Pumpkin Cheesecake Muffins 

Ingredients

Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened

• 1/3 cup (65–70 g) granulated sugar

• 1 egg yolk

• 1 tsp vanilla extract

• Pinch fine salt

Pepita Streusel

• 1/2 cup (65 g) all-purpose flour

• 1/3 cup (65–70 g) packed brown sugar

• 1/2 tsp cinnamon

• Pinch salt

• 3 Tbsp (42 g) cold butter, diced (or cold coconut oil for DF)

• 1/3 cup (35–40 g) roasted pepitas (pumpkin seeds)

Pumpkin Muffin Batter

• 1 3/4 cups (220 g) all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp fine salt

• 2 tsp pumpkin pie spice (or 1½ tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, pinch clove)

• 2 large eggs

• 1 cup (240 g) pumpkin purée (not pie filling)

• 2/3 cup (135 g) packed brown sugar

• 1/3 cup (65–70 g) granulated sugar

• 1/2 cup (120 ml) neutral oil

• 1 tsp vanilla extract

Optional finish: light maple glaze (1/2 cup/60 g icing sugar + 1–2 Tbsp maple syrup)

How to Make It

1. Heat oven & prep pan: Preheat to 425°F (220°C). Line a 12-cup muffin tin with papers.

2. Make filling: Beat cream cheese, sugar, yolk, vanilla, and a pinch of salt until smooth. Chill while you make the batter.

3. Make streusel: Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with fingers or a pastry cutter until sandy clumps form. Stir in pepitas; refrigerate.

4. Mix dry & wet: In Bowl A, whisk flour, baking soda, baking powder, salt, and spices. In Bowl B, whisk eggs, pumpkin, both sugars, oil, and vanilla until glossy.

5. Combine (don’t overmix): Fold dry into wet just until no dry streaks remain. Let batter rest 5–10 minutes for taller domes.

6. Fill tins: Spoon batter to about 2/3 full. Dollop 1 tablespoon cream cheese in the center of each (leave exposed for the classic look). Sprinkle generously with pepita streusel.

7. Bake high then low: Bake 5 minutes at 425°F, then reduce to 350°F (175°C) (don’t open the door) and bake 13–16 minutes more, until edges spring back and a tester in the muffin (not the cream cheese) comes out clean.

8. Cool: Rest in pan 10 minutes, then move to a rack. Drizzle with a whisper of maple glaze if you like.

Tips & Variations

• Café-style domes: The 425°F “blast” + brief batter rest = lift. Fill liners slightly higher than usual.

• Measure right: For tender crumb, weigh flour or fluff-scoop-level (don’t pack).

• Make ahead: Refrigerate baked muffins (airtight) up to 4 days or freeze up to 2 months.

• Dairy-free twist: Use a dairy-free cream cheese in the filling and coconut oil in streusel.

• Jumbo or mini: Makes 6 jumbo (20–24 min at 350°F after the 5-min blast) or 24 mini (12–14 min at 350°F; skip the blast).

Final Thoughts

Warm from the oven with that creamy swirl peeking through, these muffins turn any chilly morning into a little celebration. They’re best the day they’re baked, but a quick 10–15 seconds in the microwave (or a few minutes in a low oven) brings them right back to café-fresh. Pair with a maple latte for brunch or our Fireside Spiced Bourbon Cider for an evening treat. If you bake a batch, share a photo and tag @sweetpeaandroseco—we love seeing your cozy creations!.

With love,

xx Sweetpea & Rose