Print

Pumpkin Cheesecake Muffins

pumpkin cheesecake muffins - featured image
Print Recipe

These moist pumpkin cheesecake muffins feature a creamy cheesecake swirl inside tender, spiced pumpkin batter. Perfect for fall, they’re easy to make and always a crowd-pleaser for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar (for cheesecake swirl)
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract (for cheesecake swirl)
  • Raw sugar or coarse turbinado sugar (optional, for topping)
  • Chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  3. In another bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Do not overmix.
  5. In a medium bowl, beat softened cream cheese with 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
  6. Spoon about 2 tablespoons of pumpkin batter into the bottom of each muffin cup. Top with 1 tablespoon of the cheesecake mixture, then add another tablespoon of pumpkin batter over the top.
  7. Use a butter knife or skewer to gently swirl the cheesecake layer into the pumpkin batter, creating a marbled effect.
  8. Sprinkle tops with raw sugar or chopped nuts if desired.
  9. Bake for 20-24 minutes, or until a toothpick inserted into the pumpkin part comes out clean (the cheesecake part may cling a bit).
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the batter to keep muffins tender. Swirl the cheesecake filling gently for a marbled look. Muffins are best at room temperature and flavors deepen after a day. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake muffins, fall baking, pumpkin muffins, cream cheese swirl, easy pumpkin recipe, autumn treats, breakfast muffins, snack, dessert

Find it online: https://chrisfeasts.com/pumpkin-cheesecake-muffins-easy-fall-recipe-for-moist-irresistible-treats/