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To make these tasty muffins, you'll need some simple ingredients. Here's what to gather: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 tablespoon pumpkin pie spice - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup vegetable oil - 1 cup cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon vanilla extract - ½ cup rolled oats - ⅓ cup chopped pecans (or walnuts) - 2 tablespoons unsalted butter, melted These ingredients create a moist muffin with a creamy cheesecake layer and a crunchy streusel topping. You can easily swap out some ingredients for different flavors or dietary needs. Here are a few ideas: - Use almond flour instead of all-purpose flour for a gluten-free option. - Swap vegetable oil with melted coconut oil for a unique taste. - If you want a nut-free muffin, leave out the pecans or walnuts. - For a dairy-free version, use vegan cream cheese and plant-based milk. Feel free to get creative with these swaps while keeping the core flavors intact. Using fresh ingredients makes a big difference in taste. Fresh pumpkin puree gives the muffins a rich, natural flavor. Old spices lose their potency, so always check the dates. Fresh eggs provide better rise and texture. When you choose fresh ingredients, your muffins will taste better. They will be more enjoyable for you and your guests. Freshness brings out the true flavors in your Pumpkin Cheesecake Streusel Muffins. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your muffin tin. Line it with paper liners or grease it lightly with cooking spray or butter. This will help your muffins come out easily and keep them from sticking. In a large bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk these until there are no lumps. In another bowl, blend the wet ingredients. Add 1 cup of pumpkin puree, ¾ cup of granulated sugar, ½ cup of brown sugar, 2 large eggs, and ½ cup of vegetable oil. Mix until smooth and creamy. For the cheesecake filling, beat 1 cup of softened cream cheese in a medium bowl. Add ¼ cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until smooth. Set this aside. Now for the streusel topping, combine ½ cup of rolled oats, ⅓ cup of chopped pecans (or walnuts), and 2 tablespoons of melted butter in a small bowl. Stir until it becomes crumbly. To assemble the muffins, spoon about 1 tablespoon of muffin batter into each cup. Then add 1 teaspoon of the cream cheese filling on top. Cover this with another tablespoon of muffin batter, sealing the cream cheese inside. Finish by sprinkling the streusel topping on each muffin. Bake the muffins in the preheated oven for 20-25 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready! After baking, let them cool for 5 minutes in the tin, then move them to a wire rack to cool completely. To get that soft muffin texture, blend the dry and wet ingredients gently. Overmixing makes muffins tough. Aim for a few lumps in your batter. Use room-temperature ingredients for a smoother mix. This helps the muffins rise and fluff up nicely. One common mistake is skipping the preheating step. Always preheat your oven to 350°F. Also, avoid using cold ingredients; they should be at room temperature. Lastly, don’t forget to check the muffins with a toothpick. If it comes out clean, they’re ready! Feel free to mix things up! Add chocolate chips for sweetness or swap pecans for walnuts. You can also try adding cranberries or raisins for a fruity twist. For more spice, add a pinch of nutmeg or cinnamon to the batter. Let your creativity flow! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This will enhance the aroma and taste of your muffins. Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean. If it has wet batter on it, bake for a few more minutes. Variations on Nuts: Feel free to swap pecans for walnuts or even use chocolate chips for a sweeter twist on your streusel topping. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat in the oven for a warm treat! {{image_4}} To make gluten-free pumpkin cheesecake muffins, swap the all-purpose flour. Use a gluten-free blend instead. Look for one that has a good texture for baking. This will help you keep the muffins soft and fluffy. You may also add a bit of xanthan gum for better structure. This simple swap lets everyone enjoy these tasty muffins. If you want vegan muffins, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use plant-based cream cheese instead of regular cream cheese. For the sugars, check that they are vegan-friendly. You can also swap vegetable oil for coconut oil for a nice flavor twist. Feel free to get creative! Add chopped nuts like pecans or walnuts for crunch. You can also mix in chocolate chips for a sweet surprise. Try adding spices like nutmeg or ginger for extra warmth. These fun add-ins change the flavor and make your muffins even more special. Enjoy experimenting with seasonal ingredients! To keep your pumpkin cheesecake streusel muffins fresh, store them in an airtight container. Make sure to let the muffins cool completely before sealing them. You can keep the muffins at room temperature for up to three days. If you live in a warm area, it’s best to refrigerate them to avoid spoilage. Just remember to wrap them well to prevent them from drying out. If you want to save some muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to enjoy one, simply thaw it in the fridge overnight or at room temperature for a few hours. You can also warm them in the oven for a few minutes for that fresh-baked taste. The shelf life of these muffins is about three days at room temperature and about a week in the fridge. If you freeze them, they can last for three months. Always check for any signs of spoilage, like mold or an off smell. You want to enjoy these treats when they are at their best! Yes, you can use fresh pumpkin. Start with a small pumpkin. Roast and scoop the flesh. Blend it until smooth. This will give your muffins a fresh taste. Just make sure to measure out one cup for the recipe. To reheat muffins, wrap them in a damp paper towel. Microwave for about 15 to 20 seconds. This keeps them moist. You can also use an oven. Preheat it to 350°F (175°C) and warm them for about 10 minutes. Yes, you can prepare the cheesecake filling ahead. Store it in an airtight container in the fridge. This can save time on baking day. Just remember to let it sit at room temperature for a few minutes before filling the muffins. Check the muffins by inserting a toothpick into the center. If it comes out clean, they are done. The tops should be golden brown. You can also gently press the top; it should spring back. Now you can bake delicious Pumpkin Cheesecake Streusel Muffins with ease. We covered essential ingredients, step-by-step instructions, and helpful tips. Remember to use fresh ingredients for the best taste. You can also make gluten-free or vegan versions. Store leftovers properly to keep them fresh. Enjoy your baking, and share these muffins with friends! Happy baking!

Pumpkin Cheesecake Streusel Muffins

Delicious muffins with a creamy cheesecake filling and a crunchy streusel topping, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 cup cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup rolled oats
  • 0.33 cup chopped pecans (or walnuts)
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups with cooking spray or butter to prevent sticking.
  • Mix the Dry Ingredients: In a large mixing bowl, whisk together both the all-purpose flour and whole wheat flour, ensuring no lumps remain. Add in the pumpkin pie spice, baking powder, baking soda, and salt. Mix well until all the dry ingredients are evenly combined.
  • Combine the Wet Ingredients: In a separate bowl, blend together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Use a whisk or electric mixer to achieve a smooth and creamy consistency, ensuring the sugars are thoroughly dissolved.
  • Combine Mixtures: Gradually introduce the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold the two mixtures together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese using an electric mixer, adding the powdered sugar and vanilla extract. Continue mixing until the cream cheese is smooth and free of lumps. Set this cheesecake filling aside.
  • Prepare Streusel Topping: In a small bowl, combine the rolled oats, chopped pecans (or walnuts), and melted butter. Stir until the mixture becomes crumbly and well blended.
  • Fill Muffin Tin: Spoon approximately 1 tablespoon of the muffin batter into the bottom of each muffin cup. Follow this by adding about 1 teaspoon of the cream cheese mixture on top of the batter. Cover with another tablespoon of muffin batter, ensuring the cream cheese is sealed within. Finally, sprinkle a generous amount of the streusel topping over each muffin.
  • Bake the Muffins: Carefully place the muffin tin into the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, signaling they are done.
  • Cool the Muffins: Once baked, allow the muffins to cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely, ensuring they retain their fluffy texture.

Notes

Present these scrumptious muffins on a rustic wooden board, warming them slightly before serving. Drizzle with a touch of honey or maple syrup for added sweetness, and garnish each muffin with a sprig of fresh mint for a pop of color and freshness.
Keyword cheesecake, dessert, fall, muffins, pumpkin