These beauties hit all the right notes. Perfectly spiced pumpkin flavor. Not too sweet cheesecake filling. Delightful streusel topping with lots of tender crunch. Make these Cheesecake Stuffed Pumpkin Muffins. Your family will thank you.
There are a few steps to follow, but take my word on this …they’re quick and easy. You can actually present these gems to your hungry crowd in less than an hour.
Let’s start with the streusel topping.
- Unbleached all-purpose flour
- Dark brown sugar
- Old fashioned rolled oats
- Salt
- Room temperature butter
- Whisk together the flour, sugar, oats and salt.
- Work in the butter, mixing until coarse crumbs form.
- Set the streusel crumb topping aside.
Just three ingredients for the cheesecake filling…
- Cream cheese, at room temperature
- Granulated sugar
- Pure vanilla extract
Have you noticed that there’s no need for any type of appliances on this one?
- Place the soft cream cheese in a small bowl.
- Stir in the sugar and vanilla.
- Stir until creamy and well blended.
- Set the bowl aside while you work on the muffin batter.
What ingredients are needed to make the batter of your Cheesecake Stuffed Pumpkin Muffins?
- Pumpkin puree
- Large eggs
- Dark brown sugar
- Neutral oil
- Honey
- Salt
- Pumpkin pie spice
- Baking powder
- Baking soda
- Milk
- Unbleached all-purpose flour
Once again, no appliances needed. A whisk and spatula will do the job.
- Whisk together the pumpkin, eggs, brown sugar, oil, honey, salt, spices, baking powder, baking soda, and milk.
- Grab your spatula and scrape down the sides and bottom of the bowl.
- Add the flour and mix until well combined.
- Scrape down the sides and bottom of the bowl again.
- Whisk briefly to incorporate any scrapings.
You’re on the home stretch now.
- Be sure that you have your oven preheating to 400°F.
- Line a standard 12-cup muffin pan with papers.
- Once in place, lightly grease the inside of the papers.
- Gather up all of your prepared mixtures.
- Drop a scant two tablespoons of the batter into each muffin cup, spreading it to cover the bottom.
- Dollop on a generous tablespoon of filling, then cover with another scant two tablespoons of the muffin batter.
- Sprinkle each muffin with a heaping tablespoon of the crumb mixture.
Ready for the oven. They’ll need to hang out in there for about 20 minutes.
Take a look at these beauties. All in less than an hour.
Can these Cheesecake Stuffed Pumpkin Muffins be made gluten-free?
Absolutely. Simply swap out the flour in the streusel topping and muffin batter with you favorite gluten-free version.
Love the addition of a bit of cheesecake in your baked treats?
You may want to give these Easy-To-Make Strawberry Cheesecake Cookies a try from Truffle Nation. So good.
Looking for a dairy-free recipe?
- Use non-dairy milk in the batter.
- Coconut oil or margarine in the topping.
- Vegan (non-dairy) cream cheese in the filling.
I can’t take credit for the recipe for these Cheesecake Stuffed Pumpkin Muffins.
The original formula can be found on the King Arthur Baking website.
I did my normal tweaking here and there to make it my own but kudos to them for the inspiration.
And while I’m at it, thanks to my lovely granddaughters …Sophia and Ava.
They had lots of fun helping me with this post. Sophia artfully arranged the ingredients for the best composition in each shot. Then with the help of her little sister, Ava, she took each and every photo.
We may have some future food bloggers in our midst. ❤️❤️
cheesecake stuffed pumpkin muffins
Inspired by King Arthur Baking
Perfectly spiced pumpkin flavor. Not too sweet cheesecake filling. Delightful streusel topping with lots of tender crunch.
Ingredients
Streusel Topping
- 1/2 cup unbleached all-purpose flour
- 1/4 cup dark brown sugar, packed
- 1/4 cup old-fashioned rolled oats (regular or quick-cooking)
- 1/8 teaspoon salt
- 4 tablespoons butter, at room temperature
Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Pumpkin Muffins
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup dark brown sugar, packed
- 3 tablespoons neutral oil
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (See Recipe Notes)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup milk
- 1 1/2 cups unbleached all-purpose flour
Instructions
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Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers. Lightly grease the papers.
Streusel Topping
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Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
Cheesecake Filling
-
Place the soft cream cheese in a small bowl. Stir in the sugar and vanilla. Stir until creamy and well blended. Set the bowl aside while you work on the muffin batter.
Pumpkin Muffins
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Whisk together the pumpkin, eggs, brown sugar, oil, honey, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
-
Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
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Drop a scant 2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom. Dollop on a generous tablespoon of cheesecake filling, then cover with another 2 tablespoons of batter.
-
Sprinkle each muffin with a heaping tablespoon of the crumb mixture.
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Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
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Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
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Enjoy your fresh-baked muffins within 2 to 3 hours. Refrigerate up to 3 days for longer storage.
Freeze, well-wrapped, up to 3 weeks. Rewarm cold muffins in a preheated 350°F oven, tented with foil.
Recipe Notes
Pumpkin Pie Spice: If you don't have a supply of pumpkin pie spice, you can substitute with 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger.
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For the pumpkin lovers…
