These muffins bring together three irresistible elements in one bite: warm pumpkin spice, creamy cheesecake, and chocolatey hazelnut goodness. They are moist, flavorful, and beautifully layered, making them perfect for special breakfasts, holiday gatherings, or an afternoon snack. The combination of textures—from fluffy muffin to creamy center—makes them especially satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin muffin batter: all-purpose flour baking soda baking powder salt ground cinnamon ground nutmeg ground ginger granulated sugar brown sugar pumpkin puree vegetable oil eggs vanilla extract
For the cheesecake filling: cream cheese granulated sugar egg yolk vanilla extract
For the topping: Nutella
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In a large bowl, mix the sugars, pumpkin puree, oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Fill each muffin liner halfway with pumpkin batter. Add a spoonful of cheesecake filling to the center, then cover with more pumpkin batter until about three-quarters full.
Drop a small spoonful of Nutella on top of each muffin and swirl gently with a toothpick.
Bake for 18–22 minutes or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
You can substitute the Nutella with peanut butter or cookie butter for a different flavor twist. Add chocolate chips to the batter for extra richness. Use maple extract instead of vanilla for a deeper fall flavor. Make them mini muffins by adjusting the baking time to about 10–12 minutes. Swap the cream cheese filling with a mascarpone mixture for a lighter texture.
Storage/Reheating
Store the muffins in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling. To reheat, microwave a muffin for about 10–15 seconds for a warm, soft texture. You can also freeze them for up to 2 months; thaw overnight in the refrigerator before serving.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it is well-pureed and not too watery.
Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
How do I prevent the cheesecake filling from sinking?
Make sure your batter is thick enough and layer it carefully.
Can I skip the Nutella?
Yes, the muffins will still be delicious with just the pumpkin and cheesecake.
Can I make this recipe into a loaf instead?
Yes, bake in a loaf pan at the same temperature for about 45–55 minutes.
Do I need to refrigerate these muffins?
Yes, because of the cream cheese filling.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy.
How do I know when the muffins are done?
Insert a toothpick into the muffin portion; it should come out clean.
Can I add nuts?
Yes, chopped walnuts or pecans pair well with pumpkin.
Can I prepare the batter ahead of time?
It’s best to bake immediately, but you can prepare components separately and assemble just before baking.
Conclusion
Nutella Cheesecake Pumpkin Muffins are a delightful way to combine classic fall flavors with a rich, indulgent twist. Whether you’re baking for a cozy morning at home or sharing with friends and family, these muffins are guaranteed to impress with their flavor and beautiful layers.
These Nutella Cheesecake Pumpkin Muffins are soft, moist pumpkin spice muffins filled with a rich cheesecake center and swirled with creamy Nutella. Perfect for fall baking, cozy breakfasts, or holiday desserts, this easy pumpkin muffin recipe combines warm spices, chocolate hazelnut flavor, and a luscious cream cheese filling in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast / Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the pumpkin muffin batter:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese (softened)
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
For the topping:
½ cup Nutella
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Fill each muffin liner halfway with pumpkin batter.
Add a spoonful of cheesecake filling in the center.
Top with more pumpkin batter until ¾ full.
Add a small spoonful of Nutella on top and swirl gently with a toothpick.
Bake for 18–22 minutes, until a toothpick inserted into the muffin (not the center) comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins soft and fluffy.Make sure cream cheese is fully softened to avoid lumps.Swirl Nutella lightly for a marbled effect without mixing it into the batter.For best texture, serve slightly warm.
