Pin It Moist pumpkin muffins with a creamy cheesecake swirl—perfectly spiced and ideal for festive gatherings.
Every Thanksgiving, I make these Pumpkin Cheesecake Muffins and watch them disappear fast! My family loves the creamy cheesecake center with the aromatic pumpkin spices—they always request a double batch for the dessert table.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 1 cup (200 g) for muffin batter, plus 1/4 cup (50 g) for cheesecake filling
- Brown sugar: 1/2 cup (100 g), packed
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin pie spice: 2 tsp
- Eggs: 2 large, for muffin batter; 1 large egg yolk for cheesecake filling
- Canned pumpkin purée: 1 cup (240 g)
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp for muffin batter; 1/2 tsp for cheesecake filling
- Cream cheese: 8 oz (225 g), softened
- Chopped pecans or walnuts: 1/4 cup (30 g), optional topping
Instructions
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine Wet Ingredients:
- In a separate bowl, whisk together eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth.
- Form Muffin Batter:
- Add wet ingredients to dry ingredients, stirring just until combined. Do not overmix.
- Make Cheesecake Filling:
- In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; beat until creamy and well combined.
- Fill Muffin Cups:
- Fill each muffin cup about 2/3 full with pumpkin batter.
- Add Cheesecake Swirl:
- Spoon about 1 tablespoon of cheesecake filling onto the center of each muffin, gently swirling it with a toothpick or knife.
- Optional Nut Topping:
- Sprinkle with chopped nuts if desired.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin It Last autumn, my kids insisted on helping swirl the cheesecake into the muffins. Their excitement made the process even sweeter, and now it's become our favorite tradition each Thanksgiving.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, toothpick or knife, wire rack
Allergen Information
Contains wheat (gluten), eggs, dairy, and tree nuts if using nuts. Always double-check ingredient labels when baking for those with food allergies.
Nutritional Information
Each muffin has about 285 calories, 14 g total fat, 36 g carbohydrates, and 4 g protein.
Pin It Enjoy these pumpkin cheesecake muffins at your next festive brunch or holiday dinner. They combine the best of both worlds for a crowd-pleasing treat.
Recipe FAQs
- → What makes the muffins so moist?
Moisture comes from pumpkin purée, vegetable oil, and milk, which keep the crumb tender and rich.
- → Can I use fresh pumpkin instead of canned?
Yes, cooked and mashed fresh pumpkin can be substituted for canned, ensuring a smooth texture in the batter.
- → Is it possible to make these nut-free?
Absolutely. Simply omit the nuts or use pumpkin seeds for a similar crunchy topping without allergens.
- → How do I achieve the cheesecake swirl?
Drop a tablespoon of cheesecake filling onto the pumpkin batter and gently swirl with a toothpick or knife before baking.
- → What's the best way to store these muffins?
Cool muffins completely and refrigerate in an airtight container for up to three days. Enjoy chilled or at room temp.
- → Can I freeze these muffins?
Yes, wrap individually and freeze for up to one month. Thaw overnight in the fridge for best texture.