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Salted Caramel Pumpkin Cheesecake Muffins

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These Salted Caramel Pumpkin Cheesecake Muffins combine a moist, spiced pumpkin muffin with a creamy cheesecake center and a gooey salted caramel swirl on top. Perfect for fall gatherings, brunch, or a cozy dessert, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (360g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk, any kind
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup (80ml) salted caramel sauce (store-bought or homemade)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist with nonstick spray.
  2. In a small bowl, combine cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Beat until smooth and creamy. Set aside.
  3. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In another bowl, whisk together pumpkin puree, vegetable oil, eggs, 1 teaspoon vanilla, and milk until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Scoop about 2 tablespoons of batter into each muffin liner (about 1/3 full). Add a heaping teaspoon of cheesecake filling to the center of each cup. Top with remaining pumpkin batter, covering the cheesecake layer (cups should be about 3/4 full).
  7. Drizzle a teaspoon of salted caramel sauce over each muffin. Use a toothpick or knife to gently swirl the caramel into the top layer.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out mostly clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with more caramel and sprinkle with flaky sea salt while still warm, if desired.
  10. Enjoy warm or let cool completely. Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.

Notes

For best results, use room temperature cream cheese and eggs for the cheesecake filling. Don’t overmix the batter to keep muffins light and fluffy. Drizzle extra caramel and sprinkle sea salt on top for a bakery-style finish. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin, cheesecake, muffins, salted caramel, fall dessert, easy, brunch, pumpkin spice, cream cheese, bakery-style, Thanksgiving, autumn, sweet, crowd-pleaser

Find it online: https://atomicbite.com/salted-caramel-pumpkin-cheesecake-muffins-easy-fall-dessert-recipe/