Pumpkin Cheesecake Muffins

Over the years I have found that many people who say they don’t like pumpkin actually don’t like the texture of pumpkin pie. They often love the flavor of pumpkin when the texture is not like baby food.  I tested out my theory for an entire fall season by calling these Harvest Cheesecake Muffins, instead of Pumpkin Cheesecake Muffins.  Guests would eat these with their savory Saturday breakfast, but request plain rather than pumpkin pancakes on Sunday because they “don’t like pumpkin”.  Not very scientific, but many were amazed to find that their muffins the day before had pumpkin in them. Of course, if someone asked, I would tell them, “Why, yes, there is pumpkin in the muffins, but won’t you at least try them?” When I placed these streusel topped, gorgeous muffins on the table, they tried them and begrudgingly liked them.

The texture of food is an important component when planning, creating and plating your breakfasts.  Be sure to mix textures to keep breakfast interesting and avoid too much of one type.  If you have a crispy crust or pastry, be sure to have a creamy element to the filling. A frittata or omelette needs some vegetables or meat elements to give it textural interest.

This muffin has a perfect complement of textures with the smooth and creamy filling, lovely crumb from the muffin batter and crunch of nuts and sugar in the topping.  

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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

  • Author: Breakfast Diva
  • Total Time: 45 minutes
  • Yield: Makes 12 Muffins


Cheesecake Filling
½ cup powdered sugar
8 oz cream cheese, softened

Muffin Batter
½ c vegetable oil
2 eggs
1 c pumpkin
1 ½ c flour
1 c sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp Pumpkin pie spice*
¾ c raisins or craisins (optional)

½ c sugar
5 Tbsp flour
1 ½  t cinnamon
4 T butter cold
½ c nuts

*Pumpkin Pie Spice
1 tsp cloves
2 tsp nutmeg
4 tsp cinnamon


Preheat oven to 400, grease muffin pans.

Blend all but nuts with two forks or a pastry cutter until mixture forms crumbs. Stir in nuts.

Cheesecake filling
Blend powdered sugar with cream cheese.  Place in plastic wrap, roll into a log and freeze.  
In a big bowl mix oil, eggs, pumpkin and sugar together until blended. Add remaining ingredients until no streaks remain.

Place a tablespoon of batter in the bottom of muffin well, add a ½” slice of cream cheese log on top.  Cover with a scant scoop of batter.  Sprinkle a tablespoon of topping on each.

Bake for 18 – 24 minutes until done – test with toothpick.


** Make it dairy free by omitting the filling and substituting cinnamon, sugar & nuts for the topping.

  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert


  • Serving Size: 1
  • Calories: 352
  • Sugar: 36.3g
  • Sodium: 273mg
  • Fat: 13.7g
  • Saturated Fat: 7.1g
  • Carbohydrates: 55.7g
  • Fiber: 2.1g
  • Protein: 4.9g
  • Cholesterol: 31mg