Pumpkin Cheesecake Muffins
These perfect fall-inspired muffins combine spiced pumpkin batter with a velvety cream cheese filling, delivering a professional bakery experience right from your kitchen. With the ideal balance of flavors and textures, these muffins are easier to make than traditional pumpkin cheesecake while offering the same satisfying taste.
Equipment
- Muffin Tin
- Paper Liners
- Electric Mixer
- Wire Cooling Rack
Ingredients
Pumpkin Muffin Base
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ¼ cup milk any variety, including plant-based options
Cream Cheese Filling
- 8 oz cream cheese softened (can use light cream cheese)
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Optional Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp cinnamon
- 3 tbsp cold butter cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or generously grease with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined – stop when you no longer see dry flour (approximately 12-15 folds).
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, egg yolk, and vanilla extract, beating until creamy and lump-free (about 2 minutes on medium speed).
- If using the streusel topping, combine the flour, sugars, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Fill each muffin cup halfway with the pumpkin batter. Add a tablespoon of cream cheese filling to the center of each. Top with the remaining pumpkin batter, covering the cream cheese completely.
- If using, sprinkle the streusel topping evenly over each muffin.
- Bake for 22-25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. The cream cheese center will remain slightly soft.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 10 more minutes.
Notes
- For best results, make sure your cream cheese is properly softened to avoid lumps in the filling.
- These muffins taste even better the next day as the flavors meld together.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze for longer storage (up to 3 months) by wrapping individually in plastic wrap and placing in a freezer bag.
- For a healthier version, you can reduce the sugar by half using monk fruit sweetener or stevia, use whole wheat pastry flour for half the all-purpose flour, or replace the oil with unsweetened applesauce.
- These muffins taste even better the next day as the flavors meld together.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze for longer storage (up to 3 months) by wrapping individually in plastic wrap and placing in a freezer bag.
- For a healthier version, you can reduce the sugar by half using monk fruit sweetener or stevia, use whole wheat pastry flour for half the all-purpose flour, or replace the oil with unsweetened applesauce.
Nutrition
Calories: 295kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 65mgSodium: 230mgFiber: 1.5gSugar: 22gVitamin A: 50IUCalcium: 6mg
Tried this recipe?Let us know how it was!