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Perfect Pumpkin Cheesecake Muffins with Easy Graham Crumble

Pumpkin Cheesecake Muffins - featured image
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Tender, spiced pumpkin muffins with a surprise cream cheese center and a buttery graham cracker crumble on top. These are the perfect fall treat that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ¾ cup (90g) graham cracker crumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) packed brown sugar (for crumble)
  • ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cheesecake filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth and creamy, about 2 minutes. Add egg yolk and ½ teaspoon vanilla, beat for 30 seconds until combined. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Make graham crumble: In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir with a fork until mixture resembles wet sand.
  7. Assemble muffins: Spoon about 1½ tablespoons of muffin batter into each liner. Drop a generous teaspoon of cream cheese filling in the center. Top with another 1½ tablespoons of batter, covering the filling completely.
  8. Add crumble: Sprinkle about 1 tablespoon of graham crumble over each muffin. Press down gently with fingers so it adheres.
  9. Bake for 18 to 22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  10. Cool in pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, freeze the cream cheese filling in small discs for 15 minutes before adding to the batter to prevent sinking. Use room temperature ingredients. Do not overmix the batter. Let muffins cool in the pan for exactly 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin muffins, cheesecake muffins, graham crumble, fall baking, pumpkin cheesecake, easy muffins

Find it online: https://sparklechew.com/perfect-pumpkin-cheesecake-muffins-with-easy-graham-crumble/