Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins are a cozy fall treat that blends spiced pumpkin muffins with a creamy cheesecake center and a crunchy oat topping. Perfect for breakfast, dessert, or sharing at gatherings.
Equipment
- Muffin tin with liners
- Mixing Bowls
- Whisk
- Measuring cups and spoons
Ingredients
Muffins
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup canned pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese softened
- ¼ cup powdered sugar
Crumble Topping
- ¼ cup oats
- 2 tbsp brown sugar
- 1 tbsp butter melted
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, stirring gently until just combined.
- Beat cream cheese and powdered sugar together until smooth for the cheesecake filling.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then cover with more batter (about 3/4 full).
- Mix oats, brown sugar, melted butter, and cinnamon for the crumble topping. Sprinkle over muffins.
- Bake 18–22 minutes or until a toothpick inserted into muffin (not cheesecake center) comes out clean.
- Cool for 10 minutes before serving. Enjoy warm or at room temperature.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 2 months. Warm slightly before serving for the best flavor.