Pumpkin Cheesecake Muffins

by Melissa on November 9, 2009

Yikes! Has it really been over a month since my last blog entry?! This was a completely unplanned hiatus, and I want to thank you all for still reading!  I have a ton of back logged posts to share, but had to start with these pumpkin cheesecake  muffins.

I recently made these for a party at work and they were a huge hit. The pumpkin muffins are moist and flavorful and the cheesecake filling adds a fun little surprise when you take a bite. This used to be my go -to recipe for pumpkin muffins, and while delicious, the version below is even better. I highly recommend these muffins, especially this time of year when fall is in full swing!


Pumpkin Cheesecake Muffins

  • Muffins
  • 3 cups flour
  • 3 teaspoons cinnamon
  • 2 teaspoons nutmeg (omitted)
  • 1 ½ teaspoons ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups sugar
  • 2 cups pumpkin puree
  • Filling
  • 4 ounces cream cheese, softened
  • 4 ounces mascarpone cheese, softened
  • ½ cup powdered sugar
  • Topping
  • ½ cup brown sugar
  • ½ cup flour
  • 4 tablespoons cold butter, cubed
  • 1 ½ teaspoons cinnamon
  • 1/2 cup finely chopped pecans ( I used walnuts because I was out of pecans, oops!)

First, prepare the filling. Combine the cream cheese, mascarpone cheese, and powdered sugar in the bowl of an electric mixer until smooth and fluffy. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze for at least one hour.

Preheat the oven to 350°. Line muffin pans with paper liners for 24 muffins.

To make the muffin batter, combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and set aside. In the bowl of your electric mixer, combine the eggs, the oil, the sugar and the pumpkin. Beat until well combined. Add the dry ingredients and mix on low speed until just the flour is moistened.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or your fingers until crumbly.

Next, fill each muffin cup halfway with batter. Remove the cheesecake log from the freezer and slice into 24 pieces. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, covering up the cheesecake pieces. Sprinkle the streusel topping over the top of each muffin. Bake for 20-25 minutes. Cool completely on racks before serving.

I don’t normally post 2 pictures, but look how cute the middle of this muffin came out!


Source: Vintage Victuals, as adapted from  Annie’s Eats and BakeSpace.

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