to chill and firm up while preparing the other components.
- Streusel Crumb Topping: Pulse pecan halves three times in a food processor, then add flour, brown sugar, granulated sugar, and cinnamon and pulse a few times until combined. Add cold cubed butter and pulse until the mixture resembles small pebbles with finely chopped pecans. If needed, use your fingers to rub butter pieces into the mix. Freeze this topping until ready to use.
- Preparation: Preheat the oven to 350°F (175°C). Line two muffin tins with 22 liners and lightly spray with nonstick cooking spray. Set aside.
- Mix Wet Ingredients: In a large bowl, gently whisk the eggs. Add granulated sugar, pumpkin puree, and vegetable oil, mixing until combined.
- Mix Dry Ingredients: In a separate large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
- Combine Batter: Gradually fold the dry flour mixture into the wet pumpkin mixture just until combined, careful not to overmix to keep the muffins tender.
- Assemble Muffins: Spoon about 1 1/2 tablespoons of pumpkin batter into each muffin liner, spreading it to cover the bottom. Place about 1 rounded tablespoon of the chilled cream cheese filling on top. Cover with remaining pumpkin batter, dividing evenly. Top each muffin with about 1 heaping tablespoon of the pecan streusel crumb topping, gently patting it into the batter to ensure it sticks.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the top batter comes out clean. Baking time may vary depending on the softness of the cream cheese filling.
- Cool and Serve: Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with ground cinnamon and coarse raw cane sugar. Serve warm, at room temperature, or briefly warmed in the microwave.
Notes
- You can use salted or unsalted butter for the streusel topping; if using salted, reduce additional salt in the batter slightly.
- Don’t overmix the muffin batter to avoid dense muffins.
- Chilling the cream cheese filling helps maintain its shape during baking and ensures a distinct cheesecake center.
- The coarse raw turbinado sugar and cinnamon sprinkled on top add a pleasant crunch and additional flavor.
- Ensure your cream cheese is softened at room temperature to mix smoothly.
- Libby’s pumpkin puree is recommended for best flavor but canned pumpkin puree will also work.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
