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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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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!"

Reviewed Oct. 19, 2014

"Simply amazing! These muffins are wonderful!"

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."

Reviewed Oct. 12, 2014

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

Reviewed Jun. 23, 2014

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

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!"

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!"

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."

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."

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."

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!"

Reviewed Sep. 20, 2011

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

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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