Print

Perfect Pumpkin Cheesecake Muffins with Easy Graham Crumble

pumpkin cheesecake muffins - featured image
Print Recipe

Tender pumpkin muffins with a creamy cheesecake center and a buttery, crunchy graham cracker crumble topping. These easy, crowd-pleasing muffins are perfect for fall gatherings, brunch, or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) full-fat cream cheese, softened
  • 3 tablespoons (36g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 large egg yolk (for filling)
  • 6 full sheets graham crackers (about 85g), crushed into coarse crumbs
  • 3 tablespoons (42g) unsalted butter, melted and slightly browned
  • 2 tablespoons (25g) packed light brown sugar (for crumble)
  • ¼ teaspoon cinnamon (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with 3 tablespoons granulated sugar, ½ teaspoon vanilla extract, and 1 egg yolk until smooth and creamy (about 2 minutes with a hand mixer). Line a small baking sheet or plate with parchment paper. Scoop out 12 portions of the cream cheese mixture, each about 1 tablespoon (15g), and place them on the parchment. Freeze for at least 15 minutes.
  3. Prepare the graham crumble: Crush the graham crackers into coarse crumbs. In a small bowl, mix the crumbs with 2 tablespoons packed brown sugar and ¼ teaspoon cinnamon. Pour in the melted butter and stir until the mixture looks like wet sand. Set aside.
  4. Whisk dry ingredients: In a large bowl, whisk together the flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  5. Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about halfway (about 2 tablespoons per cup).
  8. Add cream cheese filling: Remove the frozen cream cheese discs from the freezer. Place one disc in the center of each muffin cup, pressing it down gently so it’s slightly submerged.
  9. Top with remaining batter: Divide the remaining batter evenly over the cream cheese discs, covering them completely. Each cup should be about ¾ full.
  10. Add graham crumble: Sprinkle the graham crumble generously over the top of each muffin. Press down lightly so it sticks.
  11. Bake: Place the muffin tin in the preheated oven and bake for 20-24 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. If the crumble browns too quickly, tent with foil for the last 5 minutes.
  12. Cool: Let the muffins cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese discs for at least 15 minutes to ensure a distinct creamy center. Do not overmix the batter. Let muffins cool in the pan for exactly 5 minutes before transferring to a rack. For best flavor, enjoy the next day.

Nutrition

Keywords: pumpkin muffins, cheesecake muffins, graham crumble, fall baking, pumpkin cheesecake, easy muffin recipe

Find it online: https://prismtaste.com/perfect-pumpkin-cheesecake-muffins-with-easy-graham-crumble/