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Pumpkin Cheesecake Muffins with Streusel Topping

Close-up of pumpkin cheesecake muffins with a crumb topping, showcasing their texture and golden-brown color.
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Enjoy bakery-style pumpkin muffins with a creamy cheesecake center and a sweet brown sugar streusel topping. These muffins are perfect for breakfast or a fall treat.

Ingredients

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  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small pieces
  • For the Cheesecake Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Pumpkin Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk

Instructions

  1. Prepare the Streusel Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the egg yolk and vanilla extract until well combined. Set aside.
  3. Prepare the Muffin Batter: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  4. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Stir in the pumpkin puree until combined.
  7. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Assemble the Muffins: Fill each muffin liner about two-thirds full with pumpkin batter.
  9. Spoon about 1 tablespoon of the cheesecake filling into the center of each muffin.
  10. Sprinkle the streusel topping evenly over the cheesecake filling.
  11. Bake the Muffins: Bake for 18-22 minutes, or until a wooden skewer inserted into the muffin (avoiding the cheesecake center) comes out clean. The tops should be golden brown.
  12. Cool the Muffins: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a cleaner cheesecake swirl, ensure your cheesecake filling is not too thin.
  • To prevent sinking, avoid overfilling the muffin cups and allow the muffins to cool gradually.
  • These muffins freeze well. Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven.
  • You can use a small cookie scoop to portion the cheesecake filling for even distribution.

Nutrition

Find it online: https://carlacooking.com/pumpkin-cheesecake-muffins/