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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!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 7 mins
Servings: 22 muffins
Course: Dessert , Breakfast , Bread
Cuisine: American

Ingredients

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 (See Note)*
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 3/4 tsp EACH salt, ground cinnamon, ground cloves, ground nutmeg
  • 1/2 teaspoon ground ginger
Garnish (Optional)
  • Coarse raw turbinado cane sugar
  • ground cinnamon

Instructions

    Cup of Yum
  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.
  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.
  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.
  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).
  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.

Notes

  • If your cream cheese is at the correct room temperature, it should be stiff but pliable when ready to use. This will help it create a soft filling by melting the perfect amount when baked. If you are prepping beforehand, freeze for 20-30 minutes so it doesn't freeze all the way.
  • It's best to weigh the flour for accuracy, but if you don't have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser muffins.
  •   If you use a brand other than Libby's pumpkin puree
  • drain the pumpkin for the best flavor and texture because more moisture = denser muffins.
  • 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.  To check for doneness, insert a toothpick into the top of the cupcake without touching the cream cheese.
  • The Cream Cheese Filling Should be Stiff: If your cream cheese is at the correct room temperature, it should be stiff but pliable when ready to use. This will help it create a soft filling by melting the perfect amount when baked. If you are prepping beforehand, freeze for 20-30 minutes so it doesn't freeze all the way.
  • *Measure the Flour Correctly: It's best to weigh the flour for accuracy, but if you don't have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser muffins.
  • Blot the Pumpkin Puree:  If you use a brand other than Libby's pumpkin puree, drain the pumpkin for the best flavor and texture because more moisture = denser muffins.
  • Be Flexible with Baking Times: 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.  To check for doneness, insert a toothpick into the top of the cupcake without touching the cream cheese.
  • Storage:  The pumpkin muffins with cream cheese can be left at room temperature for 2 hours and then refrigerated in an airtight container. If stacking, use parchment or wax paper between the layers. For optimal taste, consume the muffins within 3-5 days. Before serving, let them come to room temperature or warm them slightly in the microwave for a softer, fresher texture.