These Pumpkin Cheesecake Muffins are a perfect fall treat! They combine soft, spiced pumpkin muffin batter with a creamy cheese filling that makes each bite dreamy.
Honestly, these muffins are so delicious! I love serving them warm at breakfast or as a sweet snack. Just try not to eat them all at once—you’ll definitely want to save some for later! 🎃
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the muffins. If you’re gluten-free, a 1-to-1 gluten-free flour blend works well and keeps the texture similar.
Pumpkin puree: Canned pumpkin is so convenient, but you can make your own! Just cook and mash fresh pumpkin. It’s worth it for that homemade taste.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives the muffins their warm flavor. If you don’t have one on hand, just adjust with what you have. Pumpkin pie spice is a great all-in-one substitute!
Cream cheese: This is key for that creamy filling. If you’re looking for a lighter option, consider using Greek yogurt instead, but the flavor will change slightly.
How Do You Get Your Muffins to Rise Perfectly?
Getting muffins to rise just right can be tricky! The key lies in using fresh ingredients and not overmixing. Here’s how:
- Ensure baking powder and baking soda are fresh—old ones lose their leavening power.
- Mix wet and dry ingredients until just combined. Overmixing leads to dense muffins.
- Fill the muffin cups about 2/3 full for the best rise. This allows space for them to puff up while baking.
Trust me; following these tips will give you airy, fluffy muffins every time!
Pumpkin Cheesecake Muffins With Cream Cheese Filling
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. So, you’ll be enjoying these yummy muffins in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps your muffins bake evenly and rise perfectly! Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese until it’s nice and smooth. Then, add the sugar, egg, and vanilla extract. Mix until everything is creamy and fully combined. Set this aside for later.
3. Make the Pumpkin Muffin Batter:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all those delightful spices: cinnamon, ginger, nutmeg, and cloves. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until it’s silky smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture and gently fold everything together until just combined. Be careful not to overmix, or your muffins might become dense!
5. Assemble the Muffins:
Spoon about 1-2 tablespoons of the pumpkin batter into each muffin cup to cover the bottom. Then, add about 1 tablespoon of the cream cheese filling right on top of that delicious pumpkin base.
6. Top it Off:
Finish by placing more pumpkin batter on top of the cream cheese filling until the muffin cups are about 3/4 full. If you want, take a skewer or knife and gently swirl the cream cheese filling into the batter for a pretty marbled look!
7. Bake Your Muffins:
Place the muffins in your preheated oven and bake for 20-25 minutes. You’ll know they are ready when a toothpick inserted into the muffin (just avoid the cream cheese center) comes out clean and the tops are a lovely golden brown.
8. Cool and Enjoy:
Once done, take them out and let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. You can serve them warm or at room temperature. Enjoy these moist, spiced pumpkin muffins with that creamy, luscious cheesecake center!
Your friends and family will be begging for more—these muffins are a fall favorite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Simply roast or steam your pumpkin until soft, then mash or blend it until smooth. Just be sure to measure out one cup for this recipe!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Replace the Cream Cheese with Something Lighter?
Yes, you can substitute Greek yogurt or cottage cheese for a lighter filling. Keep in mind that the flavor and texture will be slightly different, but they’ll still be delicious!
What Can I Do If My Muffins Are Too Dense?
If your muffins turn out dense, it might be because of overmixing. Next time, mix the wet and dry ingredients together until just combined. Also, ensure your leavening agents (baking powder and soda) are fresh, as they help the muffins rise!
