These muffins are incredibly moist thanks to the pumpkin puree, while the cheesecake layer adds a creamy texture that makes them feel extra special.
They’re easier to make than a full cheesecake but still deliver that classic flavor in every bite.
Perfect for fall gatherings, holiday breakfasts, or make-ahead snacks, they stay tender and flavorful for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking soda baking powder salt ground cinnamon ground nutmeg ground ginger large eggs pumpkin puree vegetable oil vanilla extract cream cheese, softened powdered sugar
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat the eggs with the granulated sugar and brown sugar until well combined. Stir in the pumpkin puree, vegetable oil, and vanilla extract.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Fill each muffin cup about two-thirds full with pumpkin batter. Add a spoonful of the cream cheese mixture on top and gently swirl with a toothpick for a marbled effect.
Bake for 18 to 22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 12 muffins
Preparation time: 15 minutes Baking time: 18 to 22 minutes Cooling time: 20 minutes Total time: About 1 hour
Variations
Add mini chocolate chips to the pumpkin batter for extra sweetness.
Sprinkle chopped pecans or walnuts on top before baking for added crunch.
Use pumpkin pie spice in place of individual spices for convenience.
Add a crumb streusel topping for extra texture.
Swirl in a bit of caramel sauce with the cheesecake layer for added richness.
Storage/Reheating
Store muffins in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
Bring to room temperature before serving or warm gently in the microwave for 10 to 15 seconds.
To freeze, wrap individual muffins tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it is well pureed and not too watery.
Do these muffins need to be refrigerated?
Yes, because of the cream cheese component.
Can I make them without the cheesecake filling?
Absolutely. They will still be delicious pumpkin muffins on their own.
How do I get a perfect swirl?
Use a toothpick or skewer and gently swirl without overmixing the two batters.
Can I make mini muffins?
Yes, reduce the baking time to about 10 to 12 minutes.
Why are my muffins dense?
Overmixing the batter can cause dense muffins. Mix just until combined.
Can I use low-fat cream cheese?
Yes, though the texture may be slightly less rich.
Can I add a streusel topping?
Yes, a cinnamon streusel adds a lovely crunch.
How do I know when they’re done?
Insert a toothpick into the pumpkin portion; it should come out clean.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Conclusion
Cheesecake Pumpkin Muffins combine warm seasonal spices with a creamy cheesecake swirl for a bakery-style treat made right at home. Moist, flavorful, and easy to prepare, they’re perfect for fall mornings, holiday gatherings, or anytime you crave a comforting, sweet bite. These muffins are sure to become a seasonal favorite in your kitchen
These Cheesecake Pumpkin Muffins combine soft, warmly spiced pumpkin muffins with a rich, creamy cheesecake swirl for the ultimate fall treat. Moist, tender, and perfectly balanced between sweet and tangy, these pumpkin cream cheese muffins are ideal for breakfast, brunch, or a cozy afternoon snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:55 minutes
Yield:12 muffins
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Pumpkin Muffins:
1 ¾ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
For the Cheesecake Swirl:
8 oz cream cheese, softened
⅓ cup powdered sugar
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients: In another bowl, beat eggs with granulated and brown sugar until combined. Stir in pumpkin puree, vegetable oil, and vanilla extract.
Combine Batter: Gradually fold dry ingredients into wet mixture. Mix just until combined—do not overmix.
Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
Fill Muffin Cups: Fill each cup about two-thirds full with pumpkin batter. Add a spoonful of cream cheese mixture on top and gently swirl with a toothpick for a marbled effect.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
Cool: Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing to keep muffins light and tender.Pumpkin pie spice can replace the individual spices.Add mini chocolate chips for extra sweetness.Store refrigerated due to the cream cheese swirl.For mini muffins, bake 10–12 minutes.
