If you love everything pumpkin and adore the creamy goodness of cheesecake, then you are going to fall head over heels for this Pumpkin Cheesecake Muffins Recipe. These muffins bring together the best of both worlds—the warm, spiced flavors of pumpkin paired with a luscious, tangy cream cheese swirl baked right into each bite. Perfectly tender and bursting with flavor, they’re great for breakfast, snacks, or even a festive dessert that makes your kitchen smell amazing and your loved ones ask for seconds.
Ingredients You’ll Need
Getting these Pumpkin Cheesecake Muffins Recipe just right depends on a handful of simple but essential ingredients. Each one plays a crucial role—whether it’s adding moisture, spice, sweetness, or that velvety cheesecake texture that sets these muffins apart.
- All-purpose flour, 1 3/4 cups: The base that gives structure and tenderness.
- Baking soda, 1 teaspoon: Helps the muffins rise and become fluffy.
- Pumpkin pie spice, 2 teaspoons: The warm, cozy blend that defines the flavor.
- Salt, 1/2 teaspoon: Enhances and balances the sweetness and spices.
- Pumpkin puree, 1 cup: Adds moisture, richness, and that unmistakable autumn taste.
- Large eggs, 2: Binds ingredients while contributing to the soft texture.
- Brown sugar, 1/2 cup: Adds deeper sweetness and a hint of molasses flavor.
- Granulated sugar, 1/4 cup plus 1/4 cup for filling: Brings brightness and balances flavors in both batter and filling.
- Vegetable oil, 1/2 cup: Keeps the muffins moist and tender.
- Vanilla extract, 1 1/2 teaspoons (divided): Adds warmth and depth to both batter and cream cheese filling.
- Cream cheese, 8 ounces (softened, full-fat): The star of the luscious cheesecake swirl filling.
- Egg yolk, 1: Enriches the cream cheese filling with creaminess and smooth texture.
How to Make Pumpkin Cheesecake Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. This luscious filling will melt into the muffins creating that heavenly cheesecake swirl that makes the Pumpkin Cheesecake Muffins Recipe so special.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. These dry ingredients build the muffin’s structure and infuse it with that signature pumpkin spice flavor that feels like a cozy hug in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated. This wet mix is where the moistness and rich pumpkin flavor come from, balancing sweetness and spices beautifully.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important to avoid overmixing here; you want tender muffins with just the right crumb texture.
Step 5: Layer Batter and Filling
Now the fun begins! Spoon about one tablespoon of the pumpkin batter into each greased or lined muffin cup. Then add a heaping teaspoon of the cream cheese filling right in the center. Top with another spoonful of pumpkin batter, and gently swirl the layers with a toothpick to create those beautiful marble patterns that make every muffin look like a mini work of art.
Step 6: Bake to Perfection
Bake the muffins at 350°F (175°C) for 18 to 22 minutes, or until the muffins are set and a toothpick inserted in the pumpkin portion comes out clean. The smell while they bake will fill your kitchen with irresistible autumn warmth and sweet excitement.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This resting time ensures they hold together perfectly and are ready to be devoured (or saved!).
How to Serve Pumpkin Cheesecake Muffins Recipe
Garnishes
To elevate your Pumpkin Cheesecake Muffins Recipe even further, sprinkle a light dusting of powdered sugar on top or add a few crushed pecans for crunch and a nutty flavor that complements the spices beautifully. A drizzle of caramel sauce makes these irresistible for a special occasion.
Side Dishes
If you’re serving these muffins for breakfast or brunch, pair them with a cup of spiced chai tea or a creamy latte to amplify the cozy experience. Fresh seasonal fruit like sliced pears or apples also adds a nice, refreshing balance to the rich and creamy muffins.
Creative Ways to Present
Show off the beautiful cheesecake swirls by cutting a muffin in half and serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a memorable dessert. Or arrange them in a rustic basket lined with a linen cloth for a charming fall-themed gift or party platter.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pumpkin Cheesecake Muffins Recipe in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week—just make sure they are well covered to prevent drying out.
Freezing
These muffins freeze beautifully! Place cooled muffins in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep well for up to three months. Thaw overnight in the fridge or warm gently before serving to enjoy that just-baked freshness.
Reheating
To bring back that fresh-from-the-oven warmth, microwave muffins on medium power for 20 to 30 seconds or warm in a preheated oven at 325°F (165°C) for 5 to 7 minutes. Reheating makes the cheesecake swirl extra gooey and the muffin soft and comforting again.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in the Pumpkin Cheesecake Muffins Recipe and is an easy way to save time without sacrificing any flavor or moisture.
Do I have to use full-fat cream cheese for the filling?
For the creamiest and most flavorful cheesecake filling, full-fat cream cheese is best. Reduced-fat versions can work but might affect the texture and richness.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with an equal amount of gluten-free flour blend. Just make sure your blend includes xanthan gum or add it separately for the best results.
How can I prevent the cream cheese filling from sinking to the bottom?
Layering the filling between spoonfuls of batter and gently swirling it with a toothpick helps distribute it evenly throughout each muffin, so it won’t sink during baking.
Are these muffins suitable for freezing and reheating?
Definitely! This Pumpkin Cheesecake Muffins Recipe freezes wonderfully and reheats well, making it a convenient and delicious option for make-ahead treats or busy mornings.
Final Thoughts
These Pumpkin Cheesecake Muffins Recipe are a delightful treat that combines comforting autumn spices and creamy cheesecake in every bite. They are easy to make, wonderfully versatile, and sure to become a fast favorite in your baking rotation. I can’t wait for you to try them and experience that fantastic pumpkin-cheesecake magic yourself!
Print
Pumpkin Cheesecake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Cheesecake Muffins, a perfect autumn treat combining the warm spices of pumpkin pie with a creamy cheesecake center. These muffins bake up light and fluffy with a rich, tangy cream cheese swirl that adds a lovely texture and taste contrast.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese (softened, full-fat block)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside to use later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined. This will form the base of your muffin batter.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon about 1 tablespoon of pumpkin batter into each greased or lined muffin cup. Next, add a heaping teaspoon of the cream cheese filling in the center of each muffin, then top with another tablespoon of pumpkin batter. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
- Bake: Preheat your oven to 350°F (175°C). Bake the muffins for 18–22 minutes or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely. This helps them set and makes them easier to remove from the pan.
Notes
- For best results, use full-fat cream cheese softened to room temperature for a smooth filling.
- Do not overmix the muffin batter to keep your muffins light and fluffy.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- These muffins can be enjoyed warm or at room temperature.
