These easy Pumpkin Cheesecake Muffins combine pumpkin puree and pumpkin pie spice with a light cream cheese filling and a cinnamon streusel topping. Moist and tender, they’re an ideal autumn muffin—fluffy, flavorful, and full of fall spice.
These muffins are reminiscent of a pumpkin coffee cake in miniature, layered with cream cheese for a soft, slightly tangy center. Kefir (or buttermilk), oil, and pumpkin puree keep the texture tender and moist.
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Why You’ll Love This Recipe
- Mini versions of pumpkin cheesecake with a soft cream cheese center and cinnamon streusel.
- The filling is lighter than traditional cheesecake, which complements the fluffy muffin crumb.
- Streusel adds a crunchy, spiced finish that elevates every bite.
- Although the recipe has three components (muffin batter, filling, and streusel), it’s straightforward and comes together in under an hour.
Recipe Ingredients
Below are the ingredients for these Pumpkin Cream Cheese Muffins. Quantities and measurements appear in the recipe card.
Ingredient Notes:
- Pumpkin pie spice gives the muffins their warm fall flavor. Use a store-bought blend or mix cinnamon, nutmeg, ginger, allspice, and cloves.
- Pumpkin puree must be 100% pumpkin, not pumpkin pie filling. Look for plain puree for proper texture and flavor.
- Vegetable oil (or another neutral oil) keeps the muffins tender and moist.
- Kefir or buttermilk adds tang and lifts the batter; buttermilk is an acceptable substitute.
- Cream cheese should be full-fat and softened to room temperature for a smooth filling.
Substitutions & Variations
- Skip the filling or streusel for a simple pumpkin spice muffin.
- Use a jumbo muffin tin for bakery-style muffins; increase baking time and check doneness with a toothpick.
- Add a cream cheese glaze for extra decadence.
- Mix-ins like chopped nuts or cinnamon chips can be folded into the batter before baking.
- If you don’t have kefir, substitute an equal amount of buttermilk.
How to Make Pumpkin Cheesecake Muffins
Step 1: Make the cream cheese filling by beating softened cream cheese with granulated sugar and kefir until smooth. Set aside.
Step 2: Prepare the streusel by combining flour, brown sugar, and cinnamon, then stirring in melted butter until evenly moistened. Set aside.
Step 3: Whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
Step 4: In a separate bowl, whisk vegetable oil, granulated and brown sugar, eggs, vanilla, kefir, and pumpkin puree until combined.
Step 5: Fold the dry ingredients into the wet ingredients with a spatula until just combined—don’t overmix.
Step 6: Line a muffin tin. Fill liners about 1/4 full with batter, add a small scoop (about 1 tablespoon) of cream cheese filling, then top with more batter until 2/3–3/4 full.
Step 7: Swirl more cream cheese on top if desired and finish with a generous sprinkle of cinnamon streusel.
Step 8: Bake at 425°F for 5 minutes, then reduce the oven to 350°F and continue baking until a toothpick inserted near the center comes out clean, about 15–20 more minutes. Cool in the pan for 10 minutes, then transfer to a rack.
Expert Baking Tips
- Weigh dry ingredients in grams with a kitchen scale for consistent results.
- Avoid overmixing the batter to keep muffins tender and light.
- Use a cookie scoop for even portions and cleaner assembly.
- Start baking at a high temperature for a few minutes, then lower it to help muffins rise and develop nice tops.
Common Questions
No—use 100% pumpkin puree. Pumpkin pie filling includes added sugar and spices that will change the texture and sweetness.
Combine cinnamon, nutmeg, ginger, allspice, and cloves to taste. Adjust the proportions to suit your preference.
Substitute an equal amount of buttermilk if needed; it provides similar tang and moisture.
Storage
Room Temperature
Store cooled muffins in an airtight container at room temperature for up to 4 days. They’re best within the first day if you want the streusel to stay crisp.
Freezing Instructions
You can freeze muffins in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.
More Pumpkin Recipes You’ll Love
-
Pumpkin Spice Coffee Cake
-
Double Chocolate Pumpkin Muffins
-
No Bake Mini Pumpkin Cheesecakes
-
Homemade Snickerdoodle Pumpkin Bread
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Thank you!
-Kayla
📖 Recipe
Easy Pumpkin Cheesecake Muffins with Streusel
Kayla Burton
Equipment
- Mixing bowls
- Measuring spoons and cups or a kitchen scale
- Whisk and spatula
- Muffin pan(s) with liners
Ingredients
Cream Cheese Filling
- 6 ounces (170 g) cream cheese, room temperature
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon kefir or buttermilk, room temperature
Cinnamon Streusel Topping
- 4 tablespoons (56 g) unsalted butter, melted
- 2/3 cup (83 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1 teaspoon ground cinnamon
Pumpkin Muffins
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup (120 g) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (60 g) kefir or buttermilk, room temperature
- 1 cup (245 g) pumpkin puree
Instructions
-
Preheat the oven to 425°F and line a muffin pan with liners or grease the cups.
Cream Cheese Filling
-
In a small bowl, beat softened cream cheese with sugar and kefir until smooth. Set aside.
Cinnamon Streusel Topping
-
Whisk flour, brown sugar, and cinnamon in a medium bowl, then stir in melted butter until combined. Set aside.
Pumpkin Muffins
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
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In a large bowl, whisk oil, granulated and brown sugar, eggs, vanilla, kefir, and pumpkin puree until well combined.
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Fold the dry ingredients into the wet mixture just until no flour streaks remain.
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Spoon batter into liners to about 1/4 full, add about 1 tablespoon cream cheese filling, then top with more batter until 2/3–3/4 full. Add remaining cream cheese on top and sprinkle with streusel.
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Bake on the middle rack at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake until a toothpick comes out clean, about 15–20 more minutes (20–25 minutes total).
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Cool muffins in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Mini Muffins: Bake at 350°F for about 10–15 minutes.
Jumbo Muffins: Use jumbo liners and allow additional baking time; test for doneness with a toothpick.
The nutritional information is an estimate per serving.