Name: Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup brown sugar; ½ cup flour; 1 teaspoon cinnamon; 4 tablespoons cold butter, cut into pieces; ⅛ teaspoon salt; 1 ½ cups flour; 1 ½ teaspoons cinnamon; ⅛ teaspoon cloves; ¼ teaspoon nutmeg; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ⅔ cup brown sugar; ½ cup oil; ¼ cup buttermilk; 1 teaspoon vanilla; 1 cup pumpkin puree; 2 eggs; 8 ounces cream cheese, room temperature; ⅓ cup sugar; 1 teaspoon vanilla extract; 1 egg yolk

Jump to Recipe· 3.8 from 83 reviews

If you’re on the lookout for a cozy, irresistible treat that perfectly captures the spirit of autumn, then you simply must try this recipe for Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe. These muffins are a delightful harmony of rich pumpkin flavor and creamy cheesecake, all wrapped up with a buttery streusel topping. Each bite is bursting with warmth and texture, making them an instant favorite for chilly mornings, afternoon treats, or even a special brunch moment. Once you make these, they’ll quickly become your go-to pumpkin dessert every time fall rolls around.

Ingredients You’ll Need

A close-up view of a metal muffin tray containing six baked cupcakes, each lined with a pink paper cup. The cupcakes have two layers visible: a bottom layer that is a dense, moist orange-brown cake, and a top layer of creamy, smooth white frosting dolloped unevenly on each cupcake. The tray is placed on a white marbled surface, adding a clean, bright contrast to the warm colors of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to capturing that perfect balance of flavors, textures, and colors in your Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe. Every item plays its own delicious role, from the spicy cinnamon notes to the creamy richness of the cheesecake filling.

¼ cup brown sugar (for streusel): Adds a deep caramel sweetness with a moist texture.
½ cup flour (streusel base): Provides structure and a crumbly texture to the topping.
1 teaspoon cinnamon (streusel): A warm spice that perfectly complements pumpkin.
4 tablespoons cold butter (cut into pieces): Creates a rich, flaky streusel when mixed with dry ingredients.
⅛ teaspoon salt (streusel): Balances the sweetness and elevates the flavors.
1 ½ cups flour (muffins): The foundation for fluffy muffins that hold moisture.
1 ½ teaspoons cinnamon (muffins): Infuses the batter with classic fall spice.
⅛ teaspoon cloves: Adds a subtle, warming spice punch.
¼ teaspoon nutmeg: Enhances pumpkin’s natural flavor with its nutty aroma.
1 teaspoon baking soda: Helps the muffins rise and become light.
1 teaspoon baking powder: Boosts leavening for a tender crumb.
½ teaspoon salt (muffins): Amplifies overall flavor and balances sweetness.
⅔ cup brown sugar (muffins): Adds moisture and that iconic molasses sweetness.
½ cup oil: Keeps muffins incredibly moist and soft.
¼ cup buttermilk: Adds a gentle tang and reacts with leavening for fluffiness.
1 teaspoon vanilla: Enhances the sweet aroma and depth.
1 cup pumpkin puree: The star ingredient providing natural sweetness and vibrant color.
2 eggs: Bind ingredients and give structure.
8 ounces cream cheese (room temperature): Core of the luscious cheesecake filling with silky texture.
⅓ cup sugar (filling): Sweetens the cream cheese with balance.
1 teaspoon vanilla (filling): Lifts the richness with aromatic notes.
1 egg yolk: Adds extra creaminess and richness to the cheesecake layer.

How to Make Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 425 degrees Fahrenheit and lining a 14-cup muffin tin with liners. This ensures your muffins bake evenly and clean up is effortless. Setting the right oven temperature upfront is essential for that initial burst of rise.

Step 2: Make the Streusel

In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend everything until you get a crumbly texture. This streusel topping will add a gorgeous crunch and sweet spice, perfectly complementing the soft muffin beneath.

Step 3: Mix the Muffin Batter

Whisk together the dry ingredients: flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. In a separate bowl, mix the brown sugar, oil, buttermilk, vanilla, pumpkin puree, and eggs until smooth. Then, fold the wet pumpkin mixture into the dry ingredients gently — just enough to combine. This careful mixing keeps your muffins light and tender.

Step 4: Prepare the Cheesecake Filling

Beat the cream cheese, sugar, vanilla, and egg yolk until silky and smooth. This cheesecake filling will deliver that dreamy creamy center, pushing these muffins into a whole new level of deliciousness.

Step 5: Assemble the Muffins

For each muffin cup, spoon about 2 tablespoons of pumpkin batter in first. Then dollop about 1 tablespoon of the cheesecake filling on top. Cover with an additional 2 tablespoons of pumpkin batter, filling the tin nearly to the top. Finally, sprinkle the streusel generously over each muffin and gently press it into the batter to help it adhere.

Step 6: Bake to Perfection

Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees without opening the oven door. Continue baking for another 15 minutes, totaling 20 minutes. The muffins should be risen and a toothpick inserted in the center will come out clean. Cool them in the tin for about 10 minutes before transferring to a wire rack. These steps lock in all the moistness and keep those muffins beautifully tender.

How to Serve Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe

The image shows two muffins on a black wire rack over a white marbled surface, each with a fluffy top layer covered in crumbly streusel topping that is light brown and textured. The muffin in the foreground is in a green liner with some yellow spots, while the one behind it is in a red liner. The muffins have a slightly uneven, rounded shape with the streusel sneaking down the sides. The background is softly blurred to keep the focus on the muffins. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are stunning on their own but consider a light dusting of powdered sugar or a drizzle of maple glaze for an extra touch of sweetness and eye-catching flair. A sprinkle of chopped pecans or walnuts on top of the streusel before baking adds wonderful crunch and nuttiness.

Side Dishes

Pair your Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe with a hot cup of spiced apple cider, chai latte, or a simple creamy coffee for the ultimate fall snack. On a brunch plate, they shine alongside scrambled eggs, crispy bacon, or fresh fruit salad to balance sweetness with savory elements.

Creative Ways to Present

For festive gatherings, arrange the muffins on a wooden board with autumn leaves and small pumpkins as decoration. Serve them warm alongside mini jars of pumpkin butter or honey for dipping. Alternatively, slice one in half and layer it with cream cheese frosting for a pumpkin cheesecake sandwich that’s bound to wow your guests.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your muffins in an airtight container at room temperature for up to two days to keep them fresh. For longer storage, keep them in the refrigerator where they will last about a week without drying out.

Freezing

These Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe freeze beautifully. Wrap each muffin tightly in plastic wrap, place in a freezer-safe container or bag, and freeze for up to three months. Thaw overnight in the fridge or on the counter before eating.

Reheating

Warm your muffins gently in a microwave for 20-30 seconds or in a 350-degree oven for 5-7 minutes to restore their freshly baked softness. If frozen, allow thawing before reheating to maintain that perfect texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and gives consistent results. Just be sure to use pure pumpkin and not pumpkin pie filling, which has added spices and sugar.

Can I substitute the oil with butter in the muffin batter?

You can substitute melted butter for oil for a richer flavor, but note that oil tends to make the muffins moister. Using butter might change the texture slightly but will still be delicious.

What if I don’t have buttermilk?

No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to ¼ cup of milk and letting it sit for 5 minutes before using.

How do I know when the muffins are done baking?

Look for muffins that are golden brown on top and spring back slightly when touched. The best test is inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Can I make these muffins gluten-free?

Yes, by using a 1-to-1 gluten-free baking flour blend that contains xanthan gum, you can enjoy these muffins gluten-free. Just double-check that your baking powder and other ingredients are gluten-free as well.

Final Thoughts

These Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall Recipe are a must-have for anyone who loves that perfect marriage of pumpkin and cheesecake with the crunch of a cinnamony streusel. Baking and sharing them is a joyful experience that fills your kitchen with fall magic. Trust me, once you try this recipe, it will become your new seasonal favorite that friends and family will ask for year after year. So grab your ingredients and get ready to enjoy every delicious bite!