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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins That Bring Cozy Fall Vibes

Pumpkin Cheesecake Muffins are moist, spiced, and feature a creamy cheesecake center. Perfect for fall gatherings!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can swap with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for richer flavor
  • 1 tbsp Baking Powder Ensure it's fresh
  • 1 ts Baking Soda Ensure it's fresh
  • 1 ts Ground Cinnamon Adjust to taste
  • 0.5 ts Ground Nutmeg Adjust to taste
  • 0.5 ts Salt Use kosher for milder taste
  • 0.5 cup Vegetable Oil Melted coconut oil can be used
  • 2 large Eggs Flax eggs can be used for vegan option
  • 1 cup Pumpkin Puree Ensure it's not watery
  • 1 ts Vanilla Extract
For the Cheesecake Layer
  • 8 oz Cream Cheese Must be softened
  • 0.25 cup Additional Sugar Adjust to sweetness preference

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, mix all dry ingredients: flour, sugar, baking powder, baking soda, spices, and salt.
  3. In a large bowl, whisk together wet ingredients: oil, eggs, pumpkin, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. In a separate bowl, beat cream cheese, additional sugar, and egg until smooth.
  6. Fill each muffin liner halfway with pumpkin batter, add cheesecake mixture, then top with more pumpkin batter.
  7. Bake for 20-25 minutes, checking with a toothpick for doneness.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

For freshness, store in an airtight container. Muffins last up to 7 days in the fridge or 3 months in the freezer.

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