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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.