If you’re on the hunt for a comforting fall treat that feels like a warm hug in muffin form, look no further than this Pumpkin Cheesecake Muffins Recipe. It brings together the creamy richness of cheesecake with the cozy spices and moist crumb of pumpkin muffins, delivering each bite with a perfect balance of sweetness and spice. Whether you’re baking for a holiday gathering or just wanting an indulgent breakfast, these muffins will delight your taste buds and fill your kitchen with the most inviting aroma.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, each playing a key role in crafting the perfect texture, flavor, and that irresistible golden hue. With pantry staples and a can of pumpkin puree, you’re just moments away from pumpkin muffin bliss.
- 1 3/4 cups all-purpose flour: The foundation for a tender, fluffy muffin crumb.
- 1 teaspoon baking soda: Helps the muffins rise beautifully and stay soft.
- 2 teaspoons pumpkin pie spice: Infuses those signature warm autumn flavors that define this recipe.
- 1/2 teaspoon salt: Balances sweetness and enhances the depth of all other ingredients.
- 1 cup pumpkin puree: Adds moisture, flavor, and that gorgeous orange color.
- 2 large eggs: Bind everything together while adding richness.
- 1/2 cup brown sugar: Brings a caramel-like sweetness and chewiness.
- 1/4 cup granulated sugar: Adds brightness and slightly crisp edges.
- 1/2 cup vegetable oil: Keeps muffins moist and tender for days.
- 1 teaspoon vanilla extract: Enhances the overall flavor with just a touch of sweet warmth.
- 8 ounces softened cream cheese (full-fat block): The star of the cheesecake filling for that creamy, dreamy swirl.
- 1/4 cup granulated sugar: Sweetens the cheesecake center perfectly.
- 1 egg yolk: Adds richness and smoothness to the cream cheese mixture.
- 1/2 teaspoon vanilla extract: Gives the cream cheese filling its signature sweet aroma.
How to Make Pumpkin Cheesecake Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
Begin by beating together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract in a medium bowl. Whisk until the mixture is completely smooth and creamy, with no lumps in sight. Set this luscious filling aside while you prep the muffin batter—that cheesecake center is what really makes these muffins shine.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This dry mix will create the perfect pumpkin-spiced base for your muffins, providing both the structure and that classic fall flavor everyone loves.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended. The wet ingredients bring moisture and richness, making sure your muffins stay tender and flavorful bite after bite.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; overworking the batter can make muffins tough instead of soft and light. A few small lumps are perfectly fine.
Step 5: Assemble the Muffins
Grease a muffin tin or line it with paper liners. Spoon about 1 tablespoon of the pumpkin batter into each muffin cup, then add 1 heaping teaspoon of the cream cheese filling right in the center. Finish by topping with another tablespoon of pumpkin batter. Using a toothpick, swirl the cream cheese through the pumpkin batter gently to create lovely marbling in each muffin.
Step 6: Bake to Perfection
Place the pan in a preheated oven at 350°F (175°C) and bake for 18 to 22 minutes. You’ll know they’re done when the pumpkin portion is set and a toothpick inserted into the muffin (not the cream cheese part) comes out clean. The aroma filling your kitchen as they bake will be pure autumn bliss!
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling slightly allows the flavors to settle and makes them easier to remove. Now, you’re ready to dig into these tender, cream-cheese-filled beauties.
How to Serve Pumpkin Cheesecake Muffins Recipe
Garnishes
While these muffins are amazing on their own, adding a light dusting of powdered sugar can elevate their look and taste, giving a hint of sweetness on the surface. For a bit of extra texture and flavor, sprinkle some chopped toasted pecans or a drizzle of honey on top just before serving—it’s a cozy touch that pairs beautifully with pumpkin and cream cheese.
Side Dishes
Serve these muffins alongside a mug of hot spiced coffee, chai tea, or even warm apple cider to emphasize their autumn vibes. For a heartier breakfast spread, plate them with scrambled eggs or a fresh fruit salad to balance the sweetness with some fresh acidity and protein.
Creative Ways to Present
Turn these Pumpkin Cheesecake Muffins into a delightful dessert centerpiece by cutting them in half and layering with whipped cream and caramel sauce for a mini trifle experience. Alternatively, arrange them on a rustic wooden board with seasonal fruits, nuts, and cheese for a charming fall brunch display that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover muffins can be stored in an airtight container at room temperature for up to two days. To keep them fresh longer, refrigerate them—just be sure to bring them to room temperature or warm gently before serving for the best texture.
Freezing
If you want to enjoy these pumpkin cheesecake muffins later, they freeze beautifully. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
To revive the tender, moist crumb, warm the muffins gently in a microwave for about 15 to 20 seconds or in a preheated 325°F (160°C) oven for 5 to 7 minutes. This will refresh the creamy filling and subtle spice notes, making every bite taste just as amazing as when freshly baked.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling already contains added sugar and spices. Using puree lets you control the flavors and sweetness precisely for this Pumpkin Cheesecake Muffins Recipe.
What can I use if I don’t have pumpkin pie spice?
A simple mix of cinnamon, nutmeg, cloves, and ginger can easily replace pumpkin pie spice. About half a teaspoon of cinnamon and a pinch of each other spice will provide that classic warmth and aroma.
Is it possible to make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum. This swap usually works well without compromising texture too much, but be sure to check your blend’s instructions for best results.
Can I substitute the vegetable oil with butter?
Absolutely. Melted unsalted butter can be used in place of vegetable oil for a richer flavor. Just ensure it’s cooled before mixing with other wet ingredients to avoid curdling the eggs or cream cheese.
How do I prevent the cream cheese from mixing completely with the pumpkin batter?
The key is to add the cream cheese filling carefully and swirl gently with a toothpick instead of stirring. This creates those beautiful marbled pockets of cheesecake in each muffin rather than all blending into one.
Final Thoughts
This Pumpkin Cheesecake Muffins Recipe is truly a little slice of autumn magic that’s easy to make and irresistible to eat. Perfectly spiced, wonderfully creamy, and moist beyond belief, these muffins are destined to become your new seasonal favorite. So, grab your mixing bowls and pumpkin puree, and treat yourself and your loved ones to a batch—they’re worth every delicious bite!
Print
Pumpkin Cheesecake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Muffins combine the warm spices of pumpkin pie with a creamy cheesecake center for a delightful fall treat. Perfectly moist and flavorful, these muffins are easy to prepare and bake, delivering a deliciously swirled cheesecake surprise in every bite.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients for Pumpkin Muffins
- 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
Cheesecake Filling
- 8 ounces cream cheese (softened, full-fat block)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract together until the mixture is smooth and creamy. Set this filling aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet pumpkin mixture into the bowl with dry ingredients and stir gently just until combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon about 1 tablespoon of the pumpkin batter into each greased or lined muffin cup. Add about 1 heaping teaspoon of the cheesecake filling in the center, then top with an additional tablespoon of pumpkin batter. Use a toothpick to gently swirl the cheesecake filling with the pumpkin batter for a marbled effect.
- Bake Muffins: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 18–22 minutes, or until the muffins are set and a toothpick inserted in the pumpkin portion comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not overmix the batter to keep the muffins light and fluffy.
- Use a toothpick to swirl the cheesecake filling gently to create a beautiful marbled look.
- Store muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat muffins slightly before serving for the best texture and flavor.
