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Perfect Maple Pecan Pumpkin Cheesecake Muffins

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These Perfect Maple Pecan Pumpkin Cheesecake Muffins are a fall favorite, featuring a fluffy pumpkin base, a creamy cheesecake center, and a crunchy maple pecan streusel topping. They’re quick to make, use simple ingredients, and are perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • ¼ cup maple syrup (real maple syrup)
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened (full-fat)
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans (lightly toasted)
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • 2 tablespoons unsalted butter, cold and cut into small cubes
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine chopped pecans, ¼ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Add cold butter cubes and 1 tablespoon maple syrup. Use your fingers or a pastry cutter to mix until coarse crumbs form. Refrigerate while preparing other ingredients.
  3. Prepare the cream cheese filling: In another small bowl, beat softened cream cheese with 2 tablespoons granulated sugar, egg yolk, and ½ teaspoon vanilla until smooth and lump-free. Set aside at room temperature.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Mix wet ingredients: In a larger bowl, whisk together pumpkin puree, ½ cup granulated sugar, ¼ cup brown sugar, vegetable oil, eggs, ¼ cup maple syrup, and 1 teaspoon vanilla until smooth and glossy.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Layer the muffins: Spoon about 1 tablespoon of batter into each liner. Add a heaping teaspoon of cream cheese mixture in the center. Cover with another 1-2 tablespoons of batter until liners are about ¾ full.
  8. Add streusel: Sprinkle cold streusel generously over each muffin top, pressing down gently.
  9. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the tin for exactly 5 minutes, then transfer to a cooling rack. Let cool for at least 10 minutes before serving.

Notes

Room temperature ingredients are crucial for best results. Chill the streusel before baking for a crunchier topping. Use 100% pure pumpkin puree, not pumpkin pie filling. For even baking, rotate the muffin tin halfway through. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, cheesecake muffins, maple pecan, fall recipe, pumpkin cheesecake muffins, easy fall baking

Find it online: https://shimmersnack.com/perfect-maple-pecan-pumpkin-cheesecake-muffins-easy-fall-recipe/