Pumpkin Cheesecake Muffins

Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!

• Preparation Time: 25 mins
• Cooking Time: 18 mins
• Total Time: 43 mins
• Calories: 407 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 1 ½ cups all-purpose flour
• ½ cup vegetable oil
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• ¼ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 1 cup pumpkin puree
• 5 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon, or to taste
• ¼ cup cold butter, cut into chunks

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.

Step 3

Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.

Step 4

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.

Step 5

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.

Step 6

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.