Pumpkin Cheesecake Muffins



  • 4 oz. cream cheese, softened

  • 1/2 cup powdered sugar


  • 1 1/2 cups flour

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground cloves

  • 1 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 eggs

  • 2/3 cup vegetable oil

  • 1 cup sugar

  • 1 cup pumpkin puree


  • 2 tablespoons granulated sugar

  • 2 tablespoons packed light brown sugar

  • 2 tablespoons flour

  • 2 tablespoons cold butter, cubed

  • 1/2 teaspoon cinnamon

  • 2 cups pecans


  1. Mix softened cream cheese and powdered sugar together until it's combined. Place in a piping bag and set aside

  2. OPTIONAL: over low heat reduce a can of pumpkin (15 oz) almost by half. (This is best done in a hotel pan in a deck oven at its lowest setting, stirring every so often for 2 to 4 hours)

  3. Toast the pecans in the oven. Cool and chop into medium to small pieces

  4. Mix all of the ingredients besides the nuts and butter together. Rub the butter into the dry ingredients until it just clumps together when squeezed in the palm of your hand. Toss in the pecans. Place in fridge until use.

  5. Combine all of the dry ingredients (except the sugar) and set aside

  6. Combine all of the wet ingredients with the sugar and puree

  7. Add the dry ingredients to the wet ingredients

  8. Fill muffin cups 2/3 full. place the cream cheese in the center (do not push all the way down), cover with streusel

  9. Bake at 350 degrees F or 325 in a convection oven until the muffins spring back to the touch