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Cheesecake Pumpkin Muffins Recipe

Cheesecake Pumpkin Muffins Recipe

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. YIELD:24 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large 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 large egg
  • 1 tablespoon all-purpose flour
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons sour cream


  • 1. Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk 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 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 pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts

1 each: 354 calories, 21g fat (4g saturated fat), 55mg cholesterol, 282mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 4g protein.

Reviews for Cheesecake Pumpkin Muffins

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Ann615 User ID: 3539687 177606
Reviewed Nov. 10, 2014

"These muffins were a big hit with my co-workers. They take some time to put together, but worth it in the end. Yum!"

75Sally User ID: 8021903 164401
Reviewed Oct. 19, 2014

"Simply amazing! These muffins are wonderful!"

Lynnleslie7 User ID: 8034991 175884
Reviewed Oct. 13, 2014

"Sorry. This was the worst pumpkin recipe I have ever made. The baking soda amount was over the top and the pumpkin muffin tasted like baking soda. It was awful. This recipe needs to be deleted. O stars. Just awful. Do not make."

kvkennedy User ID: 5538807 177604
Reviewed Oct. 12, 2014

"I added double strength vanilla to batter and cream cheese filling. Delicious."

jgbex1 User ID: 5795516 175883
Reviewed Jun. 23, 2014

"fantastic. I would also double the praline topping next time and add pumpkin pie spice."

FarmerGig User ID: 4442248 177602
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."

Misti P User ID: 5832282 108390
Reviewed Oct. 16, 2013

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

IslandWife User ID: 6007790 177600
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!"

rubydoo008 User ID: 5748313 210246
Reviewed Oct. 8, 2013

"mmmmm. yum add a bit of nutmeg"

sugarcrystal User ID: 5836839 180585
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!"

Coryskitchen User ID: 6228848 159244
Reviewed Oct. 2, 2013

"I loved these muffins. After reading the reviews, I added a tsp of pumpkin spice and they were delish! The praline topping is awesome. Thank you for sharing such a fun and festive recipe!"

Squisa33 User ID: 7357100 164400
Reviewed Aug. 1, 2013

"I enjoyed this recipe! I had previously used 1/3 of a can of pumpkin making pumpkin pancakes and had leftover pumpkin to use. Made half this recipe and it made exactly 12 muffins. I agree with the other reviewer, make the full amount of praline topping because you can put a big spoonful on top of each of the 12 muffins and use it all up and it's delicious. I also agree that while they are delicious, not too sweet but just sweet enough, they could use some sort of extra "pumpkin spice" kick. I may try adding pumpkin pie spice or allspice next time I make the recipe to see if that sends it over the top. But regardless, even making the recipe exactly as shown it's a 4 or 5-star recipe. Everyone who ate them raved about them, and the moisture in each muffin is incredible."

germanycook User ID: 6411056 164394
Reviewed Jan. 28, 2013

"My sister tried these and was a bit skeptical, but then she said they were so amazing that I had to try them. They ARE awesome! I halved the recipe but next time would not half the topping - it is the crowning touch."

Xena7751 User ID: 5742608 175881
Reviewed Nov. 18, 2012

"These are so moist and yummy. I thought they could use some more spice so next time I would probably add a teaspoon of pumpkin pie spice."

cleaninggirl4u User ID: 5507080 210245
Reviewed Nov. 25, 2011

"I wasn't so sure how these would turn out since there wasn't a picture for reference. They were amazing!!! The praline tops were such a great addition. My only suggestion would be to make a little more of the praline topping. :D GREAT RECIPE!!! One of my new favorites for sure!"

sweetcarie19 User ID: 4679781 177599
Reviewed Sep. 20, 2011

"this is a simple and amazing recipe!!!"

billy-205 User ID: 5589779 164390
Reviewed Nov. 20, 2010

"made these with the intention of freezing them for morning coffee. however they were so good they never made it to the freezer. had them in the morning and for desert each day. easy to prepare. thanks for sharing a wonderful recipe. very moist and not too sweet, considering the amount of sugar used."

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