Pumpkin Cheesecake Muffins

If you’re a fan of both pumpkin and cheesecake, these Pumpkin Cheesecake Muffins are the perfect treat for you. Combining the warm, spiced flavors of pumpkin with the creamy richness of cheesecake, these muffins are a delicious fall indulgence.

Perfect for breakfast, a snack, or even dessert, these muffins are a fun twist on classic pumpkin muffins. They will surely become a seasonal favorite with their moist texture and irresistible cream cheese swirl.

Yield: 12 Muffins

Pumpkin Cheesecake Muffins

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Pumpkin Cheesecake Muffins combine the best of both worlds: moist, spiced pumpkin muffins with a swirl of creamy cheesecake filling. These muffins are perfect for fall, combining rich autumn flavors with a creamy, indulgent twist.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

For the Pumpkin Muffins:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup vegetable oil or melted butter
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract.

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a separate large bowl, mix the pumpkin puree, oil (or melted butter), sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix.
5. In another small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
6. Spoon the pumpkin batter into the prepared muffin tin, filling each cup about ¾ full.
7. Add a spoonful of the cheesecake filling on top of each muffin, and use a toothpick to swirl it gently into the batter.
8. Bake the muffins in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan briefly before transferring them to a wire rack to cool completely.

Notes

• Customization: For extra texture and flavor, add chocolate chips, chopped pecans, or walnuts to the muffin batter.
• Make-Ahead: You can prepare the batter and cream cheese filling a day in advance and store them in the refrigerator until ready to bake.

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Storage Ideas

Refrigerator

Leftover pumpkin cheesecake muffins can be stored in an airtight container in the refrigerator for up to 5 days. You can reheat them slightly in the microwave for a warm, fresh taste.

Freezer

These muffins freeze well. After they’ve cooled completely, wrap each one in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months, thaw at room temperature, or gently reheat in the microwave.

Wrapping it up

These Pumpkin Cheesecake Muffins perfectly combine cozy pumpkin spices and rich, creamy cheesecake. Ideal for fall gatherings or as a sweet snack, they offer a delightful balance of flavors and textures that everyone will love.

Whether you’re baking them for a special occasion or to enjoy with your morning coffee, these muffins are sure to impress.