Go Back
–+ servings
Print Recipe

Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are the ultimate fall treat—soft pumpkin spice muffins filled with creamy cheesecake and topped with a buttery crumb. Perfect for breakfast, snack, or dessert!
Prep Time10 minutes
Cook Time25 minutes
Course: Snack
Cuisine: healthy
Keyword: cream cheese, muffins, pumpkin spice, whole wheat
Servings: 12
Calories: 260kcal

Ingredients

Crumb Topping

  • 3 tbsp brown sugar
  • 3 tbsp butter melted
  • 1/2 tsp cinnamon
  • 1/3 cup whole wheat flour

Muffins

  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup butter melted
  • 1/4 cup milk any kind
  • 2 ea eggs room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Filling

  • 4 oz light cream cheese softened (room temperature)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 325°F (165°C). Grease all 12 cups of a muffin tin with butter or non-stick spray, if needed.
  • Make the crumb topping: In a small bowl, mix together brown sugar, cinnamon, and melted butter. Add flour and gently mix with a fork until crumbly (do not over mix). Set aside.
  • Prepare the muffin batter: In a large bowl, whisk pumpkin puree, maple syrup, melted butter, eggs and vanilla. Stir in flour, oats, pumpkin spice, and baking soda, mixing until just combined (a few lumps are fine).
  • Make the cream cheese filling: In a medium bowl, beat the cream cheese with a hand or stand mixer until smooth. Add vanilla and maple syrup, beating until creamy.
  • Assemble the muffins: Spoon 1 heaping tablespoon of muffin batter into each muffin cup. Add about 1 tablespoon of cream cheese filling. Top with another spoonful of batter, filling each cup to the top (some cream cheese may peek out). Sprinkle crumb topping over each muffin, gently pressing it into the batter.
  • Bake for 25–28 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Cool: Place the muffin tin on a wire rack. Let muffins cool in the pan (they’ll be delicate when warm). Use a butter knife to loosen edges if needed.

Notes

Storage

  • Best enjoyed after resting for a couple of hours.
  • Store at room temperature for 2 days, or refrigerate up to 4 days.
Freeze in a freezer-safe bag for up to 3 months. Thaw individual muffins as needed.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 305mg | Potassium: 147mg | Fiber: 4g | Sugar: 10g