Description
These pumpkin cheesecake muffins combine the cozy spice of pumpkin pie with a creamy cheesecake center for the perfect fall treat. Moist, fluffy, and freezer-friendly, this easy recipe is a seasonal favorite packed with warm cinnamon, nutmeg, and vanilla flavors. Great for breakfast, dessert, or snacks.
Ingredients
1 cup pumpkin puree
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)
Instructions
1. In a small bowl, beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth. Set aside.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually stir the dry ingredients into the wet mixture. Do not overmix.
5. Fill muffin liners about 3/4 full with the pumpkin batter. Add a dollop of the cheesecake filling into the center of each and swirl gently.
6. Bake at 350°F (175°C) for 18 to 22 minutes until a toothpick inserted (avoiding the cheesecake) comes out clean.
7. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Let the cream cheese soften to room temperature for smooth filling.
Avoid overmixing the batter to keep the muffins tender.
Swirl the cheesecake filling gently for the best marbled effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg