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Pumpkin Cheesecake Muffins

Deliciously moist Pumpkin Cheesecake Muffins combine spiced pumpkin batter with a creamy cheesecake center, perfect for autumn gatherings or cozy mornings.
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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, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour high-quality for the fluffiest texture
  • 1 cup sugar you can use brown sugar for a deeper flavor
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon freshly ground is best for flavor
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cups vegetable oil or melted coconut oil for a subtle flavor twist
  • 1 cup pumpkin puree make sure it’s pure pumpkin, not pie filling
  • 1 tsp vanilla extract
Cheesecake Filling
  • 8 oz cream cheese softened, use full-fat for a richer filling
  • 0.25 cups sugar for sweetening the filling
  • 1 tsp vanilla extract for flavoring the filling

Method
 

Preparation
  1. Preheat your 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.
  3. In a large bowl, mix together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and combined.
  4. Fold in the dry ingredients to the wet mixture using a spatula, being careful not to overmix.
  5. In another bowl, beat the softened cream cheese with ¼ cup of sugar, 1 egg, and 1 tsp of vanilla extract until creamy and smooth.
  6. Fill each muffin liner halfway with the pumpkin batter. Spoon a dollop of the cheesecake filling into each muffin, then top with more pumpkin batter until the liners are about ¾ full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the tin before transferring to a wire rack.

Notes

Don’t skip lining your muffin tin! Ensure toppings spring back to know they’re done. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free mix.