These Cinnamon Sugar Pumpkin Cheesecake Muffins are a sweet treat that combines cozy pumpkin flavors with creamy cheesecake. The sprinkle of cinnamon sugar on top makes each bite irresistible!
Honestly, who can resist a muffin with cheesecake inside? I enjoy having these warm with my coffee, or as a little dessert. They’re perfect for fall or any time you want a warm hug in a muffin!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This gives the muffins their flavor and moisture. If you can’t find canned pumpkin, you can use homemade pumpkin puree. Just roast and blend fresh pumpkin until smooth.
All-purpose Flour: Standard here, but you can swap in whole wheat flour for a healthier option. Just know it might change the texture slightly, giving it a heartier feel.
Cream Cheese: Essential for the cheesecake filling. If you’re looking for a lighter option, Neufchâtel cheese works well, too, offering the same taste with less fat.
Granulated Sugar: The sugar adds sweetness. You can use brown sugar for a richer flavor, or substitute with coconut sugar for a healthier alternative.
What’s the Best Way to Mix the Batters Without Overmixing?
A common worry when baking is how not to overmix the batter. This can make muffins dense, which is not what we want! Here’s how to mix it gently:
- Combine your dry ingredients first and your wet ingredients in a separate bowl.
- Pour the wet ingredients into the dry ingredients all at once.
- Use a spatula or wooden spoon to gently fold the mixture together, turning the bowl. Stop mixing as soon as you don’t see any dry flour—some lumps are okay!
This technique helps keep your muffins light and fluffy while still ensuring everything is well incorporated. Trust me; your muffins will thank you!
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 22-25 minutes for baking. You’ll need an additional 10 minutes for cooling. Altogether, you can expect to spend about an hour enjoying this delightful treat from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While waiting, prepare a muffin tin by lining it with paper liners or greasing it with some cooking spray. This will prevent any sticking when it’s time to enjoy those muffins!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt until everything is well combined. This helps distribute the leavening agents evenly through your muffins.
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, eggs, granulated sugar, vegetable oil (or melted butter), and vanilla extract. Stir until the mixture is smooth and well combined.
4. Prepare the Batter:
Next, gently add the wet ingredient mixture to the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, then mix until creamy and fully combined. This will create the delicious cheesecake layer!
6. Assemble the Muffins:
Fill each muffin cup about ⅓ full with the pumpkin batter. Then, drop a spoonful (about 1 tablespoon) of the cheesecake mixture into the center of each cup. Finally, top each cup with more pumpkin batter until it’s nearly full, covering the cheesecake layer completely.
7. Add the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon together for a tasty topping. Sprinkle this mixture evenly over the muffins for that sweet, crunchy finish!
8. Bake:
Place the muffin tin in the oven and bake for 22-25 minutes. To check if they’re done, insert a toothpick near the edge of a muffin; it should come out clean (but avoid the cheesecake center!).
9. Cool and Serve:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy your amazing Cinnamon Sugar Pumpkin Cheesecake Muffins warm or at room temperature. They’re perfect for snacks, breakfast, or dessert!
Happy Baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast your pumpkin until tender, scoop out the flesh, and blend it until smooth. You’ll need about 1 cup for the recipe, similar to canned pumpkin.
How do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months; just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.
Can I Make These Muffins Gluten-Free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the blend includes xanthan gum, or add a teaspoon to help with texture. The muffins should still come out deliciously fluffy!
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use Greek yogurt or mascarpone cheese as a lighter alternative. They will yield a slightly different texture but still give that creamy filling effect.
