Introduction

These Pumpkin Cheesecake Muffins combine the warm spices of autumn with a creamy cheesecake swirl for a delightful treat. Perfect for breakfast, dessert, or a cozy snack, they capture the essence of fall in every bite.

The image shows a close-up of a muffin with three distinct layers. The bottom layer is a golden-brown muffin base with a slightly rough texture and visible ridges from the white baking liner. The middle layer is a dollop of smooth, white cream filling sitting on top of the muffin. The top layer is a crumbly, light brown streusel topping generously covering the cream and muffin surface, with a grainy texture and small chunks. The muffin is placed on a white plate, set on a white marbled surface, with other similar muffins blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (220g) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar, packed
1 cup (240g) pumpkin puree (not pie filling)
2 large eggs, at room temperature
1/2 cup (120ml) vegetable oil
1 teaspoon vanilla extract
8 oz (226g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: In a large bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Step 3: In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
Step 4: Add the wet ingredients to the dry ingredients and fold gently until just combined. Avoid overmixing to keep muffins light and tender.
Step 5: For the cheesecake swirl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together in a small bowl until smooth and creamy.
Step 6: Fill each muffin cup about halfway with the pumpkin batter, then add a spoonful of the cheesecake mixture. Top with more pumpkin batter to almost full.
Step 7: Use a knife or skewer to gently swirl the cheesecake into the pumpkin batter, creating a marbled effect.
Step 8: Bake for 20-25 minutes, or until a toothpick inserted in the pumpkin batter comes out clean (some cheesecake mixture may be moist).
Step 9: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use full-fat cream cheese for a rich and velvety cheesecake swirl.
Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
Add 3/4 cup mini chocolate chips to the muffin batter for a sweet surprise.
Fold in 1/2 cup chopped pecans or walnuts for added texture.
Top with a streusel of brown sugar, flour, butter, and cinnamon before baking for extra crunch.
Drizzle cooled muffins with a maple glaze made from powdered sugar and maple syrup for a finishing touch.
Fold in 1/2 cup dried cranberries for a tart contrast to the creamy cheesecake.
Try swirling melted white chocolate into the cheesecake layer for a sweeter version.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or until heated through.

How to Serve

The image shows a close-up of a muffin resting on a wooden board with a white marbled background. The muffin has three visible layers: the bottom layer is a golden-brown baked muffin base with a slightly crumbly texture; the middle layer is a thick, creamy white frosting dolloped unevenly on top; the top layer consists of a generous amount of cinnamon sugar crumbles, light brown in color with a grainy texture that covers most of the frosting and spills onto the edges of the muffin. The muffin is in a white paper liner with ridges that wrap around the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree and not pie filling because the pie filling contains added spices and sweeteners that could alter the flavor and texture of the muffins.

How do I prevent the cheesecake swirl from sinking?

Make sure your cream cheese is softened and mixed until smooth before swirling. Also, gently swirl the cheesecake into the batter without overmixing to keep the marbled effect without sinking.