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Cheesecake Pumpkin Muffins

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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.

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.

Find it online: https://cookibly.com/cheesecake-pumpkin-muffins/