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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
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