Why do you start at 425°F?

Starting the muffins at a higher temperature helps create those beautiful tall bakery-style tops before lowering the heat to gently finish baking.

Can I use another type of flour?

This recipe was created specifically for fresh milled flour, which absorbs liquid differently than processed store-bought flour. Because fresh milled flour contains the full bran and germ, it creates a softer, more tender pumpkin crumb with this exact hydration. Processed flour may bake up differently in this recipe. If you’d like to try another wheat, this recipe would be incredible with fresh milled spelt flour, which adds a naturally sweet, cozy flavor that pairs beautifully with pumpkin and cheesecake.

Pumpkin Cheesecake Muffins Made with Fresh Milled Flour

Name: Pumpkin Cheesecake Muffins Made with Fresh Milled Flour
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 72 grams Fresh Milled Soft White Flour; 57 grams Butter; 67 grams Light Brown Sugar; 1 tsp Cinnamon; 300 grams Fresh Milled Soft White Flour; 1 1/2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Cinnamon; 1 tbsp Pumkin Pie Spice; 1 tsp Salt; 3 Eggs; 1 (15oz) Can Pumpkin Purée; 100 grams Sugar; 110 grams Brown sugar; 113 grams Melted Butter; 80 grams Milk; 2 tsp Vanilla Extract; 226 grams Cream Cheese; 50 grams Sugar; 2 tsp Vanilla Extract

Print Recipe

Pumpkin Cheesecake Muffins Made with Fresh Milled Flour

Author: Kern River Milling

Difficulty: Intermediate Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Cooking Temp: 425 F

Description

These fresh milled pumpkin cheesecake muffins are soft, warmly spiced, and filled with a creamy cheesecake center. Perfect for fall breakfast, holiday baking, or freezer-friendly snacks, they bring cozy pumpkin flavor to every bite.

Instructions

Instructions
1. Line a muffin pan with liners and set aside.
2. Make the streusel topping by mixing the flour, brown sugar, and cinnamon together with a fork until evenly combined. Add the melted butter and stir just until crumbly. Set aside.
3. In a small bowl, make the cheesecake filling by combining the softened cream cheese, sugar, egg, and vanilla extract. Using a hand mixer or stand mixer, beat until smooth and creamy. Set aside.
4. Preheat the oven to 425°F.
5. In a large bowl, whisk together the fresh milled soft white flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
6. In a separate bowl, whisk together the pumpkin purée, eggs, sugar, brown sugar, melted butter, milk, and vanilla extract until smooth.
7. Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
8. Spoon 3 tablespoons of batter into each muffin liner. Add 1 tablespoon of cheesecake filling to the center. You can gently spread it into an even layer or use a butter knife to lightly swirl it. Top with 2 more tablespoons of muffin batter.
9. Sprinkle about 1 tablespoon of streusel topping over each muffin and gently press it in so it stays in place while baking.
10. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 15 minutes, or until the tops are set and lightly golden.
11. Let the muffins cool in the pan for 5–7 minutes, then transfer to a cooling rack to finish cooling.