Easy Pumpkin Cheesecake Muffins with Streusel are the perfect fall treat combining creamy cheesecake, spiced pumpkin, and crunchy cinnamon streusel all in a cozy muffin. This delectable recipe offers moist pumpkin muffins swirled with a tangy cream cheese center and topped with a buttery streusel—it’s as comforting as it is impressive. With accessible ingredients and straightforward steps, you’ll have the perfect autumn-inspired baked snack in no time. Whether for breakfast, dessert, or gifting, these muffins are sure to delight and make every bite feel like a celebration of seasonal flavors—warm, inviting, and utterly delicious.
Why You’ll Love This Easy Pumpkin Cheesecake Muffins with Streusel
You’ll fall head over heels for these muffins because they artfully layer pumpkin’s warm spices and velvety texture with a rich cream cheese surprise, all crowned with crisp, cinnamon-laced streusel. Each bite takes you on a journey: fluffy muffin, creamy center, crunchy topping—making every mouthful exciting. Despite the gourmet feel, they’re simple to assemble and perfect for sharing, gifting, or indulgent snacking. Plus, the use of wholesome ingredients like kefir adds a subtle tang and moist crumb that you won’t find in ordinary muffins. These pumpkin delights are a creative twist on a classic, blending comfort and elegance with effortless charm.
Ingredients
Here’s a refreshed ingredient list, broken into their layers:
Cream Cheese Filling
- 6 oz (170 g) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 1 tbsp Lifeway Plain Organic Whole Milk Kefir, room temperature
Cinnamon Streusel Topping
- 4 tbsp (56 g) unsalted butter, melted
- ⅔ cup (83 g) all‑purpose flour
- ½ cup (100 g) light or dark brown sugar, packed
- 1 tsp ground cinnamon
Pumpkin Muffin Batter
- 2 cups (250 g) all‑purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- ½ cup (120 g) vegetable oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- ¼ cup (60 g) Lifeway Plain Organic Whole Milk Kefir, room temperature
- 1 cup (245 g) pumpkin puree
Step‑by‑Step: How to Make Easy Pumpkin Cheesecake Muffins with Streusel
- Begin by preheating your oven to 425°F (220°C) and prepare a muffin tin with liners or a light coating of nonstick spray.
- Cream Cheese Filling: In a small bowl, mix the cream cheese, sugar, and kefir until completely smooth; set aside.
- Cinnamon Streusel: In a separate bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms moist, crumbly clusters.
- Dry Muffin Base: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Wet Muffin Batter: In a large bowl, whisk together oil, both sugars, eggs, vanilla, kefir, and pumpkin puree until well blended.
- Combine: Fold the dry ingredients into the wet mixture gently, stirring just until the flour streaks vanish—don’t overmix.
- Layer Muffins: Fill each liner about ¼ full with pumpkin batter. Spoon ~1 tbsp of the cream cheese mixture into the center. Then add pumpkin batter to fill the cup about ⅔ to ¾ full. Spoon the rest of the cream cheese mixture on top of the muffins, then finish with a generous layer of the streusel topping.
- Bake: Place the muffins on the middle oven rack and bake at 425°F for 5 minutes before reducing the heat as instructed.
- Cool: Let the muffins rest in the pan for 10 minutes before transferring them gently to a wire rack to cool completely.
Helpful Tips
- Don’t overmix the batter—overmixing leads to dense muffins. Stop when you see just about no flour.
- Room temperature ingredients (eggs, cream cheese, kefir) help everything combine smoothly and bake up evenly.
- Avoid opening the oven while reducing temperature—it ensures a stable bake and helps raise a nice dome on the muffins.
- To check doneness, insert the toothpick into the muffin—not the cream cheese—to avoid a gooey false positive.
- For easy portioning, use a cookie scoop or squeeze bottle to layer the batter and filling neatly.
Substitutions And Variations
- Dairy Swap: Use Greek yogurt in place of kefir for a tangy alternative, though it may be slightly thicker.
- Healthier Fats: Substitute half the oil with unsweetened applesauce for a lower-fat version.
- Streusel Upgrade: Toss in chopped pecans or walnuts to add a satisfying nutty crunch.
- Flavor Variation: Mix in ½ cup of chocolate chips or swirl in dulce de leche for a sweeter twist.
- Spice It Up: Enhance the flavor by adding cardamom or ginger to your pumpkin pie spice for a more robust taste.
Storage Instructions
- Once the muffins have fully cooled, keep them loosely covered at room temperature for up to 4 days.
- For longer storage, freeze the muffins in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before enjoying.
Nutritional Information
Here’s the nutritional breakdown per muffin (based on standard batch yield):
- Calories: ~350 kcal
- Carbohydrates: 47 g
- Protein: 5 g
- Total Fat: 16 g (Saturated: 6 g; Polyunsaturated: 5 g; Monounsaturated: 4 g; Trans: 0.2 g)
- Cholesterol: 48 mg
- Sodium: 291 mg
- Potassium: 113 mg
- Fiber: 1 g
- Sugar: 27 g
- Vitamin A: 3,038 IU
- Vitamin C: 1 mg
- Calcium: 66 mg
- Iron: 2 mg
Serving Suggestions
- Warm a muffin slightly and serve with a light dusting of powdered sugar for a simple, elegant presentation.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream to turn them into an irresistible dessert.
- Complement the fall vibe by serving alongside spiced lattes, chai tea, or hot cider.
- Present them on a rustic platter during brunch or holiday gatherings—they’re beautiful and delicious crowd-pleasers.
Frequently Asked Questions About Easy Pumpkin Cheesecake Muffins with Streusel
Q: Can I make these muffins dairy-free?
Yes! Swap the cream cheese filling with a dairy-free cream cheese (such as cashew or coconut-based), and use plant-based kefir or yogurt as a replacement. The texture and tang will remain delightful, especially when using high-quality, thick dairy-free options.
Q: Can I make these muffins in advance?
Absolutely. You can mix the dry and wet ingredients separately the day before, store in airtight containers in the fridge, and assemble just before baking. Fully baked muffins can be stored at room temperature for up to four days or frozen for up to a month for quick thaw-and-serve convenience.
Q: How do I adapt this recipe for mini or jumbo muffins?
For mini muffins, reduce the oven temperature to 350°F and bake for around 10–15 minutes, checking for doneness early as they bake faster. For jumbo muffins, use appropriately sized liners and follow the standard baking procedure; they may need a few extra minutes (be sure to test with a toothpick).
Q: Can I skip the streusel?
Yes! If you’re in a hurry or prefer a simpler muffin, omit the streusel—these muffins are still flavorful and impressive with just the pumpkin and cream cheese layers. You might want to bake a bit longer on top for a lightly crisp edge when skipping the topping.
Q: Can I make this recipe nut-free?
Yes—this recipe as written contains no nuts, so it’s already safe for nut-free baking. Just ensure that your ingredients (like pumpkin pie spice or topping components) aren’t processed in facilities handling nuts, if that’s a concern.
Conclusion
Thank you so much for baking along with me—I hope these Easy Pumpkin Cheesecake Muffins with Streusel bring warmth, flavor, and joy to your kitchen as much as they do to mine! I’m always delighted by how simple ingredients can come together to create something that feels both elegant and homey. They’re easy to prepare, incredibly flavorful, and absolutely irresistible—whether you’re sharing them with loved ones or indulging in a cozy solo moment. Wishing you lots of delicious moments and happy baking—enjoy every bite, and thanks for being part of our community of food lovers!
Print
Easy Pumpkin Cheesecake Muffins with Streusel
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Description
These Easy Pumpkin Cheesecake Muffins feature a soft spiced pumpkin base, creamy cheesecake center, and a crumbly cinnamon streusel topping. They’re a cozy fall favorite—quick to make and perfect for sharing.
Ingredients
Cream Cheese Filling:
6 oz cream cheese, room temperature
¼ cup granulated sugar
1 tbsp Lifeway Plain Organic Whole Milk Kefir
Cinnamon Streusel:
4 tbsp unsalted butter, melted
⅔ cup all-purpose flour
½ cup light or dark brown sugar, packed
1 tsp ground cinnamon
Pumpkin Muffins:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
1 tsp ground cinnamon
1½ tsp pumpkin pie spice
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
1½ tsp vanilla extract
¼ cup Lifeway Plain Organic Whole Milk Kefir
1 cup pumpkin puree
Instructions
- Begin by preheating your oven to 425°F (220°C) and prepare a muffin tin with liners or a light coating of nonstick spray.
- Cream Cheese Filling: In a small bowl, mix the cream cheese, sugar, and kefir until completely smooth; set aside.
- Cinnamon Streusel: In a separate bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms moist, crumbly clusters.
- Dry Muffin Base: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Wet Muffin Batter: In a large bowl, whisk together oil, both sugars, eggs, vanilla, kefir, and pumpkin puree until well blended.
- Combine: Fold the dry ingredients into the wet mixture gently, stirring just until the flour streaks vanish—don’t overmix.
- Layer Muffins: Fill each liner about ¼ full with pumpkin batter. Spoon ~1 tbsp of the cream cheese mixture into the center. Then add pumpkin batter to fill the cup about ⅔ to ¾ full. Spoon the rest of the cream cheese mixture on top of the muffins, then finish with a generous layer of the streusel topping.
- Bake: Place the muffins on the middle oven rack and bake at 425°F for 5 minutes before reducing the heat as instructed.
- Cool: Let the muffins rest in the pan for 10 minutes before transferring them gently to a wire rack to cool completely.
Notes
Use room temperature ingredients for best texture.
Mini muffins: Bake at 350°F for 10–15 minutes.
Freeze cooled muffins for up to 1 month.
Add nuts to the streusel for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 350 kcal
- Sugar: 27 g
- Carbohydrates: 47 g
- Protein: 5 g