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Cheesecake Pumpkin Muffins Recipe
Cheesecake Pumpkin Muffins Recipe photo by Taste of Home

Cheesecake Pumpkin Muffins Recipe

Read Reviews (12)
4.92 12
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My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 24 servings


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups canola oil
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons sour cream

Nutritional Facts

1 muffin equals 354 calories, 21 g fat (4 g saturated fat), 55 mg cholesterol, 282 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
  2. For filling, beat the cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
  3. For topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cheesecake Pumpkin Muffins in Country Woman Christmas Annual 2009, p36

Nutritional Facts

1 muffin equals 354 calories, 21 g fat (4 g saturated fat), 55 mg cholesterol, 282 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Cheesecake Pumpkin Muffins(12)

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Reviewed Nov. 13, 2013

Absolutely terrific recipe. I made these for the crew I work with and the men came back asking for the recipe. Nice texture, the cream cheese filling stays soft even the muffins are cool, and the praline topping is terrific. I doubled it the second time I made the recipe for even more crunch and flavor.

Reviewed Oct. 16, 2013

Absolutely delicious! Made these for my family and they loved them.

Reviewed Oct. 8, 2013

These were very tasty and moist! I used almost all applesauce instead of oil, and I added some allspice, cloves and vanilla. Thank you for sharing!

Reviewed Oct. 8, 2013

mmmmm. yum add a bit of nutmeg

Reviewed Oct. 5, 2013

Great recipe! These are perfect to serve to company or give as gifts, but I would easily be able to eat them all by myself! I also doubled the topping & added a splash of vanilla extract to the batter & filling. No need to buy expensive scented candles or potpourri... just bake up a batch of these muffins!

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