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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

These are the BEST muffins I have ever tasted!! The combination of the cinnamon streusel topping, moist pumpkin cake, and creamy cheesecake center is divine!

This is a simple recipe to make, but the filling does require you to think a little ahead of time. You mix it up, pipe it from a plastic ziplock bag onto a cookie sheet, then freeze for a few hours or overnight. I usually double this recipe (for large groups or freezing) and can fit 48 dollops of filling onto one cookie sheet.

These freeze very well. Just warm one in the microwave for 30 seconds and you have a delicious breakfast! This recipe is from

8 oz. cream cheese
1 cup powdered sugar

3 cups all-purpose flour
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground cloves
1½ T. pumpkin pie spice
1 t. salt
1 t. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

½ cup sugar
5 T. flour
1½ t. ground cinnamon
4 T. cold unsalted butter
For the filling, combine the softened cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Spoon mixture into a ziplock bag, snip off a corner, and pipe 24 dollops of filling onto a parchment, foil, or wax paper lined cookie sheet. Freeze for a few hours, or overnight.

In a medium bowl, combine dry ingredients and whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cut butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

To assemble the muffins, fill each paper liner with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a frozen dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffins.

Bake at 350 degrees for 20-25 minutes. Transfer to a wire rack and let cool a bit before serving. Makes 24 muffins.