Go Back
–+ servings
Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins: Your Fall Baking Must-Have

Delight in these Pumpkin Cheesecake Muffins, blending spiced pumpkin with a creamy cheesecake, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 cup Granulated sugar Consider using brown sugar for caramel flavor
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 0.5 tsp Salt
  • 0.5 cup Vegetable oil Can substitute with melted coconut oil
  • 2 large Eggs
  • 1 cup Pumpkin puree Fresh works well if drained properly
  • 1 tsp Vanilla extract
For the Cheesecake Filling
  • 8 oz Cream cheese Ensure softened for easy mixing
  • 0.25 cup Additional sugar
  • 1 large Egg For cheesecake filling

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Pumpkin Cheesecake Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the oil, eggs, pumpkin puree, and vanilla extract until fully blended.
  4. Fold the dry ingredients into the wet ingredients, mixing gently until no dry streaks remain.
  5. In a separate bowl, beat the cream cheese, additional sugar, egg, and vanilla extract until smooth.
  6. Spoon the pumpkin batter into muffin liners halfway, add cheesecake filling, then top with more pumpkin batter.
  7. Bake in the preheated oven for 20-25 minutes, until a toothpick comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Consider adding chocolate chips or nuts to the batter for added flavor. Store muffins airtight at room temperature for up to 2 days or in the fridge for a week.

Tried this recipe?

Let us know how it was!