Pumpkin Cheesecake Muffins
Indulge in the ultimate fall treat with these irresistible Pumpkin Cheesecake Muffins—a dreamy combination of moist pumpkin spice cake and luscious cheesecake filling. Perfectly spiced with warm pumpkin pie spice and swirled with a creamy, tangy center, these muffins are as beautiful as they are delicious. Ready in just 40 minutes, this recipe is perfect for cozy mornings, holiday gatherings, or a decadent dessert. Serve them room-temperature or slightly chilled for a seasonal twist that will wow your friends and family. Plus, they store beautifully in the fridge, making them a convenient make-ahead option for busy autumn days! Whether you're a pumpkin spice enthusiast or a cheesecake lover, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1.67 cups All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 8 ounces Cream cheese, softened
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In another medium-sized bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the cheesecake mixture to a piping bag or set aside for spooning into the muffins.
Spoon about 2 tablespoons of the pumpkin batter into each muffin cup, filling them about halfway.
Pipe or spoon a small dollop of the cheesecake mixture (about 1 tablespoon) onto the center of each muffin cup, then cover with an additional 1-2 tablespoons of pumpkin batter. Each muffin cup should be about 3/4 full.
Use a toothpick or skewer to gently swirl the cheesecake filling into the muffin batter for a marbled effect, if desired.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge (avoiding the cheesecake center) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the Pumpkin Cheesecake Muffins at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 346.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 465 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
