Go Back
–+ servings
Pumpkin Cheesecake Muffins

Irresistibly Creamy Pumpkin Cheesecake Muffins to Fall For

Course: Cupcake
Cuisine: American
Keyword: Baking, cheesecake, dessert, fall, Muffins, pumpkin
Prep Time: 20 minutes
Cook Time: 22 minutes
Cooling Time: 5 minutes
Total Time: 47 minutes
Servings: 12 muffins
Calories: 200kcal
Delight in these Pumpkin Cheesecake Muffins that blend spiced pumpkin and creamy cheesecake for a perfect fall treat.
Print Recipe

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • electric mixer
  • Measuring cups
  • Measuring Spoons

Ingredients

For the Muffins

  • 2 cups All-Purpose Flour Swap with whole wheat for extra fiber.
  • 1 teaspoon Baking Soda Check freshness for best results.
  • 2 teaspoons Pumpkin Pie Spice Substitute with cinnamon and nutmeg if needed.
  • ½ teaspoon Salt Magnifies flavors.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • ½ cup Vegetable Oil Melted coconut oil is a healthier alternative.
  • 1 cup Granulated Sugar Coconut sugar can lower glycemic impact.
  • ½ cup Brown Sugar Provides sweetness and moisture.
  • 2 large Large Eggs For a vegan version, try flax eggs.
  • 2 teaspoons Vanilla Extract Pure extract for best flavor.

For the Cheesecake Filling

  • 8 ounces Cream Cheese At room temperature for smooth blending.
  • ¼ cup Granulated Sugar Adjust to taste.
  • 1 teaspoon Vanilla Extract Pure is always best.

Optional Topping

  • ¼ cup Pumpkin Seeds (Pepitas) Add for crunch and appearance.

Instructions

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • Whisk together the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
  • Mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth in a large bowl.
  • Beat the cream cheese, sugar, and vanilla together until creamy in another bowl.
  • Fill each muffin cup halfway with pumpkin batter, add cheesecake filling, and cover with more batter.
  • Swirl gently with a knife and sprinkle pumpkin seeds on top if desired.
  • Bake for 18–22 minutes, or until a toothpick comes out clean.
  • Let cool for 5 minutes before transferring to a wire rack.
  • Optional: Sprinkle with cinnamon before serving.

Notes

Allow muffins to cool properly and freeze for later enjoyment.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 200mg | Fiber: 1g | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg