Cheesecake Stuffed Pumpkin Muffins

4.43 from 19 votes

Cheesecake Stuffed Pumpkin Muffins

These pumpkin muffins are light, tender and moist. They are stuffed with a creamy cheesecake filling then topped with a crunchy cinnamon streusel and cream cheese glaze.

Prep Time20

Cook Time18

Total Time38

Course: Desserts

Cuisine: American

Keyword: cheesecake stuffed muffins, muffins, pumpkin muffins, pumpkin spice muffins

Servings: standard sized muffins

Author: Dahn Boquist

Ingredients

Cheesecake filling and glaze for top:

8 ounces cream cheese room temperature
1/3 cup sour cream
2/3 cup powdered sugar
1/2 teaspoon vanilla

CINNAMON STREUSEL TOPPINING

3/4 cup all-purpose flour 90 grams
1/2 cup brown sugar 100 grams
6 tablespoons butter melted
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Muffins

2-1/2 cups all-purpose flour 300 grams
2-1/2 teaspoons baking powder
1 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1 teaspoon salt
15 oz pumpkin puree* 15-ounce can
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Glaze

1/2 cup cheesecake filling reserved
1 to 2 tablespoons milk

Instructions

FOR THE CHEESECAKE FILLING (AND DRIZZLE FOR THE TOP)

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.

FOR THE 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.

FOR THE 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 1/2 to 3/4 of the way full with the batter.
Set aside 1/2 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.

MAKE THE 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

NOTES:

If you don’t have pumpkin pie spice you can substitute with the following mixture

1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves.

Make sure you use canned pumpkin puree and not canned pumpkin pie filling.
When you fold the dry ingredients into the wet pumpkin mixture, don’t over-mix the batter.
If you are using a darker muffin tin then reduce the oven temperature by 25°F.

Nutrition