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Pumpkin Cheesecake Muffins
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Prep Time:
25 minutes
Cook Time:
18 minutes
Total Time:
43 minutes
Pumpkin spice muffins with cheesecake filling and crumb topping - a party in every bite!
Ingredients:
  • 1 cup pumpkin puree
  • 1 cup white sugar
  • 0.5 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, or to taste
  • 0.25 cup cold butter, cut into chunks
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup white sugar
  • 2 tablespoons all-purpose flour
Instructions:
  • Preheat the oven to a warm 350°F (175°C) and generously grease a muffin tin.
  • In a bowl, mix together pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs until well combined.
  • In a large bowl, mix 1 1/2 cups of flour with pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon of cinnamon. Create a well in the center, pour in the pumpkin mixture, and thoroughly combine. Spoon about 1 tablespoon of batter into each muffin cup.
  • Combine 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon in a bowl. Use 2 knives or a pastry blender to cut in cold butter until mixture looks like small peas.
  • In a bowl, use an electric mixer to blend cream cheese, 1/4 cup sugar, and 2 tablespoons flour until creamy. Spoon 1 tablespoon of cheesecake filling into each muffin cup, filling them 3/4 of the way. Sprinkle crumb mixture on top before baking.
  • Bake in the oven until the tops bounce back when lightly touched, for about 18 to 20 minutes.

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