If you are looking for a fabulous way to bring the cozy flavors of fall into your baking, this Pumpkin Cheesecake Muffins Recipe is an absolute must-try. Imagine soft, moist pumpkin muffins infused with warming pumpkin pie spice, each crowned with a luscious, creamy cheesecake center that melts in your mouth. These muffins perfectly balance sweetness, spice, and tang, making them an irresistible treat for breakfast, snacks, or dessert. Whether you’re sharing with loved ones or keeping them all to yourself, these muffins are sure to become a favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, working together to deliver that perfect blend of tender crumb, rich spice, and creamy cheesecake delight. Each component brings its own magic, from the pumpkin puree that adds moisture and color to the pumpkin pie spice that warms every bite.
- 1 cup all-purpose flour: The base that provides structure and tenderness to the muffins.
- 1/2 cup granulated sugar: Adds balanced sweetness to the pumpkin batter.
- 2 teaspoons pumpkin pie spice: A fragrant blend that defines the autumnal flavor profile.
- 1 teaspoon baking soda: Helps give the muffins a light, airy texture.
- 1/2 teaspoon salt: Enhances all the other flavors in the recipe.
- 1 cup canned pumpkin puree: Brings moistness, vibrant color, and that unmistakable pumpkin taste.
- 2 large eggs: Provide structure and richness.
- 1/3 cup vegetable oil: Keeps the muffins moist and tender.
- 1 teaspoon vanilla extract: Elevates the overall aroma and flavor.
- 8 ounces cream cheese, softened: For a smooth, tangy cheesecake swirl in every bite.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling.
- 1/2 teaspoon vanilla extract: Adds warmth and depth to the cream cheese mixture.
How to Make Pumpkin Cheesecake Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start things off by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This ensures your muffins bake evenly and make cleanup a breeze, plus the liners keep the cheesecake filling perfectly contained.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Combining these dry ingredients first ensures the spices are evenly distributed and the leavening agents activate properly for a light muffin texture.
Step 3: Combine Wet Ingredients
In a large mixing bowl, stir together the canned pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform. This wet base is infused with pumpkin flavor and will make the muffins wonderfully moist.
Step 4: Incorporate Dry into Wet
Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently just until everything comes together—overmixing can lead to dense muffins, so slow and steady wins the race here.
Step 5: Prepare the Cheesecake Filling
In a small bowl, beat the softened cream cheese until it’s smooth and creamy. Then, mix in 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until the filling is luscious and ready to swirl.
Step 6: Assemble Your Muffins
- Fill each muffin liner halfway with the pumpkin batter.
- Add a teaspoon of the cream cheese mixture to the center of each muffin.
- Top with more pumpkin batter until each liner is about three-quarters full.
This assembly method creates that delightful cheesecake surprise right in the middle of each muffin—so exciting to bite into!
Step 7: Bake to Perfection
Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. This ensures the pumpkin muffin portion is perfectly cooked while the cheesecake remains creamy.
Step 8: Cool and Enjoy
Let your muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Patience here enhances their flavor and texture, making each bite a delight.
How to Serve Pumpkin Cheesecake Muffins Recipe
Garnishes
Sprinkling a little cinnamon sugar or crushed toasted pecans on top adds a lovely crunch and an extra layer of spice, making these pumpkin cheesecake muffins even more festive and inviting.
Side Dishes
Pair these muffins with a dollop of whipped cream or a drizzle of maple syrup for breakfast, or alongside a steaming cup of chai or coffee for a cozy afternoon treat that hits all the right notes.
Creative Ways to Present
For a special occasion, arrange the muffins on a tiered cake stand wrapped with autumn leaves or mini pumpkins to highlight their seasonal charm. You can also serve them warm with a scoop of vanilla ice cream to turn them into an unforgettable dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cheesecake Muffins Recipe muffins in an airtight container at room temperature for up to two days. For longer freshness, store them in the refrigerator where they’ll remain moist for up to a week.
Freezing
These muffins freeze beautifully! Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months—perfect to have on hand for busy mornings or unexpected guests.
Reheating
To enjoy a muffin just like fresh from the oven, warm it in the microwave for about 20 seconds or in a preheated 350°F oven for 10 minutes. The cheesecake filling will soften deliciously, recreating that just-baked magic.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
You absolutely can! Just roast and puree your fresh pumpkin until smooth. Keep in mind fresh pumpkin may have a higher water content, so you might need to adjust the amount slightly to keep the batter consistency similar.
Is it possible to make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Ensure your baking soda and other ingredients are gluten-free too for a safe and tasty treat.
Can I substitute cream cheese with another ingredient?
Cream cheese gives these muffins their distinct tangy cheesecake center, but you could try mascarpone or ricotta as a substitute. Be aware the texture and flavor will vary slightly with these alternatives.
How long do these muffins stay fresh?
At room temperature in an airtight container, they’re best enjoyed within two days. Refrigeration extends their freshness up to a week, but be mindful the texture may firm up a bit in the fridge.
Can I make mini muffins with this recipe?
Definitely! Just reduce the baking time to about 12-15 minutes and use mini muffin liners. They make darling bite-sized treats perfect for parties or lunchboxes.
Final Thoughts
Baking the Pumpkin Cheesecake Muffins Recipe is like wrapping your kitchen in the comforting scents of fall while rewarding yourself with a slice of creamy, spiced heaven. Once you try these, they will surely become a beloved staple at your gatherings and casual days alike. Don’t hesitate—grab your ingredients, and let the muffin magic begin!
Print
Pumpkin Cheesecake Muffins Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Muffins offer a delightful combination of moist pumpkin-flavored cake with a creamy, sweetened cream cheese center. Perfect for fall or anytime you crave a seasonal treat, they are easy to make and bake quickly, resulting in a tender muffin with a luscious cheesecake surprise inside.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal of muffins after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a large bowl, mix the canned pumpkin puree, eggs, vegetable oil, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
- Prepare Cream Cheese Filling: In a separate small bowl, beat the softened cream cheese until smooth and creamy.
- Sweeten Cream Cheese: Add granulated sugar and vanilla extract to the cream cheese and mix until the filling is fully blended and creamy.
- Fill Muffin Liners with Pumpkin Batter: Spoon the pumpkin batter into each paper liner, filling them halfway to allow room for the cream cheese filling and additional batter.
- Add Cream Cheese Center: Place about a teaspoon of the cream cheese mixture into the center of each muffin filled with pumpkin batter.
- Top with Remaining Pumpkin Batter: Carefully spoon more pumpkin batter over the cream cheese filling until each liner is about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the pumpkin part of the muffin (avoiding the cheesecake center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- Do not overmix the batter to keep the muffins tender and light.
- The pumpkin pie spice can be adjusted to taste, or you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container in the refrigerator for up to 3-4 days; they can be reheated gently before serving.
