Go Back
–+ servings
Pumpkin Cheesecake Muffins

Deliciously Moist Pumpkin Cheesecake Muffins for Fall Bliss

Delightful Pumpkin Cheesecake Muffins that blend moist pumpkin with a creamy cheesecake swirl, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour Try whole wheat for added nutrition.
  • 2 teaspoons baking powder Ensure it's fresh for optimal rise.
  • 1 te teaspoon baking soda Helps the muffins rise perfectly.
  • 2 teaspoons cinnamon Adds warmth and spice.
  • 0.5 teaspoon nutmeg Contributes a classic fall flavor.
  • 0.25 teaspoon cloves Delivers depth in flavor.
  • 0.5 teaspoon salt Elevates overall flavor.
  • 0.75 cup granulated sugar Coconut sugar can reduce glycemic index.
  • 0.5 cup brown sugar Adds moisture and a hint of caramel.
  • 1 cup pumpkin puree Ensure it’s pure pumpkin.
  • 2 large eggs Use flaxseed meal for a vegan option.
  • 0.5 cup vegetable oil Keeps muffins moist.
  • 1 teaspoon vanilla extract Essential for flavor depth.
For the Cheesecake Swirl
  • 8 ounces full-fat cream cheese Creates a rich and creamy layer.
  • 1 large egg yolk Increases richness; can omit for lighter option.
  • 0.3 cup granulated sugar Adjust to taste preference.
  • 1 teaspoon vanilla extract A must for depth of flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract; blend until smooth.
  4. Gently fold wet ingredients into dry mixture using a spatula until just combined.
  5. In a medium bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until creamy and smooth.
  6. Spoon pumpkin batter into muffin cups filling them about two-thirds full, then add cheesecake mixture on top and swirl gently.
  7. Bake for 22-25 minutes; insert a toothpick to check doneness.
  8. Let muffins cool in the tin for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 34mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Enjoy them warm for an indulgent treat, and try mixing in chocolate chips or nuts for a twist.

Tried this recipe?

Let us know how it was!