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
Scale
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.
