Pumpkin Cheesecake Crumble Muffins

by Pecorari Elisa

Pumpkin Cheesecake Crumble Muffins

Treat yourself to the delicious flavors of autumn with our Pumpkin Cheesecake Crumble Muffins. These delightful treats combine the rich, comforting taste of pumpkin with a creamy cheesecake filling and a delightful crumble topping.

Each bite is a perfect harmony of moist pumpkin-infused muffin, velvety cream cheese, and a buttery crumble that adds a delightful crunch. These muffins capture the essence of fall and are the ideal accompaniment to a cozy cup of coffee or tea.

Whether you're looking for a seasonal breakfast indulgence or a delightful dessert, our Pumpkin Cheesecake Crumble Muffins are sure to satisfy your cravings. Get ready to savor the flavors of autumn in every heavenly bite.



  • Muffin Pan from our Stackable Set of 5 Bakeware Pans Easy Store™ (OR any Baker's Secret 12 Cups Muffin Pan)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Whisk (Silicone or Stainless Steel)
  • Carbon Steel Rolling Pin
  • Set of 3 Cooling Rack


For the crumble:

6 tbsp salted butter cold

  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tbsp light brown sugar
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon

For the filling:

  • 8 oz full fat cream cheese room temperature
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

For the muffins:

  • ½ cup salted butter melted
  • 2 tbsp vegetable oil
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 1 15 oz can pumpkin puree, blotted to remove moisture will equal about 1 1/2 cups after
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ cup whole milk
  • ½ tsp salt



For the crumble:

  1. Add flour, both sugars, pumpkin pie spice and ground cinnamon to a food processor. While on, cut the butter into cubes and add until the mixture resembles wet sand. Add to a bowl and refrigerate until needed.

For the filling:

  1. In the bowl of a stand mixer, beat the cream cheese on medium high until smooth, about 1-2 minutes. Add in the granulated sugar, vanilla and egg and mix until combined. Add to a bowl and refrigerate until needed.

For the muffins:

  1. Add melted butter, oil, both sugars, vanilla extract and eggs to a large bowl. Whisk until evenly combined. Whisk in the pumpkin puree, then add the flour, baking soda, cinnamon pumpkin pie spice, milk and salt and whisk until evenly incorporated.
  2. Preheat the oven to 425°. Add muffin liners to a muffin pan. Scoop in muffin batter filing about ⅔ of the way full. Remove the filing from the fridge and place into a piping bag fitted with a medium round tip. Pipe about 2 tablespoons of filling into each muffin. Alternatively you can simply scoop the filling on top of the batter.
  3. Top with crumble and bake for 5 minutes. Without opening the oven, turn the heat down to 350° and bake for an additional 15-20 minutes or until baked through.

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