Easy Pumpkin Cheesecake Muffins with Streusel
These easy pumpkin cheesecake muffins make the best fall breakfast! They have layers of cream cheese filling and a cinnamon streusel topping.
Servings: 14 muffins
Calories: 350kcal
Equipment
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Muffin pan(s) with liners
Ingredients
Cream Cheese Filling
- 6 ounces (170.1 g) cream cheese room temperature
- ¼ cup (50 g) granulated sugar
- 1 tablespoon Lifeway Plain Organic Whole Milk Kefir room temperature
Cinnamon Streusel Topping
- 4 tablespoons (56 g) unsalted butter measured then melted
- ⅔ cup (83.33 g) all-purpose flour weighed in grams or spooned and leveled
- ½ cup (100 g) brown sugar light or dark, packed
- 1 teaspoon ground cinnamon
Pumpkin Muffins
- 2 cups (250 g) all-purpose flour weighed in grams (see metric tab) or spooned and leveled
- 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
- Preheat oven to 425°F and fill a muffin pan with liners (or grease with nonstick spray).
Cream Cheese Filling
- In a small bowl, mix together the softened cream cheese, sugar, and kefir until smooth.
Cinnamon Streusel Topping
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Mix in the melted butter until completely combined.
Pumpkin Muffins
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, whisk together the vegetable oil, sugars, eggs, vanilla extract, kefir, and pumpkin puree until combined well.
- Fold the dry ingredients into the wet ones with a spatula just until the flour streaks disappear.
- Fill muffin liners ¼ full with pumpkin batter. Add about 1 tablespoon of cream cheese filling on top, and then fill to ⅔ - ¾ full with muffin batter. Top with the remaining cream cheese filling and then sprinkle cinnamon streusel on top.
- Bake on the middle rack at 425°F for 5 minutes, then reduce to 350°F without opening the oven door. Continue baking until a toothpick comes out clean (about 15-20 more minutes; 20-25 minutes total).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack.
Video
Notes
Storage: Store cooled muffins at room temperature for 4 days or in the freezer for 1 month.
Mini Muffins: Bake at 350°F for about 10-15 minutes.
Jumbo Muffins: Layer the batter and cheesecake filling into jumbo muffin liners and follow the same baking instructions as written. They make take slightly longer to fully bake.
Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their kefir and mission!
Nutrition
Calories: 350kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 291mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3038IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
