{"id":"9629da99-b934-4f24-8ca8-7895c865c63c","url":"https://recipestripper.com/recipes/9629da99-b934-4f24-8ca8-7895c865c63c","source_url":"https://www.bonappetit.com/recipe/pumpkin-cheesecake-muffins","title":"Pumpkin Cheesecake Muffins","description":"Muffins with an intensely autumnal vibe. Their hallmarks are canned pumpkin, warm spices, a cream cheese center, and lots of crisp streusel.","servings":12,"servings_text":"Makes 12","total_time":"1 hour","image_url":"https://assets.bonappetit.com/photos/6a9b41266010aca0735d1e82/16:9/w_4282,h_2409,c_limit/pumpkin-cheesecake-muffins_RECIPE_V1_090126_5931_VOG_final.jpg","ingredients":[{"text":"⅓ cup coarsely chopped raw pumpkin seeds","item":"coarsely chopped raw pumpkin seeds","quantity":0.3333333333333333,"unit":"cup"},{"text":"¼ cup (31 g) all-purpose flour","item":"all-purpose flour","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":31,"unit":"g"}},{"text":"2 Tbsp. light brown sugar","item":"light brown sugar","quantity":2,"unit":"tbsp"},{"text":"½ tsp. pumpkin pie spice","item":"pumpkin pie spice","quantity":0.5,"unit":"tsp"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"2 Tbsp. unsalted butter, room temperature","item":"unsalted butter","quantity":2,"unit":"tbsp","preparation":"room temperature"},{"text":"6 oz. cream cheese, room temperature","item":"cream cheese","quantity":6,"unit":"oz","preparation":"room temperature"},{"text":"¼ cup (50 g) granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":50,"unit":"g"}},{"text":"2 tsp. all-purpose flour","item":"all-purpose flour","quantity":2,"unit":"tsp"},{"text":"2 tsp. vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt","item":"Diamond Crystal or 1/4 tsp. Morton kosher salt","quantity":0.5,"unit":"tsp"},{"text":"2 large eggs","item":"large eggs","quantity":2},{"text":"1½ cups (packed; 300 g) light brown sugar","item":"(packed; 300 g) light brown sugar","quantity":1.5,"unit":"cup"},{"text":"1 cup canned pumpkin purée","item":"canned pumpkin purée","quantity":1,"unit":"cup"},{"text":"¼ cup extra-virgin olive oil","item":"extra-virgin olive oil","quantity":0.25,"unit":"cup"},{"text":"4 Tbsp. unsalted butter, melted, slightly cooled","item":"unsalted butter, melted, slightly cooled","quantity":4,"unit":"tbsp"},{"text":"¼ cup whole milk","item":"whole milk","quantity":0.25,"unit":"cup"},{"text":"1 Tbsp. pumpkin pie spice","item":"pumpkin pie spice","quantity":1,"unit":"tbsp"},{"text":"1 Tbsp. vanilla bean paste or vanilla extract","item":"vanilla bean paste or vanilla extract","quantity":1,"unit":"tbsp"},{"text":"1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt","item":"Diamond Crystal or 1 tsp. Morton kosher salt","quantity":1.5,"unit":"tsp"},{"text":"1¾ cups (219 g) all-purpose flour","item":"all-purpose flour","quantity":1.75,"unit":"cup","metric_alternate":{"quantity":219,"unit":"g"}},{"text":"1½ tsp. baking powder","item":"baking powder","quantity":1.5,"unit":"tsp"},{"text":"Vegetable oil or nonstick vegetable oil spray (for ice cream scoop)","item":"Vegetable oil or nonstick vegetable oil spray","preparation":"for ice cream scoop"},{"text":"12 paper liners","item":"paper liners","quantity":12}],"instructions":[{"number":1,"text":"Whisk ⅓ cup coarsely chopped raw pumpkin seeds, ¼ cup (31 g) all-purpose flour, 2 Tbsp. light brown sugar, ½ tsp. pumpkin pie spice, and a pinch of kosher salt in a small bowl to combine. Using your fingers, rub in 2 Tbsp. unsalted butter, room temperature, until moist pea-size lumps form. Chill until ready to use.\nDo Ahead: Streusel can be made 1 day ahead. Cover and keep chilled.","section":"Streusel"},{"number":2,"text":"Vigorously whisk 6 oz. cream cheese, room temperature, ¼ cup (50 g) granulated sugar, 2 tsp. all-purpose flour, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl until combined and smooth.\nDo Ahead: Filling can be made 1 day ahead. Cover and chill.","section":"Filling"},{"number":3,"text":"Place a rack in middle of oven; preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk 2 large eggs, 1½ cups (packed; 300 g) light brown sugar, 1 cup canned pumpkin purée, ¼ cup extra-virgin olive oil, 4 Tbsp. unsalted butter, melted, slightly cooled, ¼ cup whole milk, 1 Tbsp. pumpkin pie spice, 1 Tbsp. vanilla bean paste or vanilla extract, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl until smooth, about 1 minute. Whisk 1¾ cups (219 g) all-purpose flour and 1½ tsp. baking powder in a small bowl to combine. Add to pumpkin mixture and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (don’t overmix; batter will be lumpy).","section":"Batter and Assembly"},{"number":4,"text":"Lightly coat the inside of a #12 cookie scoop or ⅓-cup measuring cup with vegetable oil or nonstick vegetable oil spray and evenly divide batter among muffin cups (they will be full). Transfer filling to a piping bag (or a resealable plastic bag with 1 corner snipped off). Working one at a time and dividing evenly, insert bag about halfway into batter and pipe in some filling, ending with a swirl on top of batter. Top each muffin with some streusel, gently pressing to adhere (use all of it).","section":"Batter and Assembly"},{"number":5,"text":"Bake muffins until streusel is crisp and muffins spring back when gently pressed, 24–27 minutes. Let muffins cool in pan 5 minutes, then turn out onto a wire rack and let cool until just warm or completely.\nDo Ahead: Muffins can be made 2 days ahead. Store airtight at room temperature.","section":"Batter and Assembly"}],"date_published":"2026-10-30T09:10:29.466512+00:00","date_modified":"2026-10-30T09:10:29.466512+00:00"}