Best 2 Cheesecake Pumpkin Muffins Recipes

Indulge in the perfect harmony of rich, creamy cheesecake and the warm, autumnal flavors of pumpkin in these delectable Cheesecake Pumpkin Muffins. These muffins are a delightful treat that combines the best of both worlds, offering a delightful balance of sweet and tangy flavors. The moist pumpkin muffin batter is studded with sweet cream cheese chunks, creating a delightful texture and flavor in every bite. Each muffin is topped with a generous crumble of graham cracker streusel, adding a delightful crunch and extra sweetness. These Cheesecake Pumpkin Muffins are perfect for a cozy breakfast, a special occasion, or as a sweet treat to enjoy with your loved ones. With easy-to-follow instructions and readily available ingredients, these muffins are a must-try for pumpkin and cheesecake enthusiasts alike. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible Cheesecake Pumpkin Muffins.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use a muffin pan with liners to prevent the muffins from sticking.
Be sure to cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gently fold in the flour mixture until just combined.
Do not overmix the batter, as this will result in tough muffins.
Fill the muffin cups about 2/3 full.
Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

These Cheesecake Pumpkin Muffins are a delicious and festive treat that is perfect for fall. They are moist and fluffy, with a creamy cheesecake filling and a hint of pumpkin spice. They are sure to be a hit with your family and friends.