Pumpkin Cheesecake Muffins: Fall’s Favorite Flavor in Every Bite

Warm pumpkin spice, creamy cheesecake filling, and a crunchy cinnamon streusel topping make these Pumpkin Cheesecake Muffins an irresistible treat. Perfect for cozy mornings, holiday gatherings, or anytime you want a seasonal indulgence, these muffins are packed with autumn’s best flavors. Every bite offers layers of texture and taste, from the tender pumpkin muffin base to the creamy, tangy cheesecake center.

Ingredients

Cream Cheese Filling

• 6 ounces (170.1 g) cream cheese, room temperature
• ¼ cup (50 g) granulated sugar
• 1 tablespoon of Lifeway Plain Organic Whole Milk Kefir, at room temperature

Cinnamon Streusel Topping

• 4 tablespoons (56 g) unsalted butter, measured and then melted
• ⅔ cup (83.33 g) all-purpose flour
• ½ cup (100 g) brown sugar, packed (light or dark)
• 1 teaspoon ground cinnamon

Pumpkin Muffins

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• 1½ teaspoons pumpkin pie spice
• ½ cup (120 g) vegetable oil
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar (light or dark, packed)
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ¼ cup (60 g) Lifeway Plain Organic Whole Milk Kefir, room temperature
• 1 cup (245 g) pumpkin puree

Instructions

1. Prepare the Cream Cheese Filling

1. In a small mixing bowl, beat the cream cheese, granulated sugar, and kefir until smooth and creamy. Set aside.

2. Make the Cinnamon Streusel Topping

1. In another bowl, combine the melted butter, flour, brown sugar, and cinnamon. Mix until crumbly. Set aside.

3. Mix the Dry Ingredients for the Muffins

1. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, whisking until evenly blended.

4. Combine the Wet Ingredients

1. In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, kefir, and pumpkin puree until well combined.

5. Make the Muffin Batter

1. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to overmix to keep the muffins tender.

6. Assemble the Muffins

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. Fill each muffin cup about two-thirds full with the pumpkin batter.
3. Add a dollop (about 1–2 teaspoons) of the cream cheese filling to the center of each cup.
4. Sprinkle the cinnamon streusel topping generously over the muffins.

7. Bake

1. Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin batter (not the cream cheese center) comes out clean.
2. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Pumpkin Cheesecake Muffins capture the essence of fall with their warm pumpkin spice, velvety cheesecake center, and delightful streusel topping. Ideal for breakfast, a sweet treat after dinner, or paired with an afternoon coffee, they’re a perfect indulgence. Whether shared with loved ones or enjoyed solo, these muffins are sure to brighten your day!