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Pumpkin Cheesecake Muffins Recipe

Pumpkin Cheesecake Muffins Recipe
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★★★★★

4.7 from 19 reviews

These Pumpkin Cheesecake Muffins combine the warm, spiced flavors of pumpkin with a creamy cheesecake center, making a perfect autumn treat for breakfast or dessert. Soft, moist, and bursting with seasonal spices, they are easy to make and sure to impress your family and friends.

Ingredients

Scale

Muffin Batter

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Prepare the Muffin Batter: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, combine the vegetable oil, eggs, pumpkin puree, and vanilla extract. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the muffins tender.
  3. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until the mixture is smooth and creamy. This will be the luscious cheesecake center of your muffins.
  4. Assemble the Muffins: Fill each prepared muffin liner halfway with the pumpkin batter. Add a spoonful of the cheesecake filling on top of the batter, then cover with more pumpkin batter until each liner is about three-quarters full. This layering creates a delightful swirl of flavors and textures.
  5. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. Remove from the oven, and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree for best results.
  • Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
  • Do not overmix the muffin batter to ensure moist and tender muffins.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a decorative touch, sprinkle a little cinnamon sugar on top before baking.
  • Let muffins cool completely before storing to prevent condensation and sogginess.

Nutrition

Keywords: pumpkin cheesecake muffins, pumpkin muffins with cream cheese, fall recipes, holiday muffins, autumn baking

Find it online: https://thehungrymason.com/pumpkin-cheesecake-muffins-recipe/