It’s time to cross something off your fall to-do list: make cream cheese-stuffed pumpkin muffins! Every year when the weather begins to cool down, I suddenly begin craving all of the season’s comforting flavors. I’m pretty sure I’m not alone here—a pumpkin-spice alarm goes off in all our brains. First, I prepare a batch of homemade pumpkin pie spice. And then one of the first recipes I prepare each year are these pumpkin cheesecake muffins. I originally published this recipe in 2013 and it’s been a fall favorite since!
Everything to Love About Pumpkin Cheesecake Muffins
Tastes like dessert for breakfast Crave-worthy pumpkin spice flavor Lightly sweetened cheesecake filling, similar to the filling from my pumpkin cream cheese Bundt cake Easy to transport & share Stay moist & soft for days Like pumpkin coffee cake and pumpkin swirl cheesecake in 1!!
3 Parts to Pumpkin Cream Cheese Muffins
You need 4 mixing bowls: 1 for the muffin’s dry ingredients, 1 for the muffin’s wet ingredients, 1 for the cheesecake filling, and 1 for the crumb cake topping.
Overview: How to Make Pumpkin Cream Cheese Muffins
Which part of these pumpkin cheesecake muffins will you like best? I’m not sure I can play favorites! There’s just so much to love because every layer has a different texture and taste. A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar. The cheesecake is a tangy, yet sweet ripple of creamy goodness. And the buttery slightly crunchy crumbles on top add the perfect finishing touch. Not to mention, they taste fantastic for breakfast with a cup of coffee and homemade pumpkin coffee creamer. Fall breakfast bliss!
