marilynpeight
These pumpkin cheesecake muffins with a soft texture and creamy cheesecake filling are from a recipe I found in my Mom’s Amish cookbook, in fact, the recipe was even more special since it came from the community of old order Amish we grew up in! I felt like the original recipe needed more cream cheese filling for these pumpkin muffins, so with some trials and re-runs I came up with a recipe I enjoyed the most and hope you will love these pumpkin cheesecake muffins with coconut topping as much as my family and I do! If you love pumpkin recipes, be sure scroll below the recipe for a list of my favorite Amish pumpkin recipes!
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Amish Pumpkin Cheesecake Muffins with Coconut Topping
Equipment
- Muffins tins (linked below)
- Mixing bowls (linked below)
- hand mixer (linked below)
- measuring cups (linked below)
Ingredients
- 1 1/8 cups all purpose flour or 1 cup and 2 tablespoons, leveled.
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1 large egg beaten
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
Cream cheese filling:
- 8 oz. cream cheese
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Coconut Topping (optional):
- 1/4 cup crushed pecans or walnuts
- 1/4 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1/3 cup flaked coconut
Instructions
Preheat oven to 350:
- Combine the flour, cinnamon, baking soda and salt in a large mixing bowl. In a separate bowl cream the egg, pumpkin puree, oil, sugar and vanilla extract together until smooth and lump free. Combine the wet and dry ingredients just until moistened (be careful not to overmix).
- Mix the ingredients for the cream cheese mixture with a hand mixer until well combined and creamy, then combine the ingredients for the coconut topping in a separate bowl.
- Line 12-15 muffin tins with cupcake wrappers, then fill each lined tin about 1/4-1/3 full with the pumpkin muffin batter, reserving 1/4 of the batter for spooning on top of the cheesecake mixture.
- Spoon about 2 tablespoons of the cream cheese filling onto the muffin batter, then add an additional teaspoon of muffin batter on top of the cream cheese filling. Use a kitchen knife or skewer to swirl the cheesecake filling and muffin batter together, then sprinkle the coconut topping over top. *see method below the recipe card if you prefer a cheesecake filled muffin instead of the pumpkin cheesecake swirl muffins.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted into the batter. Cool before removing, then enjoy! Storage and additional notes below.
Notes
Equipment needed for these Amish Pumpkin Cheesecake Muffins with Coconut Topping:
- Muffin tins My preference is to use my Wilton muffin tin (not an ad) for baking these pumpkin muffins in. The muffins get a more even bake in my non-stick Wilton muffin tin than they do if baked in my regular aluminum muffin tin.
- Mixing bowls You will need 4 separate mixing bowls for this recipe, one for the wet ingredients, another for the dry ingredients and two smaller mixing bowls for the cream cheese filling and the coconut topping.
- Hand mixer Growing up in the old order Amish we didn’t have electricity and so we mixed up everything by hand for our baked goods. But now I use my hand mixer for cheesecake fillings, frostings and more, because it is so much easier!
- Measuring cups Measuring cups are needed to ensure you have an accurate measurement on both the dry and wet ingredients in these pumpkin cheesecake muffins.
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Other Amish Pumpkin Family Favorites:
- Amish Pumpkin Custard Pie
- Amish Pumpkin Cookies with Caramel Frosting
- Amish Pumpkin Spiced Chocolate Chip Cookies
- Amish Cinnamon Apple Pumpkin Bread
- Amish Pumpkin Whoopie Pies
Ingredients needed for these Amish Pumpkin Cheesecake Muffins: pumpkin puree, eggs (you will only need 2 instead of the 3 shown), cream cheese, crushed walnuts or pecans, oil, ground cinnamon, all purpose flour, vanilla extract, baking soda, salt, flaked coconut and granulated sugar.
Can these pumpkin muffins be left plain without the coconut topping?
You certainly can leave the pumpkin cream cheese muffins plain, my daughter doesn’t like walnuts so I left a few pumpkin muffins without the coconut topping and they tasted great too!
Step 1: Combine the flour, cinnamon, baking soda and salt in a large mixing bowl. In a separate bowl, cream the egg, pumpkin puree, oil, sugar and vanilla extract together until smooth and lump free. Combine the wet and dry ingredients just until moistened (be careful not to overmix or the muffins will be tough).
Step 2: Mix the ingredients for the cream cheese mixture with a hand mixer until well combined and creamy, then combine the ingredients for the coconut topping (optional) in a separate bowl.
Step 3: Line 12-15 muffin tins with cupcake wrappers, then fill each lined tin about 1/4-1/3 full with the pumpkin muffin batter, reserving around 1/4 of the batter for spooning on top of the cheesecake mixture.
Step 4: Spoon about 2 tablespoons of the cream cheese filling onto the muffin batter in the tins, then add an additional teaspoon of muffin batter on top of the cream cheese filling. Use a kitchen knife or skewer to swirl the cheesecake filling and muffin batter together, then sprinkle the coconut topping over top.
For Cheesecake Filled Muffins instead of Cheesecake Swirled Muffins:
Fill the muffin tins with around 2 tablespoons of batter (or until 1/4 full), reserving around 1/3 of the batter. Use a spoon to make a slight indentation in the center of the muffin batter, then fill the center with 2 tablespoons of cream cheese. Top the cream cheese filling with an additional tablespoon of muffin batter, ensuring the cream cheese filling is not touching the edges of the liner and is well encased with muffin batter. Top with coconut topping and then bake as directed in the recipe card.
Step 5: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted into the batter. Cool before removing, then enjoy!
Storage for these Amish Pumpkin Cheesecake Muffins with Coconut Topping:
These pumpkin cheesecake muffins can be stored in an airtight container in the refrigerator for up to a week, or they can be frozen in an airtight container for several months. If you like your muffin soft and room temperature, feel free to pull them out 30 minutes ahead of time, or pop them into the microwave for around 20-30 seconds. Enjoy!
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