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Heavenly Pumpkin Cheesecake Muffins

Deliciously moist muffins with a creamy cheesecake center, perfect for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour Sift before measuring; can substitute with whole wheat flour.
  • 1 cup sugar Regular granulated sugar or brown sugar for deeper flavor.
  • 1 tsp baking powder Ensure freshness for maximum rise.
  • 0.5 tsp baking soda Balances pumpkin's acidity.
  • 1 tsp cinnamon Use freshly ground for optimal flavor.
  • 0.5 tsp nutmeg Freshly grated is best.
  • 0.5 tsp salt Enhances sweetness.
  • 0.5 cups vegetable oil Can substitute with canola or melted coconut oil.
  • 2 large eggs Preferably room temperature.
  • 1 cup pumpkin puree Use 100% pumpkin, homemade or canned.
  • 1 tsp vanilla extract Elevates the flavor profile.
Cheesecake Filling
  • 8 oz cream cheese, softened Full-fat is recommended for creaminess.
  • 0.25 cup sugar Regular sugar works well.
  • 1 large egg Also at room temperature.
  • 1 tsp vanilla extract Completes the flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a large bowl, mix together vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
  4. Gently fold the dry ingredient mixture into the pumpkin mixture until just combined.
  5. In another bowl, beat together softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth.
Assembly
  1. Spoon pumpkin batter into each muffin liner until halfway full.
  2. Add a spoonful of cheesecake filling in the center, then top with more pumpkin batter until about ¾ full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, until a toothpick inserted in the pumpkin batter comes out clean.
Cooling
  1. Let muffins cool for about 5 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store muffins at room temperature for 1 day, in the fridge for up to a week, or freeze for up to 3 months. Consider using an ice cream scoop for neat muffins.