Table of Contents
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
I get it. Baking from scratch may seem like a lot of work. Not only do you have to make sure you have all the ingredients, but you also need to have the time to mix them together. Oh, and bake it yet to boot! Hold on, though… Before we go too far down that self-induced too-little-time pity party, you have to admit that when you bite into a warm, fresh-from-the-oven homemade baked good, you are in heaven. In this case, the pumpkin-spice-filled clouds burst open, and pumpkin cheesecake muffins floated down!
I love that when you bake your own goods at home, you can taste the quality ingredients that make up each bite, and you’re cognizant of the time and love that was put into each treat. I know baking doesn’t relax everyone as it does for me, but I also know everyone enjoys something delicious. These pumpkin cheesecake muffins are totally worth the effort, which in all honesty, isn’t really too much. And who doesn’t love anything pumpkin?!
The three layers of this muffin are pure perfection:
- The pumpkin muffin base is moist and so flavorful.
- The cheesecake layer has a bit of a soft texture, which is just what you want in this muffin.
- The streusel topping is that perfect bit of crunch that perfectly caps off the whole experience.
If my (probably over the top) description thus far doesn’t convince you, just picture this. Imagine having the perfect treat to enjoy on a chilly fall morning with a steaming cup of coffee. Yes, please!
Watch how to make these pumpkin cheesecake muffins:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Pumpkin Cheesecake Muffins
Ingredients
For the streusel topping
- ⅓ cup whole wheat flour
- ⅓ cup rolled oats
- ⅓ cup light brown sugar
- ⅓ cup roasted pepitas (pumpkin seeds) or nut of choice, chopped
- 1 tsp ground cinnamon
- 5 tbsp unsalted butter
For the cheesecake filling
- 6 oz cream cheese room temperature
- ⅓ cup granulated sugar
- 1 large egg
For the pumpkin muffins
- 1 cup pumpkin puree
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
Instructions
- Preheat oven to 350°F.
For the streusel topping
- In a medium bowl, combine the whole wheat flour, oats, brown sugar, roasted pepitas, and cinnamon. Stir to evenly combine.⅓ cup whole wheat flour, ⅓ cup rolled oats, ⅓ cup light brown sugar, ⅓ cup roasted pepitas (pumpkin seeds) or nut of choice, chopped, 1 tsp ground cinnamon
- Cut butter into small pieces and work into the mixture until it looks like wet sand, as would be done for pastry dough. Set aside.5 tbsp unsalted butter
For the cheesecake filling
- In a small bowl, whisk the cream cheese, granulated sugar, and egg until smooth with no lumps.6 oz cream cheese, ⅓ cup granulated sugar, 1 large egg
For the muffin batter
- Prepare the batter in a large bowl. Whisk the pumpkin puree and brown sugar until smooth.1 cup pumpkin puree, ½ cup light brown sugar
- Whisk in the eggs, oil, molasses, and vanilla extract until combined.⅓ cup vegetable oil, 2 large eggs, 2 tbsp molasses, 1 tsp vanilla extract
- Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until just combined and no streaks of flour remain.1 cup all-purpose flour, ½ cup whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground nutmeg, 1 tsp kosher salt
- Spray a 12-cup muffin tin with nonstick baking spray. Pour the prepared cheesecake batter into the muffin batter. Fold together sparingly until the mixture looks just swirled. Using a half-cup ice cream scoop, divide batter among the prepared muffin tins.
- Top with the prepared streusel.
- Bake in a preheated oven until puffed and set, 20-23 minutes.
- Once baked, remove from oven and cool 15 minutes on a cooling rack.
My muffins are baking in the oven right now! They smell HEAVENLY and I cannot wait to see and taste the outcome. Thanks for sharing your videos and recipes. I’m exited to have found your site and try all the things fall you are posting about. You’re great in front of the camera and are sharing so many wonderful things with us. Next up, squash soup and the homemade apple butter. Can’t wait!
They were fabulous! Although it did take me about 33 minutes to bake through. Definitely be careful with how much your fold the cream cheese mixture in as it won’t show much if you overdo it even slightly. But they tasted wonderful!
It’s a question really not a comment. Cream cheese usually comes in 8 oz bars, will it hurt the recipe if 8 oz. are used?
I am trying to subscribe, but there is nothing in my email to confirm.
Hi Wyse.
Love your style of showing us your favorite recipes. You so pose for how everything comes out together. Your home is so welcome and peaceful… it is about that window and the high ceiling… magical to watch.
I wanted to ask you if I could reduce the sugar or use stevia? Could make a small cake insist of cupcake?
Do you have videos of roll/log cake with filling inside?
Once again I enjoy you videos and recipes.
Warm baking from the Caribbean.
Rosa (Snoryea)
Love your Pun-kin cheese muffin, looks so delicious, and easy to do, thanks 😍
Because of dietary restrictions we used homemade plain chèvre from our Nubian goats instead of cream cheese and maple syrup instead of brown sugar and molasses and fresh ground einkorn flour, the rest the same, and they were delicious!
Topping using maple syrup, coconut butter, and einkorn flr, oats, roasted nuts, cinnamon.
I am wondering if gluten free flour blend would yield the same results. I am celiac so need to avoid gluten. Thoughts?
I want the pumpkin cheese cake recipe
In your recipe above you swirl the cream cheese mixture into the pumpkin flour mixture, in your video you layer it in. Any thoughts on that? ( mine are in the oven now, using the layering process)
I find that more than once that his videos and the recipe differ. It is a bit confusing.
Looks so good!! Hope to make these.
I bake for a little assisted living memory care home and will definitely make these in the very near future. I can tell this is going to be a five-star wonder.
I just have to ask wherever did you find such a cute cooling rack?
I made this outstanding recipe today. Our family loved them! Thanks for sharing it.
I am from Port Hood, Cape Breton in Canada and have just made your pumpkin cheesecake muffins. They are delicious. My new favorite muffin. Thank you for sharing your recipes. I will definitely make these again.