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Pumpkin Cheesecake Muffins

Delight in the perfect fusion of spiced pumpkin and creamy cheesecake with these homemade Pumpkin Cheesecake Muffins, perfect for any fall occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Spoon and level for accuracy.
  • 1 cup sugar Granulated sugar works best.
  • 1 tsp baking powder For the perfect rise.
  • 0.5 tsp baking soda Balances acidity in the pumpkin.
  • 1 tsp cinnamon Use fresh ground for the best flavor.
  • 0.5 tsp nutmeg Adds warm, cozy flavor.
  • 0.5 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 0.5 cups vegetable oil Can be substituted with melted coconut oil.
  • 2 large eggs Best at room temperature.
  • 1 cup pumpkin puree Use canned or homemade, not pumpkin pie filling.
  • 1 tsp vanilla extract Use high-quality extract.
Cheesecake Filling
  • 8 oz cream cheese, softened Should be at room temperature.
  • 0.25 cups sugar Sweetens the filling.
  • 1 egg egg Room temperature makes blending easier.
  • 1 tsp vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another large bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; a few lumps are fine.
  5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and fluffy.
  6. Spoon about 1 tablespoon of pumpkin batter into each muffin liner, followed by a spoonful of cheesecake filling, then top off with another tablespoon of pumpkin batter.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months.