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Pumpkin Cheesecake Streusel Swirl Muffins

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These pumpkin cheesecake streusel swirl muffins combine moist, spiced pumpkin batter with a creamy cheesecake swirl and a buttery streusel topping. Perfect for fall breakfasts, brunches, or cozy snacks, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2/3 cup (130g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup (42g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine 1/3 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Add 3 tablespoons cold, cubed butter and use your fingers or a fork to work the butter in until the mixture forms coarse crumbs. Chill if needed.
  3. Prepare the cheesecake swirl: With a hand mixer or whisk, beat 6 ounces softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract. Beat until creamy and lump-free.
  4. Make the pumpkin batter: In a large bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. In another bowl, mix 1 cup pumpkin puree, 2/3 cup brown sugar, 2 eggs, 1/2 cup oil, 1/4 cup milk, and 1 teaspoon vanilla. Pour wet ingredients into dry and fold gently until just combined.
  5. Layer and swirl: Scoop about 2 tablespoons pumpkin batter into each muffin cup. Top with a generous teaspoon of cheesecake mixture. Add another small scoop of pumpkin batter (do not fill more than 3/4 full). Use a butter knife or toothpick to gently swirl the cheesecake and pumpkin layers together.
  6. Add streusel: Sprinkle a heaping tablespoon of streusel over each muffin.
  7. Bake for 20-24 minutes, or until a toothpick inserted in the pumpkin part comes out mostly clean (a little cheesecake on the toothpick is fine).
  8. Cool muffins in the tin for 10 minutes, then transfer to a wire rack. Let cool before peeling off liners.

Notes

For best results, use room temperature cream cheese and eggs for the cheesecake swirl. Do not overmix the pumpkin batter to keep muffins tender. Chill the streusel if your kitchen is warm for a crunchier topping. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cheesecake swirl, streusel, fall breakfast, easy pumpkin recipe, brunch, bakery style muffins, autumn, pumpkin spice, cream cheese muffins

Find it online: https://tempotaste.com/pumpkin-cheesecake-streusel-swirl-muffins-easy-fall-breakfast-recipe/