Description
Delicious Pumpkin Cheesecake Muffins featuring a creamy cream cheese filling, spiced pumpkin batter, and a crunchy pecan streusel topping. These moist and flavorful muffins are perfect for fall breakfasts or snacks.
Ingredients
Scale
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 cinnamon
- 6 tablespoons cold butter, cubed (salted or unsalted)
Wet Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 15 oz. can Libby’s pure pumpkin puree (heaping 1 ¾ cup)
- 1/2 cup vegetable oil
Dry Ingredients
- 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
Garnish (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 using a handheld mixer or by hand. Freeze this mixture to firm it up slightly while you prepare the rest of the recipe.
- Streusel Crumb Topping: Pulse the pecans in a food processor three times. Add flour, brown sugar, granulated sugar, and cinnamon; pulse to combine. Sprinkle the cold cubed butter over the mixture and pulse until the texture resembles small pebbles. Rub any large butter pieces with your fingers to incorporate evenly. Set aside in the freezer.
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line 22 muffin cups with liners and lightly spray with nonstick cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk the eggs gently. Add granulated sugar, pumpkin puree, and vegetable oil, and mix thoroughly.
- Mix Dry Ingredients: In another large bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, mixing just until combined to avoid overmixing.
- Assemble Muffins: Spoon approximately 1 1/2 tablespoons of pumpkin batter into each muffin cup and spread evenly to cover the bottom. Add 1 rounded tablespoon of the cream cheese filling on top of the batter. Cover with the remaining pumpkin batter, then evenly divide and gently pat the streusel crumb topping on each muffin.
- Bake: Bake the muffins at 350 degrees Fahrenheit for 22 minutes or until a toothpick inserted into the top batter (avoiding the cream cheese) comes out clean. Baking time may vary depending on how chilled the cream cheese filling is.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Optionally, sprinkle with ground cinnamon and raw turbinado cane sugar. Serve warm, at room temperature, or slightly warmed in the microwave.
Notes
- The cream cheese filling should be stiff but pliable; freezing it for 20-30 minutes helps achieve the perfect texture for baking.
- Measure flour by weighing or by fluffing, spooning, and leveling for best results; too much flour leads to dense muffins.
- If using pumpkin puree other than Libby’s, drain excess moisture to prevent dense muffins.
- Baking times vary based on cream cheese filling softness; check doneness by inserting a toothpick into the muffin batter without touching the cream cheese.
- Store muffins in an airtight container in the refrigerator after 2 hours at room temperature; keep parchment between layers if stacking. Consume within 3-5 days for optimal freshness.
- Warm muffins slightly in the microwave before serving for a soft texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
