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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 tablespoon pumpkin pie spice - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup vegetable oil - 1 cup cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon vanilla extract - ½ cup rolled oats - ⅓ cup chopped pecans (or walnuts) - 2 tablespoons unsalted butter, melted In this recipe, I focus on creating layers of flavor and texture. The dry ingredients form a solid base. The flours and spices create a warm, cozy flavor. The pumpkin adds moisture and richness. The wet ingredients bring sweetness and a soft, fluffy texture. Canned pumpkin puree is easy to use and gives a great taste. Eggs help bind everything together while vegetable oil keeps the muffins moist. For the cheesecake filling, I use cream cheese for a rich, creamy layer. The powdered sugar sweetens it up, and vanilla adds a lovely aroma. This filling is key to making the muffins special. The streusel topping is the finishing touch. Rolled oats give a nice crunch. Chopped pecans add a nutty flavor. Melted butter helps bind the topping, creating a crumbly texture. This topping adds a delightful crunch to each bite. With these ingredients, you’ll make muffins that are fluffy, flavorful, and perfect for fall! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for fluffy muffins. While the oven warms up, line a muffin tin with paper liners. If you prefer, you can grease it lightly with cooking spray. In a large bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure everything is mixed well. In another bowl, mix the wet ingredients. Use 1 cup of canned pumpkin puree, ¾ cup of granulated sugar, ½ cup of brown sugar, 2 large eggs, and ½ cup of vegetable oil. Stir until the mixture is smooth and creamy. Now, gently fold the wet mixture into the dry mixture. Use a spatula for this step. Mix until just combined. Be careful not to overmix, as this keeps the muffins fluffy. In a medium bowl, prepare the cheesecake filling. Beat together 1 cup of softened cream cheese, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until you have a smooth texture. Set it aside for later. For the streusel topping, mix ½ cup of rolled oats, ⅓ cup of chopped pecans (or walnuts), and 2 tablespoons of melted unsalted butter in a small bowl. Stir until the mixture becomes crumbly. To assemble, spoon about 1 tablespoon of muffin batter into each muffin cup. Next, add about 1 teaspoon of the cheesecake filling on top. Cover this with another tablespoon of muffin batter. Finally, sprinkle the streusel topping generously over each muffin. Place the muffin tin in your preheated oven. Bake for 20 to 25 minutes. To check if they’re done, insert a toothpick into the center. It should come out clean when they are ready. Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack. Allow them to cool completely before serving. To get soft and fluffy muffins, use the right flour mix. I blend all-purpose and whole wheat flour. This combo gives a nice balance of fluff and nutrition. Be careful not to overmix the batter. Gently fold the wet and dry ingredients together until just combined. This keeps your muffins light and airy. For a smooth cheesecake filling, start with softened cream cheese. I let it sit at room temperature for about 30 minutes. This makes it mix easier. Whisk it with powdered sugar and vanilla until creamy. If you want some extra flavor, try adding a pinch of cinnamon or nutmeg to the filling. It adds warmth and depth. A great streusel topping adds a lovely crunch. Mix rolled oats, chopped pecans, and melted butter in a bowl. Make sure the butter is just melted, not hot. This helps the topping clump nicely. Crumble it over the muffins before baking. It will create a beautiful golden crust. Serve your muffins warm for the best taste. I like to drizzle them with honey or maple syrup. A touch of sweet makes them extra special. You can also garnish with a sprig of mint for a pop of color. These muffins are perfect for breakfast or a cozy snack. Enjoy every bite! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This will enhance the aroma and taste of your muffins. Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick in the center. It should come out clean or with a few crumbs attached. Cool Completely: Allow muffins to cool completely on a wire rack before storing. This prevents moisture buildup and keeps them fresh longer. Experiment with Mix-ins: Feel free to add chocolate chips, dried cranberries, or shredded coconut to the batter for an extra flavor twist! {{image_2}} You can make these muffins even better with fun add-ins. Chocolate chips add a sweet twist. I recommend using semi-sweet or dark chocolate for a rich contrast. Dried fruit like cranberries or raisins can add a chewy texture. Just mix in about half a cup of your choice with the batter. This step makes your muffins unique every time. If you need a gluten-free version, switch the flour. Use a gluten-free flour blend instead of all-purpose and whole wheat flours. Make sure the blend has a good binding agent like xanthan gum. This change keeps the muffins soft while being gluten-free. Check the labels to avoid hidden gluten in other ingredients. Spices can change the flavor of your muffins. While pumpkin pie spice is classic, you can try other blends. Cinnamon adds warmth, while nutmeg brings a hint of sweetness. For a spicy kick, add a dash of cayenne pepper. Experiment with these spices to find your favorite mix. Each blend can create a new taste experience in your muffins. To keep your Pumpkin Cheesecake Streusel Muffins fresh, use an airtight container. Place them in a cool, dry spot. These muffins taste best within three days. If you want to enjoy them longer, freezing is a great option. To freeze muffins, let them cool completely first. Wrap each muffin tightly with plastic wrap. Then, place them in a freezer-safe bag. This helps keep them fresh for up to three months. When you're ready to enjoy, simply remove them from the freezer. Reheat your muffins easily. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. You can also use the microwave for a quick option. Warm them for 15-20 seconds, but be careful not to overheat. Enjoy your warm muffins with a cup of coffee or tea! Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft. Then, blend it until smooth. This will work just like canned pumpkin puree. Fresh pumpkin adds a bright flavor. To check if your muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. You can also gently press the top. If it springs back, they are baked. Yes, you can make these muffins ahead of time. Bake them and then cool completely. Store in an airtight container. They will stay fresh for about three days at room temperature. You can use Greek yogurt as a cream cheese substitute. It gives a similar creamy texture. Silken tofu is another option. Blend it until smooth for a dairy-free choice. We covered all the key parts of making delicious cheesecake muffins. You learned about the dry and wet ingredients, then mixed and baked them step by step. Tips and tricks help you get the best texture and flavor. You can even try different add-ins or store them for later. Lastly, you have answers to common questions. Enjoy your baking and delight your friends with these tasty treats!

Pumpkin Cheesecake Streusel Muffins

Delicious muffins with a creamy cheesecake filling and a crunchy streusel topping, perfect for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 cup cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup rolled oats
  • 0.33 cup chopped pecans (or walnuts)
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth and creamy.
  • Gradually fold the wet ingredients into the dry ingredients until just combined (do not overmix).
  • In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  • In a small bowl, mix the rolled oats, chopped pecans, and melted butter until crumbly.
  • Spoon about 1 tablespoon of the muffin batter into the bottom of each muffin cup. Add about 1 teaspoon of the cream cheese mixture on top, then cover with another tablespoon of muffin batter over the cream cheese. Finally, top each muffin with a generous sprinkle of the streusel topping.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm with honey or maple syrup and garnish with mint.
Keyword cheesecake, dessert, fall, muffins, pumpkin