Pumpkin Cheesecake Streusel Muffins

15 Muffins
45 min

With a rich pumpkin batter and smooth cream cheese filling, these pumpkin cheesecake streusel muffins are a melt in your mouth taste of fall!


For more delicious and nutritious recipes visit Hammers N Hugs!

I have 3 favorite pumpkin recipes in the whole world. This is one of them.


This pumpkin cheesecake streusel muffins recipe makes approximately 15 large muffins which can be deep frozen for up to 3 months! 


This recipe will not disappoint and comes out delicious every time. 


Bon appetit!

Mix the muffin ingredients, cheesecake filling ingredients, and streusel topping ingredients separately in 3 different bowls.

Add 1 large spoonful of muffin mix to the bottom of 15 lined muffin tins.


Add a large dollop of cheesecake filling to each.

Cover with another spoonful of muffin mix.


Press the topping mixture evenly onto each muffin.

Bake 425F for 5 Mins. Turn down to 350F for another 20 mins. Allow to cool completely.

Pumpkin Cheesecake Streusel Muffins
Recipe details
  • 15  Muffins
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients
Pumpkin Muffin
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup 1% milk
  • 1 tsp vanilla
Cheesecake Filling
  • 8 oz light cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 tsp vanilla
Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup butter, softened
  • 1 tsp cinnamon
Instructions

Mix the muffin ingredients, cheesecake filling ingredients, and streusel topping ingredients separately in 3 different bowls.
Add 1 large spoonful of muffin mix to the bottom of 15 lined muffin tins.
Add a large dollop of cheesecake filling to each.
Cover with another spoonful of muffin mix.
Press the topping mixture evenly onto each muffin.
Bake 425F for 5 Mins. Turn down to 350F for another 20 mins. Allow to cool completely.
Freezing Instructions
Prepare as directed above. Can be frozen in an airtight container for up to 3 months. Thaw overnight in Fridge and reheat in microwave as desired.
Tips
  • Macros Per Muffin: 20g Net Carbs, 14g Fats, 3g Protein
Ahna Fulmer | Hammers N Hugs
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