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Best Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins combine the comforting flavors of fall with a creamy cheesecake filling. They are the perfect treat for brunch, holidays, or any time you crave a delicious, perfectly portioned dessert. Enjoy the best of both worlds in every bite!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 8 ounces cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin
  • Muffin liners
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Measuring cups
  • Measuring spoons
  • Ice cream scoop or large spoon
  • Whisk
  • Toothpick or knife
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the sugar, oil, pumpkin puree, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix!
  5. In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  6. Beat in the egg and vanilla extract until just combined. Don't overmix!
  7. Fill each muffin liner about halfway full with the pumpkin muffin batter.
  8. Top each muffin with a generous spoonful of the cheesecake filling.
  9. Use a toothpick or knife to gently swirl the cheesecake filling into the pumpkin batter. Don't over swirl.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the muffin batter to avoid tough muffins. Ensure cream cheese is softened for a smooth filling. Swirl gently to maintain distinct colors. Use a toothpick to test for doneness in the pumpkin portion of the muffin. Cool completely to allow flavors to meld and texture to set.
Storage: Store in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 2 months.
Variations: Add ½ cup of chocolate chips or chopped nuts to the pumpkin muffin batter. Top with a streusel topping before baking or drizzle with a cream cheese glaze after cooling.