If you’re a fan of cozy fall flavors wrapped up in a handheld treat, this Pumpkin Cheesecake Muffins Recipe is destined to become one of your all-time favorites. Imagine moist, spiced pumpkin batter that swirls around a luscious, creamy cheesecake center, delivering the perfect balance of sweet and tangy with every bite. These muffins are not only irresistibly delicious but also easy enough to whip up whenever that craving for something comforting strikes. Whether you’re baking for a breakfast gathering, an afternoon pick-me-up, or a festive dessert, these pumpkin cheesecake muffins bring warmth and joy in every morsel.
Ingredients You’ll Need
This Pumpkin Cheesecake Muffins Recipe calls for simple but essential ingredients that work harmoniously to create the perfect texture, flavor, and color. Each component plays a vital role, from the fragrant pumpkin pie spice to the rich cream cheese filling, ensuring your muffins are nothing short of spectacular.
- 1 3/4 cups all-purpose flour: The base that gives structure and softness to your muffins.
- 1 teaspoon baking soda: Helps the muffins rise beautifully and become light.
- 2 teaspoons pumpkin pie spice: Infuses the batter with classic autumn warmth and depth.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 cup pumpkin puree: Provides moistness and that unmistakable pumpkin flavor and vibrant orange hue.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup brown sugar: Adds a deep caramel sweetness and moisture.
- 1/4 cup granulated sugar: Contributes a clean sweetness to the mix.
- 1/2 cup vegetable oil: Keeps the muffins tender and moist without overpowering other flavors.
- 1 teaspoon vanilla extract: Brightens and rounds out the overall flavor profile.
- 8 ounces cream cheese (softened, full-fat block): The star of the cheesecake filling, lending richness and a creamy texture.
- 1/4 cup granulated sugar: Sweetens the cheesecake layer for a delightful contrast.
- 1 egg yolk: Adds depth and smoothness to the cheesecake filling.
- 1/2 teaspoon vanilla extract: Elevates the filling with its fragrant flavor.
How to Make Pumpkin Cheesecake Muffins Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until you get a smooth, creamy mixture. This luscious filling will be swirled right into the pumpkin batter, giving each muffin a velvety surprise in the center, so take your time to get it perfectly smooth.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Combining these thoroughly ensures that every bite has an even distribution of that amazing spice blend and a well-risen crumb.
Step 3: Combine the Wet Ingredients
In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended. The pumpkin puree keeps the muffins moist and tender, while the sugars add that delicate sweetness that complements the tangy cheesecake.
Step 4: Bring Wet and Dry Together
Add your wet ingredients into the dry mix and stir gently until just combined. It’s important not to overmix here to keep your muffins tender and fluffy, with a light crumb that melts in your mouth.
Step 5: Assemble the Muffins
Grease or line your muffin tin, then spoon about a tablespoon of pumpkin batter into each cup. Add a heaping teaspoon of the cheesecake filling into the center, then cover with another tablespoon of pumpkin batter. Use a toothpick to gently swirl the cheesecake and pumpkin layers together—this not only looks stunning but creates a harmonious blend of flavors.
Step 6: Bake to Perfection
Bake your muffins in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until the pumpkin portion is set and a toothpick inserted comes out clean. The cheesecake part will have a slight jiggle, indicating that gooey cream cheese treat you’re after.
Step 7: Cool and Enjoy
Once out of the oven, let the muffins cool in the pan for five minutes before transferring them to a wire rack. This resting time helps the flavors to meld perfectly and ensures they don’t fall apart when you take your first bite.
How to Serve Pumpkin Cheesecake Muffins Recipe
Garnishes
For an extra special touch, dust your Pumpkin Cheesecake Muffins with a light sprinkle of powdered sugar or a drizzle of maple glaze. A sprinkle of chopped pecans or a dollop of whipped cream can add delightful texture and elevate their visual appeal, making them perfect for guests or a festive brunch table.
Side Dishes
These muffins shine on their own but serve beautifully alongside a cup of hot coffee or chai tea for a cozy start to your day. They also pair wonderfully with fresh fruit salad or a creamy yogurt parfait, balancing out the richness and adding freshness to your spread.
Creative Ways to Present
Try slicing a muffin in half and toasting it lightly for an afternoon snack with a pat of butter or cream cheese. You can also transform these into a decadent dessert by serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a sweet indulgence that will wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Cheesecake Muffins in an airtight container at room temperature for up to two days. Beyond that, refrigeration will extend their freshness for up to a week. Just be sure to bring them back to room temperature or warm them slightly before enjoying to bring out their full flavor and softness.
Freezing
These muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be kept frozen for up to three months, allowing you to enjoy the magic of this Pumpkin Cheesecake Muffins Recipe well beyond pumpkin season.
Reheating
To warm frozen or refrigerated muffins, unwrap them and microwave for 20 to 30 seconds or pop them into a 350°F oven for about 10 minutes. This quick reheat restores their moistness and revives the flavors, making them taste almost freshly baked.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly for the Pumpkin Cheesecake Muffins Recipe and is an easy pantry staple that offers consistent moisture and flavor.
Do I need to use full-fat cream cheese?
Yes, using full-fat cream cheese is recommended to get that rich, creamy texture in the cheesecake filling. Low-fat versions might make the filling less smooth and flavorful.
Can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that’s designed for baking. Just be sure it includes xanthan gum or another binder to keep the texture just right.
How can I prevent the cream cheese from sinking to the bottom?
Swirling the cheesecake filling gently but thoroughly into the pumpkin batter helps keep it evenly distributed and prevents it from sinking to the bottom during baking.
Is it okay to double the recipe?
Definitely! Doubling the Pumpkin Cheesecake Muffins Recipe is easy, just make sure you have enough muffin tins or bake in batches to avoid overcrowding in the oven.
Final Thoughts
There’s something truly special about the way pumpkin and cheesecake come together in these Pumpkin Cheesecake Muffins. Whether it’s the tender crumb, the beautifully spiced pumpkin, or the creamy surprise in the middle, this recipe is a joyful way to celebrate your love for fall flavors. I can’t wait for you to try it and see how it becomes an instant favorite in your home too!
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Pumpkin Cheesecake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cheesecake Muffins, combining the warm spices of pumpkin pie with a creamy cheesecake center. Perfect for fall breakfasts or festive gatherings, these muffins are easy to prepare and bake to golden perfection.
Ingredients
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 Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy. Set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix to keep muffins tender.
- Assemble Muffins: Spoon about 1 tablespoon of the pumpkin batter into each greased or lined muffin cup. Add a heaping teaspoon of the prepared cheesecake filling in the center, then top with another tablespoon of pumpkin batter. Swirl the batter gently with a toothpick to create a marbled effect.
- Bake: Place the muffin pan in a preheated oven at 350°F (175°C) and bake 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, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not overmix the batter to avoid tough muffins.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best results.
- Swirling the cheesecake filling gently helps create a beautiful marbled design.
- Store baked muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat muffins slightly before serving for best taste.
