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Bakery-Style Pumpkin Cheesecake Muffins with Streusel Topping

A close-up of a pumpkin cheesecake muffin with a bite taken out, showing the cheesecake swirl and crumb topping.
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Enjoy these tall, bakery-style pumpkin muffins with a creamy cheesecake swirl and a crunchy streusel topping. Perfect for a fall breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • For the Cheesecake Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, cream together 1 cup of the granulated sugar and the softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and buttermilk to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Prepare the cheesecake swirl by beating the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  8. Prepare the streusel topping by combining 1/2 cup flour, brown sugar, and cold butter in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  9. Fill each muffin liner about two-thirds full with the pumpkin batter.
  10. Dollop about 1 tablespoon of the cheesecake mixture onto the center of each muffin.
  11. Use a toothpick or skewer to gently swirl the cheesecake mixture into the pumpkin batter.
  12. Sprinkle the streusel topping generously over each muffin.
  13. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  14. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For taller domes, fill the muffin liners about three-quarters full.
  • You can freeze these muffins for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or reheat gently in the oven or microwave.
  • Ensure your cream cheese and butter are at room temperature for the cheesecake swirl and muffin batter for best results.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-cheesecake-muffins/

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