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Cheesecake stuffed pumpkin muffins bring it all together; soft, spiced crumb, a tangy cream cheese center, and a buttery streusel topping. A drizzle of cream cheese icing doubles the flavor and gives them a bakery-style finish.
For another muffin recipe you’ll want on repeat, check out my Chocolate Chip Muffins.
Here’s Why This Recipe Works
Cheesecake center: A spoonful of cheesecake-like filling bakes into the middle, adding tangy flavor and extra moisture. If you love the cream cheese filling here, you’ll flip for my Pumpkin Spice Cheesecake.
Double-duty filling: The same mixture thins into a glaze for the drizzle. No extra bowls.
Bakery-style lift: Starting with high heat gives tall, golden domes that look as good as they taste.
Crunchy streusel: Melted butter binds the cinnamon topping so it bakes up crisp and crumbly, not dry.
Want more pumpkin baking? My Chocolate Swirled Pumpkin Bread has the same cozy flavors in a marbled loaf.
Recipe Tips
Soften the cream cheese: Cold cream cheese won’t blend smoothly and can leave lumps in the filling.
Fold gently: Stop mixing as soon as the flour disappears; overmixing makes tough muffins.
Fill generously: Batter should come nearly level with the muffin tin for tall, domed tops.
Check streusel texture: It should clump like wet sand. Too dry and the topping will fall apart.
Cool before glazing: Let muffins rest 10–15 minutes so the drizzle sets instead of melting off.
Cream Cheese Filled Pumpkin Muffins
Cheesecake stuffed pumpkin muffins have everything you want in a fall bake; soft pumpkin crumb, a creamy cheesecake center, and a crisp streusel topping. These are homemade, bakery style muffins. Enjoy them fresh, or refrigerate for a grab-and-go treat. If you’re craving more pumpkin, don’t miss my Pumpkin Chocolate Chip Muffins.
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Cheesecake Stuffed Pumpkin Muffins
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Ingredients
Cheesecake filling and glaze for top:
- 8 ounces cream cheese, room temperature
- ⅓ cup sour cream
- ⅔ cup powdered sugar
- ½ teaspoon vanilla extract
Streusel Topping
- ¾ cup all-purpose flour, 90 grams
- ½ cup brown sugar, 100 grams
- 6 tablespoons butter, melted
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
Muffins
- 2 ½ cups all-purpose flour, 300 grams
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice*
- 1 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup vegetable oil
- 3 large large eggs
- 1 teaspoon vanilla extract
Glaze
- ½ cup reserved cheesecake filling, from above
- 1 to 2 tablespoons milk
Instructions
Cheesecake Filling
- Beat the cream cheese with a mixer until smooth. Add the sour cream powdered sugar and vanilla. Beat until well combined. Cover and refrigerate until you finish mixing the muffins.
Streusel Topping
- Place all the streusel topping ingredients in a bowl and stir together with a fork until it has the consistency of wet sand. Set aside for later.
Muffins
- Pre-heat the oven to 424°F (you will reduce the temp. after the first 5 minutes)
- Grease a standard-sized muffin tray. This recipe makes 16 muffins so grease 4 muffin cups in a second tray.
- Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk or sift together. Set aside while you mix the wet ingredients.
- Place the pumpkin, sugar, brown sugar, oil, eggs and vanilla extract in a large bowl and stir with a whisk until smooth.
- Fold the flour mixture into the pumpkin mixture until just barely combined (it’s ok if there are still lumps: if you mix until it is super smooth the muffins will not be as tender).
- Fill the muffin cups about ½ to ¾ of the way full with the batter.
- Set aside ½ cup of cheesecake filling for later. Scoop about a tablespoon of the filling into the center of each muffin then top off with more batter. The muffin cups should be filled almost to the top.
- Sprinkle the cinnamon streusel topping evenly over each muffin.
- Bake for 5 minutes at 425°F then reduce the heat to 350°F and bake for another 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Let the muffins cool down for 10 to 15 minutes before removing them from the muffin tin.
Glaze
- Stir the milk into the reserved cheesecake mixture until smooth. Adjust the amount of milk to get a consistency that will drizzle easily.
- Place the glaze in a bag, snip a hole in the corner of the bag and drizzle the glaze over the muffins.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I just got down making these and they are about ready to come out of the oven! The smell in the house is so “Fall” and I’m happy for that! I thought it was going to be a hard recipe but it came together so easily and quickly! Can’t wait to try one but had a lick of the batter and I just “know” these are a winner and a keeper, thanks so much!
Thanks for the comment Linda. I can’t resist tasting the batter either 😉
Do you serve these chilled?
You can but they taste much better if you eat them at room temperature.
I went grocery shopping recently for holiday treats, found I had extra flour and pumpkin and found this recipe on Pinterest. I wanted to make something similar to this but the streusel here looked so good it got me. I used cupcake sized tins and ended with 24 perfectly. I haven’t put the icing on yet, waiting for the AM on that one but they look just like the pictures and holds well with the topping. I can’t wait to eat thee (: Thank you!
I’m so glad they turned out, thanks for your comment. Enjoy the muffins.
You have just combined 2 of my top favourite things in one. These muffins look beyond delicious and too good to miss in life!
Thanks Angie, I agree with you, it is too good to miss out on. 🙂