• ¼ teaspoon vanilla
  • ½ cup powdered sugar
  • 1 large egg yolk
  • 8-ounce package cream cheese, softened


  • ¼ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ½ stick unsalted butter
  • 1 tsp ground cinnamon


  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1¼ cups vegetable oil
  • 2 cups brown sugar
  • 2 cups pumpkin puree
  • 3 cups all-purpose flour
  • 4 large eggs


1. To prepare the filling, mix together cream cheese, egg yolk, powdered sugar, and vanilla in a medium bowl until smooth. Transfer to the freezer until ready to use. To prepare the streusel, use a fork or your fingers to mix together flour, brown sugar, butter and cinnamon until they are evenly combined and crumbly. Set aside.
Preheat the oven to 350 degrees. Line two standard 12-well muffin sheets with 12 liners or spray with non-stick spray. Set aside. Combine the flour, cinnamon, pumpkin pie spice, salt and baking soda in a large bowl. In a separate bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended.

2. Add in the flour mixture, mix just until incorporated. Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups, spreading it to cover the bottom. Scoop about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, into each muffin well, then top each with another Tablespoon of muffin batter, or however much batter is needed to fill the cups all the way to the top. Sprinkle each muffin evenly with streusel topping and gently press the topping down into the muffin so it sticks. Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 25 minutes. Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack.


Recipe by: Cakes Cottage

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