Pumpkin Cheesecake Muffins | Tasty Recipes

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Pumpkin Cheesecake Muffins

"Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling."

Ingredients :

  • 1 cup pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Crumb Topping:
  • 1/2 cup white sugar
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, or to taste
  • 1/4 cup cold butter, cut into chunks
  • Cheesecake Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 2 tablespoons all-purpose flour

Instructions :

Prep : 25M Cook : 12M Ready in : 43M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
  • Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
  • Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
  • Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Notes :

  • Recipe can also be made in larger Texas-style muffin pans and the yield will be 6 muffins. Increase bake time to 25 to 30 minutes.
  • Applesauce may be substituted for all or part of the oil.

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