Go Back
Delicious Pumpkin Cheesecake Muffins topped with cream cheese frosting.

Pumpkin Cheesecake Muffins

These moist muffins blend warm autumn spices with a creamy cheesecake filling, creating a treat perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 0.5 cups vegetable oil
  • 2 large eggs
Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 0.25 cups granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1 teaspoon non-alcoholic vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
Mixing
  1. In a large bowl, beat the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vegetable oil, and 2 eggs until smooth.
  2. Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
Cheesecake Filling
  1. In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and vanilla extract until creamy and smooth.
Assembling
  1. Fill each muffin cup about 3/4 full with the pumpkin batter.
  2. Place a tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick to swirl the cheesecake into the batter.
Baking
  1. Bake for 18 to 22 minutes or until a toothpick inserted into the pumpkin part comes out clean.
  2. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These muffins are delightful on their own but can be enjoyed warm with a drizzle of maple syrup or whipped cream. Store in an airtight container for up to three days or freeze for up to three months.
QR Code linking back to recipe