These Cinnamon Sugar Pumpkin Cheesecake Muffins are perfect little treats! They have a soft, yummy pumpkin base with a swirled cheesecake center, all topped with sweet cinnamon sugar.
Baking these muffins is a breeze, and the smell in your kitchen is heavenly! I love enjoying them warm with a cup of coffee—an easy way to bring some cozy vibes to your day!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and flavor. If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash. Just ensure they are pureed smoothly for the best texture.
Flour: All-purpose flour works best here, but you can swap in a gluten-free blend if needed. Just check that the blend has a good binding agent like xanthan gum for structure.
Cream Cheese: I love using full-fat cream cheese for a rich filling. If you’re looking for a lighter option, Neufchâtel cheese is a great substitute; it has lower fat content but still gives that creamy texture.
Sugar: The mix of granulated and brown sugar provides great flavor. If you want a healthier take, coconut sugar or maple sugar can be used instead, but they may alter the taste slightly.
How Do You Get the Muffins to Rise and Stay Moist?
The key to achieving fluffy and moist muffins is in the mixing technique. Here’s how to do it right:
- Combine dry and wet ingredients separately. This prevents overmixing, which can make muffins tough. Just stir until everything is combined; small lumps are okay.
- Use room temperature ingredients, especially the eggs and cream cheese. This helps create a smoother batter, allowing for better incorporation.
- Avoid overfilling the muffin cups. Filling them about two-thirds full gives them room to rise without overflowing.
By following these tips, you’ll have deliciously fluffy muffins every time!
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 22-25 minutes for baking, plus an additional 5 minutes for cooling. Overall, you’ll need about 40-45 minutes to complete these delicious muffins. They’re perfect for breakfast or as a sweet snack any time of the day!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 350°F (175°C). While that’s heating, line a 12-cup muffin tin with paper liners, which will make it easier to remove the muffins later.
2. Make the Pumpkin Muffin Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until you get a smooth mixture. Once combined, gently stir in the dry ingredients. Remember, don’t overmix—just mix until you see no dry flour left!
3. Make the Cheesecake Filling:
In another bowl, beat together the softened cream cheese, granulated sugar, large egg, and vanilla extract until it’s creamy and smooth. This will be your delicious cheesecake filling!
4. Assemble the Muffins:
Now, it’s time to put everything together! Fill each muffin liner about halfway with the pumpkin muffin batter. Next, add about a tablespoon of the cheesecake mixture in the center of each muffin. Finally, spoon more pumpkin batter on top to cover the cheesecake layer completely, filling the liners nearly to the top.
5. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon. Brush the tops of the assembled muffins lightly with melted butter, and then sprinkle generously with the cinnamon sugar mixture to make them sweet and crunchy on top.
6. Bake:
Place the muffin tin in the preheated oven and bake for 22-25 minutes. To check for doneness, insert a toothpick into the pumpkin part (avoid the cheesecake center) — it should come out clean. The tops should be golden brown and bounce back when touched gently.
7. Cool and Serve:
After baking, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy these delightful muffins warm, or store them in an airtight container for snacking later!
Enjoy your moist, tender pumpkin muffins with a creamy, tangy cheesecake center and a crunchy cinnamon sugar topping! Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you use fresh pumpkin, make sure to cook and puree it until smooth. One medium pumpkin typically yields about 1 to 1.5 cups of puree after cooking, so adjust accordingly for the recipe.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure that it contains a binding agent, like xanthan gum, to help maintain the fluffy texture of the muffins.
Is It Possible to Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar by about 1/4 cup without significantly affecting the muffins’ flavor or texture. However, keep in mind that the sweetness of the muffins may be slightly less, so feel free to adjust based on your taste preferences!
