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Pumpkin cheesecake muffins

Pumpkin Cheesecake Muffins

Moist pumpkin spice muffins swirled with creamy cheesecake filling—an irresistible fall treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Muffins
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin purée unsweetened
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 tsp vanilla extract
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowls
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk pumpkin purée, oil, eggs, sugars, and vanilla until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. For the cheesecake filling: beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Spoon batter into muffin cups, filling halfway. Add a spoonful of cheesecake mixture, then top with more batter until 3/4 full.
  7. Use a toothpick to gently swirl the cheesecake into the pumpkin batter.
  8. Bake 20–22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 2500IUVitamin C: 1mgCalcium: 40mgIron: 1.5mg

Notes

For an extra touch, sprinkle cinnamon sugar on top before baking. Store muffins in the refrigerator for up to 4 days.
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