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
Scale
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.
