Go Back

Pumpkin Cheesecake Muffins

Delightful fusion of moist pumpkin muffins and creamy cheesecake, perfect for cozy autumn mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffins
  • 1.5 cups all-purpose flour Always use high-quality flour for the best structure.
  • 1 cup sugar Granulated white sugar or coconut sugar can be used.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon Freshly ground cinnamon gives the best flavor.
  • 0.5 tsp nutmeg
  • 0.5 tsp salt Enhances all flavors.
  • 0.5 cups vegetable oil Can use canola or melted coconut oil.
  • 2 eggs large Room temperature eggs create a smoother batter.
  • 1 cup pumpkin puree Use pure pumpkin, not pie filling.
  • 1 tsp vanilla extract Quality extract makes a difference.
For the Cheesecake Filling
  • 8 oz cream cheese, softened Use full-fat cream cheese for richness.
  • 0.25 cup sugar Adds sweetness to balance the cream cheese.
  • 1 egg large Aim for room temperature.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla until well blended.
  4. Fold in the dry ingredients with the pumpkin mixture until just combined.
  5. In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
  6. Fill each muffin liner halfway with pumpkin batter.
  7. Add a spoonful of cheesecake filling and then top with more pumpkin batter until the liners are ¾ full.
  8. Place the muffins in the preheated oven and bake for 20-25 minutes.
  9. Let cool for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. They freeze well for up to 3 months.