Pumpkin Cheesecake Muffins Recipe – A Delicious Fall Treat

Fall is in the air, and there’s no better way to welcome the season than with the comforting flavors of pumpkin and warm spices. These pumpkin cheesecake muffins are a delightful twist on classic pumpkin treats, combining a creamy cheesecake filling with a moist, spiced pumpkin muffin. They’re perfect for a cozy afternoon snack, a coffee pairing, or even a light dessert. Let’s get baking!

Ingredients:

For the Muffins:

• 1 ¾ cups organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon organic ground cinnamon
• ½ teaspoon organic ground nutmeg
• ½ teaspoon organic ground ginger
• 1 cup organic pumpkin puree (not pumpkin pie filling)
• ½ cup extra virgin olive oil
• 1 cup sugar
• 2 large organic pasture-raised eggs
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz organic cream cheese, softened
• ¼ cup sugar
• 1 large organic pasture-raised egg
• ½ teaspoon vanilla extract

For the Streusel Topping:

• ½ cup organic all-purpose flour
• ⅓ cup brown sugar
• ¼ cup cold grass-fed butter, cubed
• ½ teaspoon organic ground cinnamon

Instructions:

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• Prepare the cheesecake filling: In a small bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
• Make the muffin batter: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, mix the pumpkin puree, oil, sugar, eggs, and vanilla until well blended. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Create the streusel topping: Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs.
• Assemble the muffins: Fill each muffin cup halfway with the pumpkin batter. Add a tablespoon of the cheesecake filling to the center, then top with more pumpkin batter, filling each cup about ¾ full. Sprinkle the streusel topping over each muffin.
• Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack.

Enjoy!

These pumpkin cheesecake muffins are sure to be a hit. The creamy cheesecake center adds an extra touch of decadence, while the streusel topping provides a sweet crunch. Perfect for sharing with friends, neighbors, or family, they bring a little extra joy to any fall day.