Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins | With Lovely,

I mentioned before that I love pumpkin cheesecake, and if you’ve been following my brunch board on Pinterest you’ve probably figured out that I’m a big fan of breakfast/dessert combos (lemon meringue pie-stuffed waffles? homemade chocolate fudge poptarts? yum!)

So it should come as no surprise that pumpkin cheesecake muffins are a favorite of mine. Whenever I buy them I usually find myself wishing the cheesecake-to-muffin ratio was higher, so I made extra cheesecake filling. The resulting muffins were scrumptiously sweet and creamy bites of fall.

   Pumpkin Cheesecake Muffins | With Lovely,

Pumpkin Cheesecake Muffins (Adapted from Sugar Cooking)

Makes 12 full-sized muffins plus 24 mini muffins 

For the cheesecake filling:

  • 12 oz. cream cheese, softened
  • 1 egg
  • 1 Tbsp flour
  • 1 c powdered sugar
  • 1 tsp vanilla extract

For the pumpkin muffins:

  • 1 1/2 c all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 3/4 c sugar
  • 1/4 c brown sugar
  • 1 c pumpkin puree
  • 1/2 c vegetable oil
  • 2 Tbsp unsalted butter, melted

For the crumble topping: 

  • 1/4 cup sugar
  • 2 Tbsp brown sugar
  • 2 1/2 Tbsp flour
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter, cut into pieces

Directions:

  1. Prepare the filling. Combine cream cheese, egg, flour, and powdered sugar in a medium bowl and mix with a fork until blended and smooth.
  2. Preheat the oven to 350˚ F. Line muffin pans with paper liners.
  3. Make the muffin batter. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, vanilla, salt, and baking soda. In the bowl of a stand mixer combine eggs, sugars, pumpkin puree, oil, and butter and mix on medium-low speed until blended. Add the dry ingredients in three additions, scraping the sides and mixing just until incorporated after each addition.
  4. Make the topping. In a small bowl, whisk together sugars, flour, and cinnamon. Add in the butter pieces and cut into the dry ingredients until mixture is crumbly.
  5. Assemble the muffins. Fill each muffin about 1/2 full with batter. Add a generous dollop of filling on top. (For full-size muffins I did two layers each of muffin batter and cheesecake filling, alternating.) Sprinkle with topping. Bake mini muffins for 14 minutes or full-size muffins for about 24 minutes.

Pumpkin Cheesecake Muffins | With Lovely,

Craving more fall desserts? Check out my roundup on Recipe4Living!

With Lovely,

K

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19 Comments on Pumpkin Cheesecake Muffins

  1. Dina
    SepSep/WedWed/2013 at 3:52 am (4 years ago)

    they look yummy!

    Reply
  2. foodie
    SepSep/WedWed/2013 at 1:49 pm (4 years ago)

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

    Reply
    • With Lovely,
      SepSep/WedWed/2013 at 4:43 pm (4 years ago)

      Thanks, I’ll check it out!

      Reply
  3. Diane
    SepSep/SunSun/2013 at 12:58 pm (3 years ago)

    Can not wait to try these!!! Looks so delicious!!!

    Reply
  4. mollyb
    NovNov/MonMon/2013 at 11:45 pm (3 years ago)

    These look amazing! When you say dollop…how big do you recommend? A teaspoon? Tablespoon?

    Reply
    • With Lovely,
      NovNov/TueTue/2013 at 12:47 am (3 years ago)

      Thanks! I did about a tablespoon of filling for the mini muffins and a heaping tablespoon of filling per layer for the full-size muffins.

      Reply
  5. Michelle
    NovNov/WedWed/2013 at 8:08 pm (3 years ago)

    I made my own pumpkin puree last night and used it to make these today. The muffins turned out fabulous! I live at a high altitude and made no changes and yet they turned out perfect.

    I will attempt to not eat them all before my family comes home.

    Reply
    • With Lovely,
      NovNov/WedWed/2013 at 10:49 pm (3 years ago)

      I’m so glad to hear they turned out well despite the altitude! And very impressed that you made your own pumpkin puree! I’ve never tried because I tend to be too impatient to get to the eating part, but I keep meaning to give it a shot

      Reply
  6. Denise
    NovNov/ThuThu/2013 at 12:59 am (3 years ago)

    These are a great addition to my Thanksgiving table! Yummy & the kids (who are picky) gobbled them right up:)

    Reply
    • With Lovely,
      NovNov/ThuThu/2013 at 9:57 pm (3 years ago)

      Happy Thanksgiving! I’m glad to hear that everybody enjoyed them!

      Reply
  7. Janice
    MarMar/TueTue/2014 at 7:16 pm (3 years ago)

    I tried these and they are delicious. My grandson also loved them(He is 17). He took some for his friends and they all said how good they are. Definitely a recipe to keep and to make often. Thanks

    Reply
    • With Lovely,
      MarMar/WedWed/2014 at 4:27 am (3 years ago)

      Thanks, Janice! I’m happy to hear that you and your family enjoyed them! :)

      Reply
  8. Karen
    SepSep/TueTue/2014 at 7:33 pm (2 years ago)

    I currently have these in the oven. It didn’t make enough batter for the extra mini muffins and even though I only had 8 oz of cream cheese I still had more than just a dollop on each one. Hopefully they will turn out anyway. They look delish!

    Reply
    • With Lovely,
      DecDec/WedWed/2014 at 10:54 am (2 years ago)

      Hope they turned out well!

      Reply
  9. Amanda
    OctOct/TueTue/2014 at 11:30 pm (2 years ago)

    You said this recipe makes 12 regular muffins PLUS 24 minis? Is the flavor still pretty good in the minis (not that I suspect it would be any less, they just look so tiny haha!)? I’m thinking of just making 2 batches of the minis for my boyfriend’s fire station! Any recommendations for that?

    Reply
    • With Lovely,
      DecDec/WedWed/2014 at 10:54 am (2 years ago)

      Yes, I actually like the minis the best because they’re the perfect bite! You could definitely do all minis – either halve the recipe or you will have ~48 minis

      Reply
  10. jennifer
    NovNov/ThuThu/2014 at 9:52 am (2 years ago)

    I’m totally a newbie when it comes to baking, so I have to ask… what do you mean when you say cut in the dry ingredients or add dry ingredients in three additions? As I said, I’m a newbie.

    thks

    Reply
    • With Lovely,
      DecDec/WedWed/2014 at 10:53 am (2 years ago)

      Hi Jennifer! Here is a tutorial for cutting dry ingredients into butter – very simple to learn! http://ourbestbites.com/2008/05/cutting-in-butter/
      Adding in three additions just means you add about a third, then mix, add the next third, mix some more, and add the final third. This just helps things get incorporated evenly and is common in baking. Hope that helps!

      Reply
  11. Erin
    JanJan/SunSun/2015 at 11:16 pm (2 years ago)

    has anyone tried freezing them? I made 12 large a week ago. I’ve been storing them in the refrigerator but I don’t think we will get through them in time!

    Reply

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