Description
These decadent, moist pumpkin cheesecake muffins feature a spiced pumpkin base layered with a rich, tangy cream cheese filling and finished with a crunchy cinnamon crumb topping. Developed to combine the comforting warmth of autumn spices with the luxurious texture of cheesecake, these muffins are perfect for a portable breakfast. By utilizing a high-heat start, they achieve a professional bakery-style dome that is sure to impress family and friends alike.
Ingredients
1 3/4 cups all-purpose flour
1 cup pure pumpkin puree
6 ounces full-fat cream cheese, softened
2/3 cup brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat oven to 425 degrees Fahrenheit and grease a 12-count muffin pan.
In a small bowl, combine brown sugar, cinnamon, melted butter, and a small portion of flour to form the crumb topping.
In a medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.
In a separate large bowl, beat pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth.
Combine the dry ingredients into the wet mixture until just moistened.
In a small bowl, beat cream cheese until smooth for the filling.
Spoon a small amount of batter into each muffin cup, add a dollop of cream cheese, and cover with remaining batter.
Top each muffin with the crumb mixture.
Bake at 425 degrees for 5 minutes, then reduce heat to 350 degrees and bake for another 17 minutes until set.
Notes
Ensure cream cheese is at room temperature to achieve a smooth filling. Using the high-heat method at the start is crucial for the perfect muffin rise. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg