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Pumpkin Cheesecake Muffins

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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)~

 

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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

 

Pumpkin Cheesecake Muffins
 
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Author:
Serves: 6
Ingredients
  • dry ingredients:
  • 1½ cups flour
  • ½ tsp each baking soda, salt, nutmeg, cinnamon
  • ½ tbs pumpkin pie spice
  • wet ingredients:
  • 2 large eggs
  • 1 cup sugar
  • ½ of a 15 oz can (about 1 cup) pumpkin puree
  • ½ cup plus 2 tbs vegetable oil
  • streusel crumbs:
  • ½ cup sugar
  • 5 tbs flour
  • 1-2 tsp cinnamon
  • ¼ cup cold butter cut into chunks
  • cheesecake filling:
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 2 tbs flour
Instructions
  1. Beat together the cheesecake filling ingredients; chill.
  2. Mix together all ingredients of crumb mixture except butter. Cut in butter until fine crumbs are formed. Set aside.
  3. 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.
  4. 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.
  5. 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).
  6. Remove from oven and cool on racks.

 

 

Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins
 
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Comments

  3. 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!!