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Perfect Pumpkin Cheesecake Muffins: Easy Cinnamon Crumble Recipe

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These Perfect Pumpkin Cheesecake Muffins are tender, moist pumpkin muffins with a creamy cheesecake center and a crunchy cinnamon crumble topping. They come together in about 35 minutes with simple ingredients and are perfect for fall gatherings, brunch, or a cozy weekend breakfast.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ⅓ cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for crumble)
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (50g) granulated sugar (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • Pinch of salt (for crumble)
  • ¼ cup (56g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cinnamon crumble topping: In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and work into dry ingredients with fingertips or pastry cutter until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing the rest.
  3. Make the cheesecake filling: In a small bowl, beat 8 oz softened cream cheese with ¼ cup sugar until smooth. Add 1 egg yolk and ½ teaspoon vanilla, beat until fully combined. Set aside.
  4. Combine dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 cup sugar, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  5. Mix wet ingredients: In a separate large bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup oil, ⅓ cup buttermilk, and 1 teaspoon vanilla until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Assemble muffins: Scoop about 1 tablespoon of batter into each liner. Drop a generous teaspoon of cheesecake filling in the center. Top with remaining batter, dividing evenly (liners should be about ¾ full). Sprinkle chilled crumble topping generously over each muffin, pressing gently.
  8. Bake at 350°F (175°C) for 18-22 minutes, until a toothpick inserted into the muffin part (not the cheesecake center) comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Room temperature ingredients blend more smoothly. Watch baking time closely; if tops brown too quickly, tent with foil. Let muffins cool in pan for 5 minutes before transferring to a wire rack. For a swirl effect, gently swirl cheesecake filling into batter with a toothpick before adding crumble.

Nutrition

Keywords: pumpkin muffins, cheesecake muffins, cinnamon crumble, fall baking, pumpkin cheesecake, easy muffin recipe

Find it online: https://bakebeam.com/perfect-pumpkin-cheesecake-muffins-easy-cinnamon-crumble-recipe/