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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins: Creamy Fall Treats You’ll Love

Enjoy these Pumpkin Cheesecake Muffins that blend warm, spiced pumpkin with a smooth cheesecake center, perfect for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Fall
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal rising.
  • 1 tsp Baking Soda Can substitute with more baking powder.
  • 1 tbsp Ground Cinnamon Nutmeg or pumpkin pie spice can be substituted.
  • 1 tsp Ground Nutmeg Omit if unavailable.
  • 1 tsp Salt Essential, so do not omit.
  • 1/2 cup Vegetable Oil Can substitute with melted butter or applesauce.
  • 2 large Eggs Flax eggs can be used as a vegan alternative.
  • 1 cup Pumpkin Puree Fresh pumpkin puree can be used, ensure it’s well-drained.
  • 2 tsp Vanilla Extract Can use almond extract for a twist.
For the Cheesecake Filling
  • 8 oz Cream Cheese Mascarpone can be used for a different texture.
  • 1/3 cup Confectioners' Sugar Adjust based on desired sweetness.
  • 1 large Egg Ensure it’s at room temperature.
  • 1 tsp Vanilla Extract Can substitute with almond extract.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk together the wet ingredients: vegetable oil, eggs, pumpkin puree, and vanilla extract until well blended.
  4. Gently fold the dry mixture into the wet ingredients until there are no dry streaks left.
  5. In another bowl, beat the cream cheese, confectioners' sugar, egg, and vanilla extract together until smooth.
  6. Fill each muffin liner halfway with pumpkin batter, add a spoonful of cheesecake filling, then top with more pumpkin batter until ¾ full.
  7. Bake for 20 to 25 minutes and perform a toothpick test to check for doneness.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 3000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftover muffins in an airtight container to maintain freshness. They can be frozen for longer enjoyment without compromising taste.

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