Pumpkin Cheesecake Muffins Recipe

Last night I baked these yummy Pumpkin Cheesecake Muffins for a little Fall snack. I found the original recipe over at AllRecipes.com but after reading the reviews, I made a few adjustments of my own to the recipe. I can see where the muffins would be a little on the bland side without tweaking the spices, so I’m really glad I added a little extra flavor. Here’s the recipe I used to make the muffins pictured above!

– 2 1/2 cups of all-purpose flour

– 2 cups white sugar

– 2 tsp. baking powder

– 2 1/2 tsp. ground cinnamon

– 1 (heaping) tsp. pumpkin pie spice

– sprinkle of salt (recipe calls for 1/2 tsp.)

– 2 eggs

– 1 1/3 cups pumpkin

– 1/3 cup olive oil

– 2 1/2 tsp vanilla extract

– 1 (8 oz.) container of cream cheese

– 1 egg

– 1 1/4 tsp vanilla extract

– 3 tbsp. brown sugar

– 4 1/2 tbsp. all-purpose flour

– 5 tbsp. white sugar

– 1 1/2 tbsp. brown sugar

– 1 tsp. ground cinnamon

– 3 tbsp. melted butter

– 3 tbsp. chopped pecans

Preheat oven to 375 degrees. Grease and flour cupcake pan cups (or use cupcake liners). First mix all cheesecake ingredients together until smooth (I used a whisk!) in a medium bowl. Once cheesecake mix is smooth, place bowl in refrigerator to chill while you prepare the other ingredients. Next mix together all streusel ingredients until well blended in a small bowl. Use a fork to create a crumble and set aside. Mix together the dry ingredients in a large bowl- flour, sugar, baking powder, pumpkin pie spice, cinnamon & salt. Add in eggs, olive oil, pumpkin and vanilla and mix until all ingredients are well blended. Fill your muffin tins with your pumpkin muffin mix until the tin is 2/3 full. Add one tbsp. on cheesecake mix on top of muffin mix (if using cupcake liner try to keep cheesecake mix from touching paper.) Add streusel on top of cheesecake mix and cover well with topping.

This recipe made 18 delicious muffins for me. I hope you enjoy this recipe.. It’s the perfect muffin to eat with a hot cup of coffee!