Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are a delightful treat that combines the warm flavors of pumpkin and spices with a creamy, cheesecake-like filling. Perfect for breakfast, brunch, or as a cozy dessert, these muffins are easy to make and sure to impress. Each bite offers a rich taste of fall, making them ideal for gatherings or simply enjoying at home.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pumpkin spice and cream cheese creates a rich, comforting flavor profile.
• Easy to Prepare: With simple steps and common ingredients, these muffins can be whipped up quickly.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual family breakfast, these muffins fit right in.
• Moist and Creamy Texture: The combination of pumpkin puree and cream cheese ensures a moist muffin with a smooth filling.
• Versatile Serving Options: Enjoy them warm, at room temperature, or even reheated for a cozy snack.

Tools and Preparation

To make these Pumpkin Cheesecake Muffins, having the right tools will make your baking experience smoother. Here’s what you’ll need:

Essential Tools and Equipment

• Muffin tins
• Mixing bowls
• Whisk or handheld mixer
• Food processor (optional)
• Cookie scoop

Importance of Each Tool

• Muffin tins: Essential for shaping your muffins perfectly during baking.
• Mixing bowls: Necessary for combining wet and dry ingredients efficiently.
• Whisk or handheld mixer: Helps achieve a smooth cream cheese filling without lumps.
• Food processor: Makes quick work of chopping nuts and mixing crumb toppings.

Ingredients

For the Cream Cheese Filling

• 12 ounces full-fat block cream cheese, (softened at room temperature)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For the Streusel Crumb Topping

• 2/3 cup raw pecan halves
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 6 tablespoons cold butter, (cubed)

For the Muffin Batter

• 3 eggs
• 2 cups granulated sugar
• 1 15 oz. can Libby’s pure pumpkin puree, (heaping 1 ¾ cup)
• 1/2 cup vegetable oil
• 2 1/2 cups all-purpose flour
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 3/4 tsp EACH salt, ground cinnamon, ground cloves, ground nutmeg
• 1/2 teaspoon ground ginger

For Topping

• Coarse raw turbinado cane sugar
• Ground cinnamon

How to Make Pumpkin Cheesecake Muffins

Step 1: Make the Cream Cheese Filling

Add the cream cheese, powdered sugar, and vanilla to a medium bowl. Whisk by hand or with a handheld mixer until smooth. Freeze while you prep the rest of the recipe. The cream cheese should be slightly stiff but pliable when ready to use.

Step 2: Prepare the Streusel Crumb Topping

Add the pecans to your food processor and pulse three times. Include the flour, sugars, and cinnamon; pulse until combined. Sprinkle cold butter over the mixture and pulse until it resembles small pebbles. Set aside in the freezer.

Step 3: Preheat the Oven

Preheat your oven to 350 degrees F. Line two muffin tins with 22 liners and lightly spray with nonstick cooking spray.

Step 4: Mix Wet Ingredients

In a large bowl, whisk together the eggs gently. Mix in the granulated sugar, pumpkin puree, and vegetable oil until well combined.

Step 5: Combine Dry Ingredients

In another large bowl, mix together the flour, baking powder, baking soda, salt, and spices until fully combined.

Step 6: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep your muffins light.

Step 7: Assemble Muffins

Spoon about 1½ tablespoons of pumpkin batter into each liner to cover the bottom. Add one rounded tablespoon of cream cheese filling on top. Cover with remaining batter evenly across all cups and sprinkle crumb topping generously over each muffin.

Step 8: Bake Your Muffins

Bake at 350 degrees F for 20-22 minutes or until a toothpick inserted into the top comes out clean. Baking time may vary based on how chilled your filling is before baking.

Step 9: Cool Down Before Serving

Allow muffins to cool for about five minutes before transferring them to a wire rack. Optionally sprinkle with ground cinnamon and raw cane sugar before serving warm or at room temperature. Enjoy!

How to Serve Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are a delightful treat that can be enjoyed in various ways. Here are some serving suggestions to enhance your muffin experience.

With a Drizzle of Honey

• A light drizzle of honey adds natural sweetness and pairs well with the pumpkin flavor.

Cream Cheese Frosting

• Top your muffins with a thin layer of cream cheese frosting for an extra indulgent touch.

Dusting of Powdered Sugar

• Lightly dust your muffins with powdered sugar for a beautiful presentation and added sweetness.

Fresh Fruit Garnish

• Serve alongside fresh fruit like sliced apples or berries for a refreshing contrast.

Coffee or Tea Pairing

• Enjoy your muffins with a warm cup of coffee or tea for a cozy breakfast or snack.

How to Perfect Pumpkin Cheesecake Muffins

To achieve the best results with your Pumpkin Cheesecake Muffins, keep these tips in mind.

• Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for easier mixing and smoother filling.
• Don’t Overmix the Batter: Mix until just combined to keep your muffins light and fluffy. Overmixing can lead to dense muffins.
• Chill the Cream Cheese Filling: Freezing the filling before baking helps maintain its texture and prevents it from bubbling over.
• Check Baking Time: Every oven is different; start checking for doneness a minute or two early to prevent over-baking.
• Let Muffins Cool: Allowing the muffins to cool on a wire rack helps them set properly and enhances their flavor.

Best Side Dishes for Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins pair beautifully with several side dishes that complement their rich flavors. Consider serving them alongside these options:

1. Greek Yogurt
   A dollop of Greek yogurt adds creaminess and balances the sweetness of the muffins.
2. Maple Syrup Oatmeal
   A bowl of oatmeal sweetened with maple syrup provides a hearty side that feels wholesome.
3. Cinnamon-Spiced Apples
   Sautéed apples with cinnamon offer a warm, flavorful accompaniment that enhances the pumpkin flavor.
4. Nutty Granola
   Serve crunchy granola on the side for added texture and a nutty contrast to the soft muffins.
5. Fresh Salad
   A light mixed green salad dressed in lemon vinaigrette provides freshness that cuts through the richness of the muffins.
6. Hot Chocolate
   Pairing with hot chocolate creates a comforting sweet treat perfect for chilly days.

Common Mistakes to Avoid

Baking Pumpkin Cheesecake Muffins can be simple, but a few common mistakes can ruin the experience. Here’s how to avoid them:

• Skipping the cream cheese softening: Always ensure your cream cheese is at room temperature. If it’s too cold, it won’t blend smoothly with the other ingredients, leading to lumps in your filling.
• Overmixing the batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins instead of light and fluffy ones.
• Not chilling the cream cheese filling: Chilling is essential for keeping the filling firm during baking. If you skip this step, it may bubble up and overflow while baking.
• Not measuring flour accurately: Use a kitchen scale or spoon and level method to measure flour. Too much flour can make muffins dense instead of moist.
• Ignoring baking time: Keep an eye on your muffins as they bake. Ovens vary; check for doneness with a toothpick at around 20 minutes to avoid overbaking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

Freezing Pumpkin Cheesecake Muffins

• You can freeze these muffins for up to 3 months.
• Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.

Reheating Pumpkin Cheesecake Muffins

• Oven: Preheat to 350°F (175°C) and heat muffins for about 10-15 minutes.
• Microwave: Heat one muffin at a time for about 20-30 seconds or until warm.
• Stovetop: Place muffins in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Pumpkin Cheesecake Muffins:

How do I make vegan Pumpkin Cheesecake Muffins?

To make vegan versions, substitute eggs with flax eggs or applesauce, and use plant-based cream cheese alternatives.

Can I use different nuts in my Pumpkin Cheesecake Muffins?

Absolutely! Feel free to substitute pecans with walnuts or almonds based on your preference.

What should I serve with Pumpkin Cheesecake Muffins?

These muffins pair wonderfully with coffee, tea, or even a dollop of whipped coconut cream for added indulgence.

Are these Pumpkin Cheesecake Muffins gluten-free?

You can make them gluten-free by using a gluten-free all-purpose flour blend instead of regular flour.

How long do these muffins last?

Pumpkin Cheesecake Muffins can last up to 5 days in the fridge or up to 3 months if frozen properly.

Final Thoughts

These Pumpkin Cheesecake Muffins are not only delicious but also versatile enough for breakfast or dessert. Their creamy filling and spiced pumpkin flavor make them irresistible! Customize them by adding chocolate chips or swapping out spices according to your taste. Don’t hesitate—try this recipe today!