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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins That'll Warm Your Heart This Fall

Discover delicious Pumpkin Cheesecake Muffins that combine moist pumpkin spice batter with a creamy cheesecake swirl, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can be swapped with a gluten-free blend
  • 2 teaspoons baking powder acts as a leavening agent
  • 1 teaspoon baking soda works with the pumpkin puree
  • 1 teaspoon cinnamon adjust to flavor preference
  • 0.5 teaspoons nutmeg enhances fall flavor
  • 0.25 teaspoons cloves omit if too strong
  • 0.5 teaspoons salt balances sweetness
  • 0.75 cups granulated sugar sweetens the muffins
  • 0.5 cups brown sugar adds moisture and richness
  • 1 cup pumpkin puree pure pumpkin, not spiced
  • 2 large eggs binds ingredients
  • 0.5 cups oil substitute with melted butter if desired
  • 1 teaspoon vanilla extract enhances flavor
For the Cheesecake Swirl
  • 8 ounces cream cheese full-fat preferred
  • 1 large egg yolk adds richness
  • 0.25 cups granulated sugar sweetens the cheesecake
  • 1 teaspoon vanilla extract adds depth

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined; do not overmix.
  5. In a small bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla until creamy.
  6. Spoon 2 tablespoons of pumpkin batter into each muffin cup, followed by 1 tablespoon of cheesecake mixture. Swirl gently with a toothpick.
  7. Bake for 22-25 minutes, checking for doneness around 20 minutes.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container in the fridge for up to 5 days. Can freeze for longer storage.

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