It’s a new month {hello November} and a new blog!  I am coming to you today from my new home…Practically Homemade.  For the last year I have been blogging over at Taters and Tales and although the name was perfect for me personally {my babies nick names}, I had an ongoing feeling that is wasn’t just right.  Something was telling me that I needed to make a change, narrow my niche and reach lots of people.  A few weeks ago I read something that said practically homemade.  For some reason that part of the sentence was highlighted for me, yet it really wasn’t {weird…I know}.  The next day I was reminded of those words and so I looked online to find the website {because surly it had to exist} and found that it wasn’t there…the name was available.  I knew in that moment that it was supposed to be mine and I felt like it had been waiting for me to find it.  Long story short…I bought the name and hundreds of work hours later…Practically Homemade is born.

I’m super excited!!  What better thing to blog about then food for everyday families like my own.  I will be creating recipes using everyday ingredients with shortcuts, so that even on the craziest of days we can provide healthy and delicious food for our families.  Nothing fancy…nothing complicated…just good ole recipes, tried and tested by…yours truly.  I invite you to share my blog with friends and family because we all deserve a resource to make life simpler and of course sweet.

It should come as no surprise that the first recipe I post here is made with pumpkin.  Fall screams pumpkin to me and I love it!  My favorite part of these muffins is that they start with a cake mix which is such a time saver.  The addition of the cheesecake filling and streusel topping is totally optional but also…totally worth the extra work.

Pumpkin Cheesecake Muffins

These muffins are the perfect combination of all things wonderful. 
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 muffins



  • 1 box spice cake mix
  • 1 small can pumpkin puree
  • 3 eggs
  • 1/4 cup water

Cheesecake filling:

  • 8 ounces cream cheese {softened}
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 3 tbsp granulated sugar

Streusel topping:

  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar {packed}
  • 1 tsp pumpkin pie spice
  • 6 tbsp butter {melted}


  1. Preheat oven to 350 degrees.

  2. Muffins:  Combine the cake mix, pumpkin puree, eggs and water in a bowl and mix until combined.  Set aside.

  3. Cheesecake filling:  Using a handheld or stand mixer beat the cream cheese on high speed until no lumps remain.  Beat in the egg yolk, vanilla and granulated sugar on medium speed until combined.

  4. Streusel Topping:  Whisk the flour, granulated sugar, brown sugar and pumpkin pie spice together until combined.  Stir in melted butter until crumbs form.

  5. To assemble muffins:  Line 18 muffin cups with liners.  Spoon 1 tablespoon of pumpkin batter into each muffin cup.  Layer with 1 tablespoon of cheesecake filling, then another tablespoon of pumpkin batter {or however much batter is needed to fill the muffin cup}.  Some cheesecake filling may pike out of the top or on the sides of muffins {and that is alright}.  Sprinkle each muffin evenly with streusel topping and press the topping down into the pumpkin batter so it sticks.  Bake for 15-18 minutes.  Cool in pan for 5 minutes and remove.

Recipe Notes

*If you don't have pumpkin pie spice then combine 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon ginger, 1/4 teaspoon allspice and 1/4 teaspoon nutmeg.  {Yield-1 tablespoon}

*Freeze for up to 3 month.

2 Comments on Pumpkin Cheesecake Muffins

  1. 5 stars
    June Bug, as you know I am the cook for the schools in Cedarville. I also cook 2 days a week for the local Senior Citizens. I make a special Thanksgiving dinner every year and I included your delicious recipe this year. IT WAS A BIG HIT!!! Love always, Julie

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