Print

Pumpkin Cheesecake Muffins

pumpkin cheesecake muffins - featured image
Print Recipe

These pumpkin cheesecake muffins feature a moist, spiced pumpkin batter with a creamy cheesecake swirl in the center. Perfect for fall gatherings, brunch, or as a cozy treat, they’re easy enough for beginners and always a crowd-pleaser.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (dairy or unsweetened plant-based)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar or cinnamon 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 paper liners or spray with nonstick baking spray.
  2. In a medium bowl, beat cream cheese with 1/4 cup granulated sugar until smooth and creamy (about 1-2 minutes). Add egg yolk and 1/2 teaspoon vanilla extract, then beat again until fully combined and lump-free. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In another bowl, whisk together 1 cup granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and 1 teaspoon vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Stir just until no streaks of flour remain.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin liner. Drop 1 heaping tablespoon of cheesecake filling in the center of each, then cover with remaining pumpkin batter, filling each cup about 3/4 full.
  7. Use a toothpick or skewer to gently swirl the cheesecake filling into the pumpkin batter for a marbled look. Sprinkle tops with turbinado sugar or chopped nuts if desired.
  8. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the muffin (not the cheesecake part) comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For best results, use room temperature eggs and cream cheese. Don’t overmix the batter to keep muffins tender. Swirl the cheesecake filling gently for a marbled effect. Muffins can be made gluten-free with a 1:1 GF flour blend or dairy-free with plant-based substitutes. Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake muffins, fall baking, pumpkin spice, easy muffins, cream cheese swirl, Thanksgiving brunch, beginner baking, nut-free, make ahead, freezer friendly

Find it online: https://atomicbite.com/pumpkin-cheesecake-muffins-recipe-easy-fall-treats-for-beginners/