Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins were the very first things I made with my homemade pumpkin puree. It completely sold me on using homemade pumpkin puree for every pumpkin recipe I ever make from here on out.

They were beyond scrumptious and everyone raved about them, one of the neighbors even suggested alternating who makes them every week so we can always have them. I considered it for a moment but then I thought better of it, these deserve to be made every so often and savored.

Start off by combining 1 1/2 cups all-purpose flour, 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cloves, 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice, 1/2 tsp. salt and 1/2 tsp. baking soda

Whisk it up!

In a large bowl crack open two large eggs

Whisk it up and add one cup of sugar!

Whisk it up and add 1 cup of fresh pumpkin puree

Mix the pumpkin in

 Then add 1/2 cup and 2 tablespoons vegetable oil

Whisk it up and then add 1 tsp of vanilla

Whisk it again and then add your dry ingredients to your wet ingredients

Whisk it up and set aside!

Now it’s time for the filling! Put your 8oz cream cheese package into a medium sized bowl

Add the 1 cup confectioner’s sugar,  1 tbls flour and 1 egg

Beat until creamy

Line your muffin pan with cupcake liners and fill the cup with the muffin mixture until they are approximately 2/3 filled

Then add a heaping teaspoon of the filling!

Let those sit while you quickly make the topping! In a small bowl combine 1/4 cup sugar, 2 1/2 tbls flour, 3/4 tsp ground cinnamon and 2 tbsp cold cut butter.

Use a pastry cutter to blend

When it’s done it will look like this

Spread the topping among your muffins

Then pop in the oven for 15 minutes at 350 degrees. When they’re done you’ll have appx 18 amazingly delicious Pumpkin Cheesecake Muffins.

They are delicious served fresh out of the oven or served cold. Store in an air tight container in the refrigerator!

Pumpkin Cheesecake Muffins


8 oz. cream cheese, softened
1 large egg
1 tbls flour
1 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup + 2 tbls vegetable oil
1 tbs Vanilla
1/4 cup sugar
2 1/2 tbsp. flour
3/4 tsp. ground cinnamon
2tbsp. cold butter, cut into pieces


  1. Preheat your oven to 350˚ F. In a medium sized bowl combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Whisk to combine
  2. In a separate bowl combine eggs, sugar, pumpkin puree, oil and vanilla. Whisk together.
  3. Add the dry ingredients to the pumpkin mixture and set aside.
  4. For the filling combine the cream cheese, egg, flour and confectioner's sugar in a medium bowl and blend until smooth.
  5. Line your muffin pans with cupcake lines and add the Muffin mixture until it's about 2/3s full. Add a tablespoon of cheesecake filling to the muffins.
  6. For the topping, whisk together sugar, flour and cinnamon in a small bowl. Add the butter pieces and combine using a pastry blender.
  7. Sprinkle the topping onto the muffins.
  8. Bake for 14 minutes at 350 degrees.
  9. Serve warm or cold, both are delicious, do not eat every single one by yourself. ;)

Original Recipe adapted from Sugar Cooking who adapted it from Annie’s Eats
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  1. Melissa Fox says

    I had to cook mine at least 30 minutes… I used an average size muffin pan. They did turn out pretty good but I think I needed to make the cream cheese part thicker … I will probably try to make them again.


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