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Pumpkin Cheesecake Muffins

by Judith Hannemann

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Great cake-like muffins with a surprise center filled with cheesecake!  These can be made without the cheesecake filling.  Still a fine pumpkin muffin.  Recipe will make either 6 Texas muffins or 12 regular-sized muffins!

Start by mixing the filling~

Assemble and measure the dry ingredients~
Mix together the dry ingredients~
Mix together the wet ingredients~

 

Prepare streusel crumbs~
Line or grease muffin tins (I use a Texas-style muffin pan)~

 

Fill each muffin cup with a scant 2 tbs of batter~
Tip from Sylvia:  Use an old-fashioned ice cream scoop to measure out muffin batter.  It’s quick, it’s clean and it creates uniformly-sized muffins~

 

 

Place about 2 tsp of the cream cheese filling in each muffin cup~

 

 

Cover each muffin with remaining batter and top with streusel crumbs~

 

 Baked, plated and ready to serve~
Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins

 

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Pumpkin Cheesecake Muffins

Great cake-like muffins with a surprise center filled with cheesecake! 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: breads, Breakfast, desserts
Cuisine: American
Keyword: cheesecake muffins, muffins, pumpkin cheesecake
Servings: 6
Calories: 749kcal
Author: Judith Hannemann

Ingredients

DRY INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 tsp each baking soda salt, nutmeg, cinnamon
  • 1/2 tbsp pumpkin pie spice

WET INGREDIENTS

  • 2 large eggs
  • 1 cup sugar
  • 1/2 of a 15 oz can about 1 cup pumpkin puree
  • 1/2 cup plus 2 tbs vegetable oil

STREUSEL CRUMBS

  • 1/2 cup sugar
  • 5 tbsp flour
  • 1-2 tsp cinnamon
  • 1/4 cup cold butter cut into chunks

CHEESECAKE FILLING

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 2 tbsp flour

Instructions

  • Beat together the cheesecake filling ingredients; chill.
  • Mix together all ingredients of crumb mixture except butter. Cut in butter until fine crumbs are formed. Set aside.
  • Preheat oven to 350 degrees. Mix the dry ingredients. Beat the wet ingredients until well blended. Add the dry ingredients and mix until just moistened. DO NOT OVERMIX.
  • Line or grease muffin tins. Place a scant 2 tbs of batter into each muffin cup. Add about 2 tsp of cheesecake filling to each muffin cup. Top with remaining batter (see above photo for how much each cup should be filled) and sprinkle top of each muffin with streusel crumb mixture.
  • Bake at 350 degrees 20-25 min for regular sized muffins. Bake 35-40 min for Texas sized muffins (check for doneness at minimum time).
  • Remove from oven and cool on racks.

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 91g | Protein: 8g | Fat: 41g | Saturated Fat: 28g | Cholesterol: 116mg | Sodium: 303mg | Potassium: 113mg | Fiber: 1g | Sugar: 60g | Vitamin A: 836IU | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins
 

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Comments

  3. Judy Hannemann says

    These are heaven and disappear very fast. I've made without the filling too and they are very good and good keepers as well.

    Thanks for the blog address, ally. I surely will visit. Love to see what others are making/blogging about!!