Pumpkin Cheesecake Muffins

Judith Hannemann


Wonderful cake-like muffins that are good keepers. Cheesecake filling may be omitted, if you have dairy issues and they are still delicious. This recipe make 12 large "Texas Style" muffins or 24 regular sized muffins. These are a bit involved to make, but very worth the effort. I use an old-fashioned ice cream scoop to put the batter into the muffin cups as it's quick and easy and is less mess.


★★★★★ 1 vote



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  • 3 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
    pumpkin pie spices
  • 4 large
  • 1
    15 oz can solid pack pumpkin
  • 2 c
  • 1 1/4 c
  • 1 c
  • 2/3 c
  • 2 tsp
  • 1/2 c
    butter, cut into chunks
  • 2
    8 oz pkgs cream cheese, softened
  • 1/2 c
  • 1/4 c

How to Make Pumpkin Cheesecake Muffins


  1. Beat together the cream cheese, 1/2 cup sugar and 1/4 cup flour. Set aside.
  2. Mix together the 1 cup sugar, 2/3 cup flour & 2 tsp. cinnamon. Cut in the 1/2 cup butter until mixture forms crumbs. Set aside.
  3. Preheat oven to 350 degrees. Mix the 3 cups flour, baking soda, spices in a large bowl. In a separate bowl, mix the oil, eggs, 2 cups sugar and the can of pumpkin. Mix well. Add the wet ingredients to the flour/spice mixture and combine well, but do not overmix.
  4. Line or grease muffin tins. Place a scant 2 tbs of batter into each muffin cup. Add about 2 tsp of cheesecake filling to each muffin cup. Top with remaining batter (see above photo for how much each cup should be filled) and sprinkle top of each muffin with streusel crumb mixture.
  5. Bake at 350 degrees 20-25 min for regular sized muffins. Bake 35-40 min for Texas sized muffins (check for doneness at minimum time). Remove from pans & cool on rack.

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