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Pumpkin Desserts & Baked Goods

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are a pumpkin swirled cream cheese muffin with a spiced streusel crumb and pumpkin seed topping. They’re super moist and fluffy and taste like everything we love about the season!

pumpkin cream cheese muffins with crumb topping

Extra moist and fluffy with a spiced streusel topping, these pumpkin cheesecake muffins are truly the best muffin for fall! They pop out of the pan with a perfectly fluffy muffin top just like you would expect from a pumpkin muffin from a bakery, and will make your whole house smell amazing while they bake.

Typically on Once Upon a Pumpkin I make healthier versions of pumpkin recipes. I strive to bake up fun pumpkin treats with a little less sugar, perhaps made gluten free and or with just a few simple ingredients.

The thing about the fall is that it brings about a feeling of nostalgia that we look forward to all year. That comfort and coziness that comes from the smell of cinnamon, crisp air and golden hues. As a dietitian, I think I do a pretty good job of bringing that into my healthier pumpkin recipes, but sometimes you just can’t beat the real thing made with traditional ingredients.

That is the balance I preach through this site and on my Instagram page — nutrition that is about mindful choices that honor how you feel, are enjoyable and allow you to enjoy your life (and live your best fall life!).

These bakery-style pumpkin muffins will hopefully remind you of your love of all things fall, baking with your mom or grandma and taking in all the scents and flavors of the season.

This pumpkin recipe uses an entire can of pumpkin puree, and lots of fall spices that will have your whole house smelling amazing. The silky smooth cream cheese layer in between layers of fluffy pumpkin muffin is my favorite part!

So get out your cans of pumpkin, light a fall candle and let’s make these irresistible pumpkin cream cheese muffins!

Ingredients for Pumpkin Cheesecake Muffins with Streusel Topping

  • Organic All-purpose Flour or White Whole-Wheat Flour
  • Pumpkin Pureethis muffin recipes uses an entire can of pumpkin puree! Make sure it’s 100% pure pumpkin and not pumpkin pie mix.
  • Coconut Oil
  • Eggs + egg yolk
  • Light Brown Sugar
  • Pumpkin Spice
  • Cinnamon
  • Baking Soda
  • Baking Powder
  • Cream Cheese
  • Butter
  • Pumpkin Seeds

Equipment / utensils

  • mixing bowls
  • whisk
  • wooden spoon
  • muffin pan
  • muffin liners

Tips for Making the Best Pumpkin Muffins

  1. Measure the flour correctly. Too much flour can definitely impact how these muffins turn out. Use a scoop to scoop flour into a measuring cup (don’t pack it in!) to ensure you don’t have too much.
  2. Don’t over mix the batter. Muffin batter shouldn’t be super smooth. You want there to be bumps. Just as soon as you don’t see any major streaks of flour, stop mixing.
  3. Make sure the baking soda and baking powder are fresh. This is a sneaky little thing I think a lot of us don’t think about. If your baking soda or baking powder has been sitting untouched since last fall when you baked something, this could be impacting your baked goods negatively. Check the date on the label!
pumpkin cream cheese muffins with crumb topping

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are super fluffy, spiced just right and taste like everything we love about fall. Enjoy one with a cup of coffee for all the fall feels!
Prep Time 15 mins
Cook Time 25 mins
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 wooden spoon
  • 1 muffin pan
  • 12 muffin liners

Ingredients
  

For the pumpkin muffin batter

  • 2 cups organic all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp salt
  • 2 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 15 oz. can pumpkin puree
  • 2 eggs at room temperature
  • 1/2 cup coconut oil melted
  • 1 cup light brown sugar
  • 1 tsp vanilla extract

For the Streusel Topping

  • 1/3 cup brown sugar
  • 3 tbsp butter melted
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/2 cup all-purpose flour

For the Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 egg yolk
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat the oven to 400 degrees F and line a muffin pan with muffin liners, lightly spraying the inside with baking spray or oil so that that the muffins don't stick to the liners.
  • Get out the cream cheese and butter to soften and bring to room temperature.
  • In a medium sized mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Set aside.
  • In another medium sized bowl, whisk together the pumpkin puree, eggs, coconut oil, brown sugar and vanilla until smooth.
  • Add the dry ingredients to the wet and combine using a wooden spoon careful not to over mix.
  • Make the cream cheese mixture by beating together softened cream cheese, egg yolk and vanilla extract.
  • Use an ice cream scoop to scoop the muffin batter into the muffin liner so that they're about 1/3 of the way filled. Spoon about 1 tablespoon of the cream cheese on top and then cover with remaining pumpkin batter (it's ok if the batter doesn't completely cover the cream cheese batter).
  • Make the streusel topping by combining the brown sugar, pumpkin pie spice, salt and and flour. Add melted butter and use a fork to mix it around into crumbs — it shouldn't be a super fine consistency.
  • Sprinkle the crumb topping and pumpkin seeds if desired over each. Bake for 23-25 minutes (checking at 23 minutes). Let cool and enjoy!

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Pumpkin Cheesecake Muffins with Spiced Streusel Topping and Pumpkin Seeds
Pumpkin Desserts & Baked Goods

Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! Made with a graham cracker crust, two layers of cheesecake and a streusel topping.These cheesecake bars are easier to make than an entire cheesecake, and make for the perfect Thanksgiving dessert!

small batch pumpkin cheesecake bars

Gratitude is in the air and although thanksgiving and the holidays will look different this year, but that doesn’t mean you can’t enjoy the holiday flavors that bring bring cozy vibes and nostalgia. If you follow me on Instagram then you know pumpkin is definitely one of those flavors for me and this time of year is my favorite.

There’s nothing I won’t put pumpkin into — and for good reason! Not only is pumpkin puree delicious in treats, and savory dishes, but it also adds more vitamin A, C, E, fiber and potassium to anything that you put it in. That’s a major win!

Every year I’m in charge of dessert for thanksgiving and make a pumpkin cheesecake (the recipe is actually in my cookbook!). I love that cheesecake not only because it’s delicious, but because cooking it brings me joy too.

I felt the same joy making these pumpkin cheesecake bars and they are just as drop dead delicious as an entire cheesecake, but way easier to make! With an entire cheesecake you have to worry about the cooling it properly so that the top doesn’t crack, and then you have to worry about how to cover up the top when it does crack (berries and whipped cream!) — trust me, I’ve been there!

What’s also nice about these pumpkin bars is that they’re a smaller portion size than a slice of cheesecake, and this recipe makes a smaller batch (8X8 vs. 13X9) than traditional recipes.

ingredients for pumpkin cheesecake bars

Here is everything you will need to make these pumpkin cheesecake bars.

  • graham crackers or cinnamon cookies
  • pumpkin pureeI like Libby’s 100% Pure Pumpkin and use it in all my pumpkin recipes!
  • cream cheese
  • sugar
  • brown sugar
  • butter
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • salt
  • old-fashioned oats — you’ll use these for the streusel topping

equipment/ utensils:

  • 8X8 baking pan
  • parchment paper
  • stand or hand mixer
layered pumpkin cheesecake bar with streusel topping and graham cracker crust
best-pumpkin-cheesecake-bars

Layered Pumpkin Cheesecake Bars with Streusel Topping

Maggie Michalczyk, RDN
Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they’re perfect as a fun treat in the fall or Thanksgiving dessert!
Prep Time 15 mins
Cook Time 1 hr
Servings 12 bars

Ingredients
  

for the crust:

  • 6 sheets of cinnamon graham cracker crumbs or 2 cups of cinnamon cookies
  • 2 tbsp. butter melted

for the bars:

  • 2 8 oz. packages cream cheese softened**
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. ground cinnamon
  • 2 tsp. pumpkin pie spice
  • for the streusel topping:
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup flour
  • 2 tbsp. butter softened not melted
  • 1/2 cup old-fashioned oats
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 8X8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  • In the bowl of a food processor, combine the graham crackers or cookies, along with the butter. Pulse until a super fine consistency appears.  Press evenly into the bottom of the pan. Bake for 8 minutes, remove, and cool.
  • In another bowl, combine the room temperature cream cheese, sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs one at a time, mixing between each one. 
  • Pour half of the mixture on top of the crust. 
  • Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  • Pour the pumpkin layer on top of the first layer. Bake for 30 minutes. 
  • Stir together the brown sugar, flour, oats, and pumpkin pie spice. Cut the butter into small cubes. Add in the butter and mix together with a folk to get that “crumble” texture. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
  • Place in the oven and bake for another 25 minutes. 
  • Turn the oven off and let the bars cool in the oven for about an hour. Refrigerate for 1-2 hours more before cutting. Enjoy! 

Notes

** It’s super important you soften your cream cheese before using. If it’s still hard you will not get that smooth cheesecake consistency. 
Keyword pumpkin cheesecake bars; pumpkin cheesecake bars with streusel topping

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