Pumpkin Cheesecake Muffins

First of all, I want to thank you for being here! I’m beyond excited to share today’s recipe—one that’s a seasonal favorite and sure to become a staple in your baking repertoire. 🎃 These Pumpkin Cheesecake Muffins are a perfect blend of moist, spiced pumpkin goodness and rich, creamy cheesecake filling.

Are you ready to fill your kitchen with the warm, comforting aroma of fall? If you love the thought of indulging in pumpkin flavors but crave something extra, these muffins hit the sweet spot. Not too complicated, and seriously impressive! Plus, who can resist that cheesecake center? 😋

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Why You’ll Love These Pumpkin Cheesecake Muffins

These muffins bring together the best of both worlds: the cozy warmth of spiced pumpkin and the silky richness of cheesecake. Imagine biting into a perfectly baked pumpkin muffin, only to find a creamy cheesecake center waiting inside. It’s like discovering a hidden treasure in every bite!

• Flavor: The spices—cinnamon and nutmeg—give these muffins a warm, seasonal kick, while the pumpkin keeps them moist and tender. Then there’s the cheesecake center—smooth, tangy, and sweet enough to balance the spices.
• Texture: Soft and fluffy pumpkin muffins paired with that luscious cheesecake filling.
• Versatility: Great for breakfast, brunch, dessert, or an anytime snack. These muffins are anything but boring!!

Ingredients for Pumpkin Cheesecake Muffins

For the Muffins:

• 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

For the Cheesecake Filling:

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

How to Make Pumpkin Cheesecake Muffins

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This is a must to prevent the muffins from sticking!

Step 2: Prepare the Muffin Batter

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a separate large bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract. Slowly fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix—this keeps the muffins nice and tender.

Step 3: Make the Cheesecake Filling

In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This is your luscious cheesecake layer that’ll make these muffins stand out!

Step 4: Assemble the Muffins

Fill each muffin liner halfway with the pumpkin batter. Add a spoonful of the cheesecake filling into the center of each, then top with a little more pumpkin batter until the liners are about ¾ full.

Step 5: Bake to Perfection

Bake the muffins in your preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. The smell when these muffins are baking is incredible!!

Tips for Making the Perfect Pumpkin Cheesecake Muffins

• Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature to avoid any lumps in the cheesecake filling.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can make the muffins dense instead of fluffy.
• Storage: These muffins can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. Just thaw them overnight in the fridge before serving.

Ingredient Swaps and Add-Ins

Feeling creative? Here are a few ways to switch things up:

• Add chocolate chips to the pumpkin batter for a delightful pumpkin-chocolate combo.
• Swap the spices: If you’re not a fan of nutmeg, try using allspice or ginger for a different flavor twist.
• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend.

What to Serve with Pumpkin Cheesecake Muffins

These muffins are perfect on their own but even better with:

• A cup of hot coffee or spiced tea to bring out the warm flavors.
• A dollop of whipped cream for an extra indulgent treat.
• Or, serve them as part of a fall-themed brunch with scrambled eggs and bacon.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can use fresh pumpkin puree if you prefer, just make sure it’s well-drained and not too watery.

Can I make these muffins ahead of time?

Definitely! These muffins stay fresh for days in the fridge. They’re also great for freezing, so you can make a big batch and enjoy them whenever the craving hits.

How do I avoid a soggy cheesecake center?

Be sure not to overfill the muffin liners with cheesecake filling. Stick to a spoonful in the center, so it cooks evenly with the pumpkin batter.

Conclusion: Why You Need to Make These Muffins ASAP!

These Pumpkin Cheesecake Muffins are a real crowd-pleaser. Whether you’re looking for an impressive dessert for a fall gathering or just want to treat yourself, this recipe is guaranteed to be a hit. Simple to make, but with that wow factor of a hidden cheesecake center—it doesn’t get better than this!

I’d love to hear how yours turn out – share your creations with me on Pinterest or leave a review below! Craving more fall recipes? Check out these fall favorites:

• Pumpkin Spice Sugar Cookies
• Pumpkin Oatmeal Dump Cake
• Pumpkin Spice Latte Cupcakes

Nutritional Information (per muffin)

Approximate values:

• Calories: 280
• Fat: 15g
• Carbs: 34g
• Protein: 4g
• Sugar: 22g

Tried this recipe? I’d love to see how they turned out! Tag me on Instagram or Pinterest with your muffin masterpieces. Don’t forget to leave a review below—your feedback helps others find and love this recipe too! 🧁

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