Description
These Pumpkin Cheesecake Muffins are the ultimate fall-inspired treat! Fluffy spiced pumpkin muffins swirled with a rich, creamy cheesecake center. Perfect for cozy mornings, autumn gatherings, or make-ahead treats that freeze like a dream.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese (softened, full-fat block)
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
2. In a large bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
3. In another bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
4. Add wet ingredients to dry and stir until just combined—don’t overmix.
5. Spoon 1 tablespoon of batter into each greased or lined muffin cup. Add 1 heaping teaspoon of cream cheese filling in the center, then top with another tablespoon of batter. Swirl gently with a toothpick.
6. Bake at 350°F (175°C) for 18–22 minutes, or until muffins are set and toothpick in the pumpkin portion comes out clean.
7. Cool in pan 5 minutes, then transfer to a rack.
Notes
For best results, use room-temperature cream cheese to avoid lumps in the filling.
Don’t overmix the batter once wet and dry are combined—this keeps muffins soft.
These freeze beautifully! Just thaw overnight for a grab-and-go breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 17g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg