Pumpkin Cheesecake Muffins
These pumpkin cheesecake muffins combine creamy cheesecake filling with pumpkin batter, topped with streusel. The result is an irresistible fall treat you'll make again and again.
Servings: 12 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 neutral 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.
- Prepare the streusel topping: In a medium bowl, combine the whole wheat flour, oats, brown sugar, roasted pepitas, and cinnamon. Stir to evenly combine. Cut butter into small pieces and work it into the mixture until it looks like wet sand, as would be done for pastry dough. Place in the freezer until ready to assemble the muffins.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
- Prepare 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
- Prepare the muffin batter in a large bowl: Whisk the pumpkin puree and brown sugar until smooth. Whisk in the eggs, oil, molasses, and vanilla extract until combined. 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 pumpkin puree, ½ cup light brown sugar, ⅓ cup neutral 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
- Assemble the muffins: 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 the preheated 350°F oven until puffed and set, 20-25 minutes. A toothpick inserted into the batter portion of the muffin should come out mostly clean. Once baked, remove from the oven and cool for 15 minutes on a cooling rack.
Video
Nutrition
Serving: 1muffin | Calories: 418kcal