Pumpkin Cheesecake Streusel Muffins (Better Than Starbucks!)
These Pumpkin Cheesecake Streusel Muffins are inspired by the seasonal Starbucks favorite! Soft pumpkin spice muffins filled with creamy cheesecake and topped with buttery cinnamon streusel. They’re easy to make and perfect for fall baking, brunch, or Thanksgiving morning.
Ingredients
Pumpkin Muffin Batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 cup pumpkin purée
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled
Let's Make It
- Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
- Prepare the streusel: In a small bowl, mix together flour, brown sugar, cinnamon, and salt. Stir in melted butter until large crumbs form. Place in the refrigerator.
- Make the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add egg yolk and vanilla and mix until combined. Transfer to a piping bag or zip-top bag and refrigerate while making the batter.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Mix the wet ingredients: In a separate bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin purée, vegetable oil, milk, and vanilla.
- Combine the batter: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fill the muffin cups: Add approximately 1½ tablespoons pumpkin batter to the bottom of each liner. Pipe or spoon approximately 1 tablespoon cheesecake filling into the center. Cover with the remaining pumpkin batter, dividing evenly.
- Add the streusel: Generously sprinkle cinnamon streusel over the muffin tops.
- Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 17–23 minutes, until the pumpkin portion is baked through.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Allow the cheesecake filling to set before serving.
Recipe Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Make sure the cream cheese is softened before mixing.
- Avoid overmixing the muffin batter for the softest texture.
- Keep the cheesecake filling centered inside each muffin.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individually wrapped muffins for up to 2 months for best quality.
- Depending on the depth of your muffin pan, the cups may be very full. Use additional muffin cups if needed and adjust the baking time.