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Pumpkin Cheesecake Muffins Recipe

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★★★★★

4.6 from 78 reviews

These Pumpkin Cheesecake Muffins combine a moist, spiced pumpkin base with a creamy, velvety cheesecake swirl. Perfectly balanced with warm autumn spices and a tender crumb, they offer a delightful treat for fall or any cozy occasion. Customizable with various toppings and mix-ins, these muffins are a versatile and indulgent addition to your baking repertoire.

Ingredients

Scale

Pumpkin Muffin Base

  • 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, room temperature
  • 1/2 cup (120ml) vegetable oil (canola preferred)
  • 1 teaspoon vanilla extract

Cheesecake Swirl

  • 8 oz (226g) cream cheese, softened (full-fat)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the pumpkin muffin base: In a large mixing bowl, whisk together sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents. In another bowl, combine granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well blended. Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing, ensuring a tender muffin crumb.
  2. Make the cheesecake swirl: In a separate bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, egg yolk, and vanilla extract, and continue beating until fully incorporated and silky. This mixture forms the rich cheesecake layer that contrasts beautifully with the pumpkin base.
  3. Assemble the muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Spoon about two-thirds of the pumpkin muffin batter evenly into the muffin cups. Add a tablespoon or two of the cheesecake mixture on top of the pumpkin batter in each cup. Finally, dollop or swirl the remaining pumpkin batter over the cheesecake layer, and gently swirl with a toothpick or skewer for a marbled effect.
  4. Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes or until a toothpick inserted into the pumpkin portion (avoiding the cheesecake swirl) comes out clean. The muffins will be set and slightly golden on top. Remove from oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This cooling step helps the muffins set fully and enhances texture.
  5. Serve and enjoy: These Pumpkin Cheesecake Muffins can be enjoyed warm or at room temperature. For added indulgence, consider drizzling with a maple glaze, topping with streusel, or stirring in your favorite mix-ins like chocolate chips or nuts as suggested in the variations. Store any leftovers in an airtight container and consume within 3 days for optimal freshness.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Room temperature eggs and softened cream cheese ensure smooth batter and swirl.
  • Do not overmix muffin batter to keep muffins light and fluffy.
  • Try variations like adding mini chocolate chips, chopped nuts, dried cranberries, or a streusel topping for different flavors and textures.
  • You can make a maple glaze by mixing 1/2 cup powdered sugar with 2 tablespoons maple syrup.
  • Store baked muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pumpkin cheesecake muffins, autumn muffins, pumpkin spice muffins, cheesecake swirl muffins, fall recipes

Find it online: https://victoriablair.com/pumpkin-cheesecake-muffins-recipe/