Dessertscarlsbadcravings
Pumpkin Cheesecake Muffins
These Pumpkin Cream Cheese Muffins are moist, easy to make, and perfectly pumpkin-spiced with a silky, cheesecake-like filling! Thanks to my technique, the filling stays creamy and doesn't bubble up, and the crumb topping is laced with brown and granulated sugar for extra flavor and crunch!
👥 22 Servings⏱️ Prep & Cook: 1h 7m⏳ Prep: 45 min🔥 Cook: 22 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- food processor
- oven
- microwave
📝 Preparation Steps
1
Cream Cheese Filling: Add the cream cheese, powdered sugar, and vanilla to a medium bowl. Whisk by hand (you'll need to use some elbow grease), or with a handheld mixer until smooth. Freeze while you prep the rest of the recipe. The cream cheese should be slightly stiff but pliable/scoopable when ready to use.
powdered sugar1 cup
2
Streusel Crumb Topping: Add the pecans to your food processor and pulse 3 times. Add the flour, sugars, and cinnamon and pulse a few times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles. If there are any stubborn butter pieces, rub them between your fingers in the mixture. (You may also combine in a bowl and cut butter by hand). Set aside in the freezer.
teaspoon cinnamon1/4Ground cinnamoncold butter, (cubed (salted or unsalted))6 tablespoons
3
Prep: Preheat the oven to 350 degrees F. Line 22 liners in two muffin tins and lightly spray with nonstick cooking spray, then set aside.
4
Mix Wet Ingredients: In a large bowl, add the eggs and gently whisk. Mix in the sugar, pumpkin, and oil.
eggs3
5
Mix Dry Ingredients: In a separate large bowl, combine the flour, baking powder, baking soda, and spices.
6
Combine: Mix the Flour Mixture into the Pumpkin Mixture just until combined, being careful not to overmix.
7
Assemble: Spoon 1 1/2 tablespoons of the pumpkin batter into each liner (I use a cookie scoop). Spread to cover the bottom of the liner. Top with 1 rounded tablespoon of cream cheese filling (again, I use a cooking scoop). Divide the remaining batter between the muffin cups to cover the cream cheese. Evenly divide the Crumb Topping between the muffin cups (heaping 1 tablespoon each) and gently pat it into the batter (otherwise, it will fall off as the muffins bake).
cups (324 grams) all-purpose flour ((See Note)*)2 1/2
8
Bake: Bake at 350 degrees F for ⏱️ 20-22 minutes OR until the toothpick comes out cleanly poked into the top batter. Baking times will vary depending on how chilled your cream cheese filling is. The softer the cream cheese filling, the longer the muffins will take to bake.
9
Cool: Cool the muffins for ⏱️ 5 minutes, then remove to a wire rack to cool. Sprinkle with ground cinnamon and raw cane sugar (optional). Serve slightly warm or at room temperature. You can also microwave the muffins for a few seconds to warm.
teaspoon cinnamon1/4Ground cinnamon
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