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How to Make Pumpkin Cheesecake Muffins - A Step-by-Step Guide

There's something about the fall season that just calls for indulging in all things pumpkin. And what better way to satisfy that craving than with a batch of homemade Pumpkin Cheesecake Muffins? These delightful treats combine the creamy richness of cheesecake with the warm, comforting flavor of pumpkin, creating a decadent and irresistible dessert or snack.

Made with a combination of pumpkin puree, cream cheese, and a blend of savory spices, these moist and flavorful muffins are the ...

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Ingredients

  • 1 cup pumpkin puree
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup white sugar
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, or to taste
  • ¼ cup cold butter, cut into chunks
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • 2 tablespoons all-purpose flour

Information

  • Prep Time: 25 mins
  • Cook Time: 18 mins
  • Total Time: 43 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
  • Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
  • Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
  • Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

    • Nutrition

    407 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 62mg
    • Sodium: 293mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 1g
    • Total Sugars: 30g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 102mg

    Categories

    Baking recipes
    Dessert recipes
    Breakfast recipes
    Halloween recipes
    Thanksgiving recipes