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Pumpkin Cheesecake Streusel Muffin Recipe

Pumpkin Cheesecake Streusel Muffins

Ahna @ Hammers N Hugs
With a rich pumpkin batter and smooth cream cheese filling, these pumpkin cheesecake streusel muffins are a melt in your mouth taste of fall!
Total Time 45 mins
Course Dessert, Snack
Servings 15 Muffins
Calories 211 kcal

Ingredients
  

Pumpkin Muffin

  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup 1% milk
  • 1 tsp vanilla

Cheesecake Filling

  • 8 oz light cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 tsp vanilla

Streusel Topping

  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup butter, softened
  • 1 tsp cinnamon

Instructions
 

  • Mix the muffin ingredients, cheesecake filling ingredients, and streusel topping ingredients separately in 3 different bowls.
  • Add 1 large spoonful of muffin mix to the bottom of 15 lined muffin tins.
  • Add a large dollop of cheesecake filling to each.
  • Cover with another spoonful of muffin mix.
  • Press the topping mixture evenly onto each muffin.
  • Bake 425F for 5 Mins. Turn down to 350F for another 20 mins. Allow to cool completely.

Freezing Instructions

  • Prepare as directed above. Can be frozen in an airtight container for up to 3 months. Thaw overnight in Fridge and reheat in microwave as desired.

Notes

Macros Per Muffin: 20g Net Carbs, 14g Fats, 3g Protein
Keyword muffins, Pumpkin, pumpkin dessert, pumpkin muffin, thanksgiving