Name: Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 12 ounces full-fat block cream cheese, softened at room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2/3 cup raw pecan halves; 1/2 cup flour; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 1/4 teaspoon cinnamon; 6 tablespoons cold butter, cubed (salted or unsalted); 3 eggs; 2 cups granulated sugar; 1 15 oz. can Libby’s pure pumpkin puree (heaping 1 ¾ cup); 1/2 cup vegetable oil; 2 1/2 cups (324 grams) all-purpose flour; 1½ teaspoons baking soda; 1½ teaspoons baking powder; 3/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground cloves; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; Coarse raw turbinado cane sugar; Ground cinnamon

There’s something irresistibly cozy about these Pumpkin Cheesecake Muffins with Streusel Topping Recipe. The luscious cream cheese center perfectly balances the spiced pumpkin muffin, all crowned with a crunchy, buttery streusel. Trust me, these are pure fall magic in every bite.

A close-up view of several muffins stacked on a white plate with a white marbled background. Each muffin has three visible layers: a golden-brown base, a creamy white middle layer, and a crumbly topping. The topping is rough and textured with small nut pieces and sugar crystals, giving a crunchy look. The muffin wrappers are a warm brown color, showing folds and creases. One muffin in the front has its wrapper partially peeled, exposing the creamy middle layer. The lighting highlights the textures and warm tones of the muffins, creating a cozy and inviting feeling. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Top Tip
How to Serve Pumpkin Cheesecake Muffins with Streusel Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cheesecake Muffins with Streusel Topping Recipe

Why You'll Love This Recipe

I can’t get enough of these Pumpkin Cheesecake Muffins with Streusel Topping Recipe because they have the perfect harmony of creamy, spiced, and crunchy textures. Plus, they’re fun to make and always impress guests.

Delightful Cream Cheese Swirl: The cheesecake filling adds richness that feels indulgent but not heavy.
Crunchy Streusel Topping: That nutty, buttery topping delivers a satisfying crunch with every bite.
Perfect Pumpkin Spice Flavor: Balanced spices make these muffins cozy without overwhelming sweetness.
Great for Sharing: They’re ideal for breakfast, brunch, or as a special snack to brighten someone’s day.

The image shows a close-up of a muffin with three visible layers: the bottom and middle layers are a moist, orange-brown cake with a soft texture, the middle has a creamy white filling, and the top layer is a crumbly streusel topping with bits of nuts and sugar crystals giving it a crunchy look. The muffin liner is peeled down around the base, revealing the detailed crumb of the cake. In the background, there are two more muffins slightly out of focus on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together pantry staples and a few special touches to create those dreamy Pumpkin Cheesecake Muffins with Streusel Topping Recipe. Each ingredient plays a role in texture, flavor, or structure. Here’s a quick run-down to help you shop wisely and prep confidently.

Flat lay of a block of full-fat cream cheese softened at room temperature on a simple white ceramic plate, a small white ceramic bowl of powdered sugar, a small white ceramic bowl containing vanilla extract, raw pecan halves scattered neatly on a white ceramic dish, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with ground cinnamon, cold cubed butter on a white ceramic plate, three whole uncracked brown eggs arranged symmetrically, a small white ceramic bowl of granulated sugar, a small white ceramic bowl filled with bright orange pumpkin puree, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of baking soda with baking powder, a small white ceramic bowl containing ground cloves, ground nutmeg, and ground ginger combined, coarse raw turbinado cane sugar in a small white ceramic bowl, and ground cinnamon sprinkled lightly on the side of a white ceramic plate, all arranged in perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: Full-fat block cream cheese makes the filling rich and creamy; soften it well for smooth blending.
Powdered Sugar: Helps the cream cheese filling stay silky without graininess.
Vanilla Extract: A splash brightens the cream cheese center with a warm, sweet note.
Pecans: Raw pecan halves add buttery crunch to the streusel – toast them lightly if you want extra depth.
Flour (All-Purpose): Provides structure for both muffins and topping – measuring accurately is key to avoid dense results.
Brown & Granulated Sugar: Both sugars build sweetness and caramel notes in the streusel and batter.
Ground Spices: Cinnamon, cloves, nutmeg, and ginger create that unmistakable pumpkin spice blend.
Cold Butter: Cubed cold butter in the streusel gives that crumbly texture – don’t skip chilling it.
Eggs, Vegetable Oil, and Pumpkin Puree: Eggs bind everything; oil keeps muffins moist; pumpkin adds flavor and tenderness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love these muffins as written, I’ve found a few tweaks that let you make it your own. Pumpkin and cream cheese offer a versatile base to experiment with, so don’t hesitate to customize and make these uniquely yours!

Variation: I sometimes swap pecans for chopped walnuts or even add a pinch of cayenne into the streusel for a subtle spicy surprise.
Dietary swap: Using coconut oil instead of vegetable oil works if you're leaning dairy-free, though it changes the flavor slightly.
Seasonal twist: Add dried cranberries or chopped apple bits into the batter for an extra burst of fall flavor.

Step-by-Step: How I Make Pumpkin Cheesecake Muffins with Streusel Topping Recipe

Step 1: Whip Up That Cream Cheese Filling

Start by softening cream cheese to room temperature—it should be soft but not melting. Mix it with powdered sugar and vanilla extract. I use a handheld mixer to get it perfectly smooth; if you whisk by hand, be ready to flex those muscles. Once smooth, pop the mixture into the freezer for about 20-30 minutes to firm up slightly. This step helps it hold its shape inside the muffins without melting into a puddle.

Step 2: Make Your Streusel Topping

Throw pecans in the food processor and pulse just a few times—you want them chopped but still chunky. Mix in your flour, sugars, and cinnamon, then add cold butter cubes on top. Pulse until the mixture looks like small pebbles, with some butter pieces still visible. If needed, rub the butter pieces with your fingers to create that perfect crumbly texture. Keep this streusel in the freezer while prepping the batter so it stays cool and crumbly.

Step 3: Prepare the Muffin Batter

Preheat your oven to 350°F (175°C) and line your muffin tins with liners, spritzing them lightly with nonstick spray to help with release. In a large bowl, whisk eggs gently, then add sugar, pumpkin puree (I use Libby’s for consistency), and vegetable oil. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and all the warm spices. Slowly fold your dry ingredients into the wet until just combined—don't overmix or the muffins can turn dense.

Step 4: Assemble Your Muffins

Use a cookie scoop or spoon to drop about 1 ½ tablespoons of pumpkin batter into each muffin liner, spreading it to cover the bottom. Next, dollop about 1 tablespoon of the chilled cream cheese filling in the center. Cover the filling with remaining pumpkin batter, then generously sprinkle the streusel topping over each muffin, patting it lightly so it sticks during baking.

Step 5: Bake and Cool

Bake at 350°F for about 20 to 22 minutes. The trick to checking is to insert a toothpick into the muffin top, avoiding the cream cheese center—if it comes out clean, you’re set! Baking time depends on your cream cheese firmness; softer filling means a bit longer bake. Let the muffins rest in the pan for 5 minutes then transfer to a wire rack to cool completely. I love adding a sprinkle of cinnamon and coarse raw sugar right before serving for that final touch.

Top Tip

Over the years, I’ve picked up some tricks that really make these Pumpkin Cheesecake Muffins with Streusel Topping Recipe shine and help you avoid common pitfalls.

Chill Your Cream Cheese Adequately: Making the cream cheese filling just firm enough before assembling helps keep a clean swirl and prevents it from melting too much into the pumpkin batter.
Measure Flour Accurately: I learned the hard way that too much flour leads to dry muffins. Fluff and spoon your flour for best results, or better yet, weigh it if you can.
Pat Streusel Topping Firmly: Lightly pressing the streusel onto the muffin batter before baking stops it from falling off once baked.
Don’t Overmix Batter: Stir just until the dry ingredients disappear to keep your muffins tender and fluffy.

How to Serve Pumpkin Cheesecake Muffins with Streusel Topping Recipe

pumpkin cheesecake muffins - Serving Suggestion

Garnishes

I usually sprinkle some coarse raw turbinado cane sugar and a dash of ground cinnamon over the warm muffins—this little extra crunch and spice just elevate the flavor beautifully. Sometimes a dollop of whipped cream cheese frosting turns them into little dessert stars!

Side Dishes

Pair these muffins with a steaming cup of chai latte or well-spiced coffee to complement the pumpkin spice. A light green salad with citrus vinaigrette makes a lovely brunch pairing for balance.

Creative Ways to Present

For parties, I like to serve these muffins in a tiered stand surrounded by fresh autumn leaves and small pumpkins for an inviting fall centerpiece. You can also drizzle some caramel sauce over the streusel right before serving for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container in the fridge after letting them sit at room temperature for a couple of hours. When stacking, I place parchment paper between layers to keep the streusel crisp and prevent sticking. They stay fresh and tasty for around 3-5 days.

Freezing

These muffins freeze beautifully. After cooling completely, I wrap each muffin individually in plastic wrap and store them in a freezer-safe bag. When you want a treat, just thaw overnight in the fridge or pop them straight into the microwave for about 15-20 seconds.

Reheating

A quick zap in the microwave (around 10 seconds per muffin) refreshes their softness without melting the cream cheese swirl too much. Alternatively, warming them in a 300°F oven wrapped in foil for 10 minutes revives the fresh-baked feel.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling already contains added spices and sugars, which could throw off the flavor and texture of the muffins. Using pure pumpkin gives you control over the spices and sweetness in the recipe.

How do I make sure the cream cheese filling doesn’t melt into the muffin?

The key is to chill the cream cheese filling after you mix it and before assembling the muffins. Freezing it for 20-30 minutes firms it up so it holds its shape better throughout baking. Also, avoid poking the toothpick through the cream cheese during doneness testing to get an accurate bake time.

Can I substitute nuts in the streusel topping?

Definitely! While pecans are traditional and add a great flavor, you can swap in walnuts, almonds, or even oat flakes for a different texture and nutty note. Just check for allergies with your guests if serving to others.

How do I prevent dense muffins?

Dense muffins usually come from overmixing or adding too much flour. Mix your dry and wet ingredients just until combined to keep muffins tender and airy. Measuring your flour accurately by weighing or spooning and leveling also prevents heaviness.

Final Thoughts

Making this Pumpkin Cheesecake Muffins with Streusel Topping Recipe has become a little ritual of mine whenever the weather cools and I want to bring some warmth indoors. I hope you find as much joy in baking and sharing them as I do. Give them a try—you might just find your new favorite treat to cozy up with on a crisp morning or as a thoughtful gift for friends.