Description
Delight in these moist and flavorful Pumpkin Cheesecake Muffins, combining classic pumpkin spices with a creamy cheesecake center. Perfect for fall breakfasts or a cozy snack, these muffins feature a tender crumb and a rich cheesecake swirl that adds a touch of indulgence.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 8 ounces cream cheese (softened, full-fat block)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. Set this aside for later use.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt evenly to create your dry base.
- Combine wet ingredients: In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and gently stir until just combined, ensuring not to overmix to keep the muffins tender.
- Assemble the muffins: Spoon approximately 1 tablespoon of the pumpkin batter into each greased or lined muffin cup. Add 1 heaping teaspoon of the cheesecake filling in the center, then top with another tablespoon of pumpkin batter. Swirl gently with a toothpick to create a marbled effect.
- Bake the muffins: Place the muffin tin in a preheated oven and bake at 350°F (175°C) for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to ensure muffins remain light and fluffy.
- Be sure the cream cheese is softened to mix smoothly and avoid lumps in the filling.
- Swirling the filling gently helps create a beautiful marble effect without fully blending the cheesecake into the pumpkin batter.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat briefly in the microwave if desired for a warm treat.
