Best 2 Cheesecake Pumpkin Muffins Recipes

Cheesecake pumpkin muffins are a delicious and festive treat perfect for any occasion. With a rich cheesecake filling swirled into a moist pumpkin muffin batter, these muffins are sure to be a hit with everyone. They are easy to make and can be customized with a variety of toppings, such as whipped cream, caramel sauce, or fresh berries. Whether you are looking for a sweet breakfast treat or a decadent dessert, cheesecake pumpkin muffins are sure to satisfy your cravings.

Let's cook with our recipes!

CHEESECAKE PUMPKIN MUFFINS

Cheesecake Pumpkin Muffins image

My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. -Lisa Powelson, Scott City, Kansas

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour
PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

Steps:

Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHEESECAKE MUFFINS

Pumpkin Cheesecake Muffins image

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

Provided by ARTEMIS2854

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 43m

Yield 12

Number Of Ingredients 18

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 47.2 g, Cholesterol 61.7 mg, Fat 22.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 293.3 mg, Sugar 30 g

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher the ingredients, the better the muffins will taste. If possible, use organic or locally-sourced ingredients.
Don't Overmix: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Fill the Muffin Cups Properly: Fill the muffin cups about 2/3 full. If you overfill them, the muffins will rise too much and may spill over.
Bake at the Right Temperature: The muffins should be baked at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

These cheesecake pumpkin muffins are a delicious and easy-to-make treat that is perfect for fall. They are moist and flavorful, with a creamy cheesecake filling and a crunchy streusel topping. Whether you are serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit.

Note: For the best results, be sure to use fresh ingredients and follow the recipe instructions carefully.