These pumpkin cheesecake muffins are a lovely mix of fluffy muffin and creamy filling. With the warm spices of pumpkin pie, every bite is a cozy treat!
Honestly, the cream cheese filling is like a hidden treasure that makes these muffins extra special. I like to enjoy them with a warm drink for the perfect snack! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a gluten-free flour blend that measures cup-for-cup like regular flour.
Pumpkin Puree: Make sure to use pure canned pumpkin, not the sweetened pie filling. You can also use homemade pumpkin puree, just ensure it’s thick and not too watery.
Cream Cheese: For the filling, full-fat cream cheese gives the best flavor. If you’re after a lighter option, low-fat cream cheese works too, but the texture might be a bit different.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives these muffins their warm flavor. Feel free to adjust the spices to your taste. Pumpkin pie spice can also be a good substitute for the individual spices.
What’s the Best Way to Mix the Muffin Batter Without Overmixing?
Overmixing muffin batter can result in tough muffins, so it’s important to combine your ingredients gently. After mixing the wet ingredients, pour them over the dry ingredients and use a spatula or wooden spoon to fold them together.
- Combine just until you see that no dry flour is visible. Some lumps are totally fine!
- Be cautious not to stir too vigorously; the goal is to keep the batter light and airy.
Remember, your muffins will rise better if the batter doesn’t have too much gluten developed, so treating it gently is key to a soft and fluffy texture!
Pumpkin Cheesecake Muffins With Cream Cheese Filling
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking, plus cooling time. Plan for about 40-50 minutes in total to have these delicious muffins ready for enjoyment!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it heats, line a 12-cup muffin tin with paper liners or greasing each muffin cup very well so your muffins slide out easily later.
2. Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese using an electric mixer or a whisk with granulated sugar until it is smooth and creamy. Add the egg yolk and vanilla extract, mixing well until all ingredients are combined. Set this mixture aside for now.
3. Mix Dry Ingredients for Muffins:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all of the spices (cinnamon, nutmeg, ginger, and cloves). Make sure everything is combined nicely.
4. Mix Wet Ingredients for Muffins:
In another bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and fully combined.
5. Combine Wet and Dry:
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to stir gently, just until everything is combined—be careful not to overmix, as this can make your muffins tough.
6. Assemble Muffins:
Using a spoon, add about 1-2 tablespoons of pumpkin batter into each muffin cup to create a base layer. Then, spoon approximately 1 tablespoon of the prepared cream cheese filling on top of the batter. Finally, cover the cream cheese layer with a bit more pumpkin batter, filling each muffin cup about 3/4 full.
7. Create Swirl Effect:
To make a beautiful marbled look, dip a toothpick or a small knife into each muffin and gently swirl the cream cheese filling into the pumpkin batter. Don’t overdo it; just a few gentle swirls will do!
8. Bake:
Place the muffin tin in the preheated oven, baking for 20-25 minutes. Check if they are done by inserting a toothpick into the pumpkin part of the muffin; it should come out clean. Avoid touching the cream cheese filling with the toothpick.
9. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps keep the bottoms from becoming soggy.
10. Serve:
Enjoy your pumpkin cheesecake muffins warm or at room temperature. They are great as a delicious breakfast or snack! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
These pumpkin cheesecake muffins are wonderfully moist with a creamy, tangy center. The warm spices in the pumpkin batter complement the smooth cream cheese filling perfectly—ideal for fall breakfasts, brunches, or snacks!
Can I Substitute the Pumpkin Puree?
Yes! If you don’t have canned pumpkin puree, you can use homemade pumpkin puree. Just make sure it’s well-drained and not too watery. You can also substitute with butternut squash puree for a similar flavor and texture.
How Can I Make These Muffins Gluten-Free?
To make gluten-free pumpkin cheesecake muffins, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Be sure to also check that your baking powder and any other ingredients are gluten-free.
Can I Freeze these Muffins?
Absolutely! These muffins freeze really well. Allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
What Can I Use Instead of Cream Cheese?
If you’re looking for an alternative to cream cheese in the filling, you can try using mascarpone cheese or ricotta cheese. For a dairy-free option, there are cream cheese substitutes available at many grocery stores, but the texture may vary slightly.
