Description
Tender pumpkin muffins with a creamy cheesecake center and crumbly cinnamon streusel top—perfect for autumn mornings. A comforting blend of spices, tangy cream cheese, and buttery crunch.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1 cup canned pumpkin puree
3/4 cup milk
1/2 cup sugar
2 tbsp melted butter
1 egg
1 cup cream cheese, softened
1/4 cup sugar
1 egg (cheesecake filling)
1/2 cup flour
1/3 cup butter, softened
1/4 cup brown sugar
1 tsp cinnamon (streusel topping)
Instructions
Preheat oven to 350°F (180°C). Grease 12 muffin cups.
Whisk flour, baking powder, spices, and salt in a bowl.
Mix pumpkin, milk, 1/2 cup sugar, melted butter, and egg until smooth.
Combine wet and dry ingredients. Fold gently.
Divide batter into muffin cups. Spoon 1 tbsp cheesecake mix (creamed cream cheese, sugar, and egg) into each.
Mix streusel: combine flour, butter, brown sugar, and cinnamon. Top muffins.
Bake 25-30 minutes until golden and a toothpick inserted comes clean.
Notes
Cheesecake filling must be spooned after batter is poured, not mixed in.
Streusel can be prepared ahead.
Store in an airtight container; best within 2 days.
Add maple syrup drizzle for extra moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg