There’s something about pumpkin and cream cheese that just sings fall to me. These Pumpkin Cheesecake Muffins with Streusel Topping Recipe blend those cozy flavors into the perfect portable treat — moist pumpkin muffin, tangy cream cheese center, and a crunchy pecan streusel all in one bite. You’re going to want to make a double batch!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Topping Recipe
- Top Tip
- How to Serve Pumpkin Cheesecake Muffins with Streusel Topping Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Why You'll Love This Recipe
I’ve baked a lot of pumpkin treats over the years, but these Pumpkin Cheesecake Muffins with Streusel Topping Recipe stand out because of their layered textures and balanced sweetness. Plus, the cream cheese filling is such a delicious surprise — like a little creamy treasure inside every muffin.
- Layered Flavor Party: The combination of spiced pumpkin with rich cream cheese and crunchy streusel makes every bite exciting.
- Perfect for Gifting or Breakfast: These muffins travel well, making them a fantastic homemade gift or a breakfast on-the-go.
- Flexible and Friendly: You don’t need fancy ingredients and they’re easy to customize with your favorite spices or nuts.
- Impressive Yet Simple: They look like you spent hours baking, but the method is straightforward and beginner-friendly.
Ingredients & Why They Work
Each ingredient in this Pumpkin Cheesecake Muffins with Streusel Topping Recipe plays a key role — the pumpkin puree adds moisture and autumn flavor, the cream cheese brings that luscious, tangy sweetness, and the streusel topping provides the perfect crunchy texture contrast. Keep an eye out for fresh spices for maximum flavor!
- Cream cheese: Make sure it’s full-fat and softened for smooth mixing and a creamy filling that bakes up perfectly.
- Powdered sugar: Blends smoothly into the cream cheese for a silky filling texture.
- Raw pecan halves: Adds buttery crunch in the streusel; pulse carefully to avoid overprocessing.
- Flour: Use all-purpose and measure correctly (spoon and level or weigh) to keep muffins light, not dense.
- Brown and granulated sugar: Provides sweetness and moisture balance in the crumb topping.
- Cinnamon and other spices: A warm, cozy spice blend that screams fall in every bite.
- Vegetable oil: Keeps muffins moist without overpowering the pumpkin flavor.
- Libby’s pumpkin puree: The gold standard for pumpkin flavor and texture — if you use another brand, blot it to remove excess moisture.
- Eggs: Bind everything together and add richness.
- Baking powder & soda: Help the muffins rise perfectly without collapsing.
Make It Your Way
I love swapping a handful of pecans for walnuts or toasted pumpkin seeds when I want a little twist on this Pumpkin Cheesecake Muffins with Streusel Topping Recipe. Sometimes I even sprinkle a pinch of flaky sea salt on top of the streusel—it’s a game changer!
- Nut swaps: Walnuts or toasted seeds work well in the streusel and bring a different crunch and flavor.
- Spice tweaks: Add extra ginger or a dash of cardamom for a unique fall spice profile.
- Dietary modifications: You can try a dairy-free cream cheese and use coconut oil in place of vegetable oil for a vegan-friendly version.
Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Step 1: Whip Up the Cream Cheese Filling
This part needs a little muscle or a handheld mixer—whisk the softened cream cheese with powdered sugar and vanilla until it’s perfectly smooth. I pop mine in the freezer for about 20-30 minutes while I prep everything else. It firms up nicely but doesn’t freeze solid, so it scoops into nice dollops for the muffins.
Step 2: Make the Streusel Topping
Pulse pecans a few times in your food processor, then add the flour, sugars, and cinnamon. Drop the cold butter cubes on top and pulse until the mix looks like pebble-sized crumbs. If some chunks of butter won't break down, rub them between your fingers to incorporate. Then, keep it in the freezer while you move on—this helps keep the topping crumbly and melt-in-your-mouth once baked.
Step 3: Mix the Wet and Dry Ingredients Separately
In one big bowl, gently whisk the eggs, mix in the sugar, pumpkin puree, and oil. In another, combine the flour, baking soda, baking powder, salt, and all the warming spices like cinnamon, cloves, nutmeg, and ginger. Keeping these separate until the next step helps avoid overmixing.
Step 4: Combine the Batter
Pour the dry ingredients into the wet and stir just until combined—don’t overmix or your muffins could get tough. The batter should be thick but spreadable, like autumn in a bowl.
Step 5: Assemble the Muffins
Use a cookie scoop to drop about 1.5 tablespoons of batter into each muffin liner, spreading it to cover the bottom nicely. Add a rounded tablespoon of the cream cheese filling next, then top with the remaining batter. Finally, heap a generous tablespoon of streusel on each and gently press it down so it bakes in place instead of falling off later.
Step 6: Bake and Cool
Bake at 350°F for 20-22 minutes, testing doneness with a toothpick inserted into the batter (try not to touch the cream cheese center). Softer cream cheese filling means longer bake time, so keep an eye near the 22-minute mark. Let muffins cool for 5 minutes before transferring to a wire rack. I like to sprinkle some ground cinnamon and coarse turbinado sugar on top once cooled for a little extra sparkle and crunch.
Top Tip
Making these Pumpkin Cheesecake Muffins with Streusel Topping Recipe a few times taught me that handling the cream cheese filling temperature is key. Chill it enough so it holds its shape but isn’t rock hard. Plus, measuring flour by weight drastically improves your muffin’s texture—do not underestimate this!
- Cream Cheese Chill Time: Freeze the filling for 20-30 minutes before scooping, so it stays intact but is still pliable to handle.
- Flour Measurement: Fluff, spoon, and level your flour if you don’t weigh it, avoiding dense muffins.
- Streusel Texture: Keep the butter cold and pulse just enough—you want little pebbles, not a paste.
- Baking Time Watch: Start checking at 20 minutes if your cream cheese is soft; longer if chilled harder—but always test with a toothpick away from the cream cheese.
How to Serve Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Garnishes
I love dusting the tops with a little ground cinnamon and coarse turbinado sugar right after baking—it adds a subtle crunch and a classic fall aroma. Sometimes, a tiny drizzle of maple syrup finishes them off beautifully if I’m serving for brunch.
Side Dishes
These muffins pair wonderfully with a warm cup of spiced chai or your favorite coffee. For a heartier breakfast, add a side of scrambled eggs or a fresh fruit salad to balance out the richness.
Creative Ways to Present
For holiday gatherings, I like to arrange these Pumpkin Cheesecake Muffins with Streusel Topping Recipe on a rustic wooden board surrounded by autumn leaves and cinnamon sticks. Wrapping them individually in parchment tied with twine makes a charming edible gift that's sure to impress.
Make Ahead and Storage
Storing Leftovers
I store leftover muffins in an airtight container in the fridge after letting them come to room temperature for a couple hours. Placing parchment between layers prevents them from sticking. They stay fresh and soft for about 3–5 days this way.
Freezing
These muffins freeze beautifully! Just wrap each individually in plastic wrap and pop in a freezer-safe bag. When you want a treat, thaw at room temp or warm briefly in the microwave. The cream cheese filling stays creamy without getting icy.
Reheating
I heat mine in the microwave for about 15 seconds to bring out that fresh-baked softness, especially if refrigerated or frozen. This little burst of warmth makes the cream cheese filling extra melty and the streusel pleasantly crisp again.
Frequently Asked Questions:
Using low-fat cream cheese might affect the texture and richness of the filling, potentially making it less smooth and flavorful. For the best results, stick with full-fat cream cheese as noted in the recipe.
Make sure to gently press the streusel topping into the batter before baking. This small step helps it adhere better during baking, so it stays put and gives you that delightful crunchy top.
You can prep the batter and fillings a few hours in advance. Keep the cream cheese filling and streusel topping refrigerated separately until you assemble and bake to ensure the best texture and rise.
For accuracy, weigh your flour if you have a kitchen scale. If not, fluff the flour, spoon it lightly into your measuring cup, and level it off with a knife rather than scooping directly from the bag to avoid compacting and dense muffins.
Final Thoughts
This Pumpkin Cheesecake Muffins with Streusel Topping Recipe has become one of my go-to fall treats. The way the cream cheese center stays soft and creamy inside the spiced pumpkin muffin, plus that crunchy topping, just makes me smile every time. I hope you find as much joy baking and sharing these as I do. Trust me, once they’re out of the oven, you won’t want to eat just one!
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Pumpkin Cheesecake Muffins with Streusel Topping Recipe
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 7 minutes
- Yield: 22 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Pumpkin Cheesecake Muffins combine moist pumpkin batter with a creamy cream cheese filling and a crunchy pecan streusel topping, perfect for fall breakfasts or snacks.
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
- ⅔ cup raw pecan halves
- ½ cup flour
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ 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)
- ½ cup vegetable oil
Dry Ingredients
- 2 ½ cups (324 grams) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Garnish (Optional)
- Coarse raw turbinado cane sugar
- Ground cinnamon
Instructions
- Cream Cheese Filling: Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl. Whisk by hand or with a handheld mixer until smooth. Freeze the mixture while preparing the rest of the recipe to firm it up slightly, making it pliable and scoopable.
- Streusel Crumb Topping: Place pecans in a food processor and pulse three times. Add flour, brown sugar, granulated sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter cubes over the top and pulse until mixture resembles small pebbles. Rub any large butter pieces in mixture by hand. Set aside in the freezer.
- Prep: Preheat oven to 350 degrees F. Line 22 muffin cups with liners and lightly spray with nonstick cooking spray. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk eggs gently. Add granulated sugar, pumpkin puree, and vegetable oil, mixing until combined.
- Mix Dry Ingredients: In a separate large bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Combine: Add the dry ingredients mixture into the pumpkin mixture and stir just until combined. Avoid overmixing to keep muffins tender.
- Assemble: Spoon 1 ½ tablespoons of pumpkin batter into each muffin liner and spread to cover the bottom. Top each with a rounded tablespoon of cream cheese filling. Cover cream cheese with remaining pumpkin batter divided evenly. Sprinkle heaping 1 tablespoon of streusel crumb topping onto each muffin and gently pat it into the batter to secure it.
- Bake: Bake at 350 degrees F for 22 minutes or until a toothpick inserted into the top batter (avoiding cream cheese area) comes out clean. Baking time may vary depending on cream cheese filling firmness.
- Cool and Garnish: Cool muffins for 5 minutes in the pan, then transfer to a wire rack. Optionally, sprinkle with ground cinnamon and coarse raw turbinado cane sugar. Serve slightly warm or at room temperature. Reheat briefly in the microwave to warm if desired.
Notes
- The cream cheese filling should be stiff but pliable to create the perfect soft filling when baked. Freeze for 20-30 minutes if prepared early to firm up without freezing entirely.
- Measure flour accurately by weighing or fluffing/spooning into measuring cups and leveling to avoid dense muffins.
- If using pumpkin puree other than Libby’s, blot to remove excess moisture for better texture and flavor.
- Baking times may vary with the cream cheese filling’s temperature; softer filling requires longer baking. Check doneness by inserting a toothpick into the muffin top away from cream cheese.
- Store muffins at room temperature for up to 2 hours, then refrigerate in an airtight container for 3-5 days. Use parchment or wax paper between layers if stacking. Warm before serving for best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
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