Pumpkin Cheesecake Muffins Recipe

Going along with my denial about it not being fall, and the fact that I had half a can of pumpkin left over from my Chocolate Swirl Pumpkin Bread, I decided to make more pumpkin things! These muffins provided by Sally at Sally’s Baking Addiction were so delicious. Although the original recipe says to only put about one spoonful of the cheesecake filling in-between the two scoops of pumpkin batter, I decided to put quite a bit more.. I am a little bit on a cream cheese kick since my recent cheesecake failures. The muffins turned out to be amazingly moist, and the streusel added the perfect amount of sweetness.
Also, in spite of the fact that most of the time you are supposed to cook things with cream cheese until a toothpick comes out clean, I am not a fan of the taste of overcooked cream cheese. I cooked my muffins just under the time listed, so that a knife inserted came out with no batter on it, but a small amount of cream cheese remained. This made it so when they completely set, the inside is not stiff, but still creamy and yummy.

Printer friendly recipe here.
Pumpkin Cheesecake Muffins Recipe

Prep Time: 15 minutes
Bake Time: 18-23 minutes
Total Time: 38 minutes
Yields about 14 muffins.

Crumb Topping: 
1/4 cup light brown
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into cubes
Pumpkin Muffins: 
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup dark brown sugar (or light brown)
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil (or canola, or melted coconut oil)
1/3 cup milk
1 teaspoon vanilla extract
Cheesecake Filling: 
6 ounces cream cheese, softened to room temperature
1 egg yolk
2 teaspoons vanilla extract
3 Tablespoons granulated sugar

1. Preheat the oven to 425°, and line a muffin tin with liners. Set aside.
2. Make the crumb topping by adding the brown sugar, flour, and cinnamon in a small bowl and sift together. Add the butter to the bowl and, using a pastry blender or two knives, incorporate until it looks like crumbs. Set aside.
3. To make the pumpkin muffins, in a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside. In a medium bowl, whisk together the brown sugar and eggs together until completely combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry, and mix until just combined. Do not over-mix.
4. To make the cheesecake filling, beat the cream cheese on medium high until creamy. Add the egg yolk, vanilla, and sugar and beat until combined.
5. Using a small sized ice cream scoop, spoon one scoop of the pumpkin batter into the bottom of the muffin tin. Layer about 1 1/2- 2 tablespoons of the cheesecake filling on top of the batter. Then, scoop another spoonful of the batter on top of the cheesecake filling. Finally, sprinkle the streusel topping evenly, pressing down slightly so that it sticks. Repeat for all of the muffin openings.
6. Bake the muffins for five minutes at 425°. Keeping the muffins in the oven, lower the temperature to 350° and bake for 13-15 minutes or until a knife inserted comes out clean aside for some cream cheese. (They will not look done, but they must cool before they set completely.)
7. Allow them to cool in the muffin tin for 10 minutes, then turn out onto a wire rack to cool completely.

Happy baking!


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