Imagine biting into a tender, spiced pumpkin muffin, only to discover a luscious, creamy cheesecake filling hiding inside! These Pumpkin Cheesecake Muffins are the ultimate fall treat, combining the best of both worlds in one perfectly portioned package. I promise you, these will be a hit at your next brunch or holiday gathering!
Ingredients
For the Pumpkin Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Let’s Talk About the Ingredients (and Substitutions!)
Okay, let’s break down why each ingredient is important and any swaps you can make in a pinch!
The Pumpkin Muffin Base
This is your foundation! The combination of cinnamon, nutmeg, and cloves is what gives that signature pumpkin spice flavor. Don’t skip the salt – it really balances the sweetness. If you’re out of one of the spices, you can use pumpkin pie spice blend! For the pumpkin puree, make SURE you are using 100% pumpkin puree and NOT pumpkin pie filling. They are not interchangeable. You could even try making your own pumpkin puree!
The Dreamy Cheesecake Swirl
Cream cheese is, of course, the star here. Make absolutely certain it’s softened! This ensures a smooth, lump-free filling. I prefer full-fat cream cheese for the richest flavor, but you can use a reduced-fat version if you prefer. Vanilla extract enhances the cream cheese flavor, but a tiny pinch of lemon zest would also be amazing!
Equipment You’ll Need
- Muffin tin
- Muffin liners (optional, but recommended for easy cleanup)
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Ice cream scoop or large spoon (for filling muffin liners)
Step-by-Step Instructions
Make the Pumpkin Muffin Batter:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the sugar, oil, pumpkin puree, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Beat in the egg and vanilla extract until just combined. Don’t overmix!
Assemble and Bake the Muffins:
- Fill each muffin liner about halfway full with the pumpkin muffin batter.
- Top each muffin with a generous spoonful of the cheesecake filling.
- Use a toothpick or knife to gently swirl the cheesecake filling into the pumpkin batter. Don’t over swirl – a little separation is pretty!
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Tips & Tricks for Muffin Perfection
I’ve learned a few things along the way to ensure these Pumpkin Cheesecake Muffins are always a success!
- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to tough muffins. Mix until just combined.
- Softened Cream Cheese is Key: Seriously, don’t skip this step! Cold cream cheese will create a lumpy filling.
- Swirl Gently: Over-swirling can muddy the colors. A few defined swirls look the best.
- Toothpick Test: Insert a toothpick into the pumpkin portion of the muffin. If it comes out clean, they’re done!
- Cool Completely: I know it’s tempting to dig in right away, but letting them cool allows the flavors to meld and the texture to set.
Variations to Try
Want to mix things up? Here are a few ideas:
- Chocolate Chips: Add ½ cup of chocolate chips to the pumpkin muffin batter. Dark chocolate would be especially delicious!
- Nuts: Add chopped pecans or walnuts to the muffin batter for a little crunch.
- Spiced Streusel Topping: Top the muffins with a simple streusel topping made from flour, brown sugar, oats, and butter before baking. This would add a nice textural contrast.
- Cream Cheese Drizzle: After the muffins have cooled, drizzle them with a simple glaze made from powdered sugar and milk or cream. Add a touch of vanilla or pumpkin pie spice to the glaze for extra flavor!
Serving Suggestions
These muffins are fantastic on their own, but here are a few ways to elevate the experience:
- Warm with a dollop of whipped cream: A classic combination that never fails.
- Alongside a cup of coffee or tea: The perfect afternoon treat.
- Part of a brunch spread: These muffins are a guaranteed crowd-pleaser.
- As a dessert: Who says muffins can’t be dessert?
Storage Instructions
These Pumpkin Cheesecake Muffins are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. You can also refrigerate them for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature before serving.
More Pumpkin Recipes You’ll Love!
If you’re a pumpkin fanatic like me, you’ll want to check out these other delicious pumpkin recipes!
- Don’t throw away those pumpkin seeds! Make a batch of Garlic Roasted Pumpkin Seeds for a healthy and flavorful snack.
- For another delicious muffin option, try these Apple Pumpkin Streusel Muffins!
- Looking for a show-stopping dessert? This Maple Pecan Pumpkin Cheesecake is guaranteed to impress.
- For a quicker cheesecake fix, these Pumpkin Cheesecake Bars are perfect!
- And of course, you can’t go wrong with classic Pumpkin Cookies.
- Or keep things simple with these incredibly Pumpkin Muffins.
Frequently Asked Questions (FAQ)
Can I use pumpkin pie filling instead of pumpkin puree?
No, do NOT use pumpkin pie filling. Pumpkin pie filling has added spices and sugar, which will affect the taste and texture of the muffins. Use 100% pumpkin puree.
Can I use a different type of oil?
Yes, you can substitute melted coconut oil or unsalted butter for the vegetable oil.
Can I make these muffins ahead of time?
Yes, you can make the muffins a day ahead of time. Store them in an airtight container at room temperature or in the refrigerator.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 2 months. Let them thaw at room temperature before serving.
My cheesecake filling sank to the bottom of the muffins. What did I do wrong?
This can happen if the cheesecake filling is too thin. Make sure you’re using softened cream cheese and don’t overmix the filling. Also, be sure not to overfill the muffin liners with the pumpkin batter.
Ready to Bake?
So, grab your mixing bowls and get ready to create these irresistible Pumpkin Cheesecake Muffins! I know you’ll love them as much as I do. Happy baking!
Why is it important to use pumpkin puree instead of pumpkin pie filling?
Pumpkin pie filling has added spices and sugar, which will alter the taste and texture of the muffins. It’s crucial to use 100% pumpkin puree for the correct outcome.
How can I prevent my cheesecake filling from sinking to the bottom of the muffins?
Ensure you are using softened cream cheese and avoid overmixing the cheesecake filling. Also, don’t overfill the muffin liners with the pumpkin batter.
What’s the best way to store these Pumpkin Cheesecake Muffins?
These muffins are best enjoyed within 2-3 days when stored in an airtight container at room temperature. You can also refrigerate them for up to a week, or freeze them for up to 2 months in a freezer-safe bag or container.
Can I substitute any of the ingredients in the pumpkin muffin batter?
Yes, you can substitute melted coconut oil or unsalted butter for the vegetable oil. If you’re missing individual spices, you can use pumpkin pie spice blend. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Best Pumpkin Cheesecake Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the sugar, oil, pumpkin puree, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix!
- In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Beat in the egg and vanilla extract until just combined. Don’t overmix!
- Fill each muffin liner about halfway full with the pumpkin muffin batter.
- Top each muffin with a generous spoonful of the cheesecake filling.
- Use a toothpick or knife to gently swirl the cheesecake filling into the pumpkin batter. Don’t over swirl.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
