Introduction
I’ll never forget the first time I swirled cheesecake into pumpkin batter—it was on a cool October morning when the leaves outside painted the streets in orange and gold. I wanted to create something indulgent but still cozy, a treat that could be enjoyed with coffee or shared at a gathering. That’s how pumpkin cheesecake muffins were born in my kitchen. As they baked, the aroma of cinnamon and vanilla filled the air, making the house smell like autumn itself. I’m Ella chef, and this recipe remains one of my most requested bakes, marrying creamy cheesecake with spiced pumpkin goodness.
WP Recipe Maker JSON (export format)
Pumpkin Cheesecake Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk pumpkin purée, oil, eggs, sugars, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- For the cheesecake filling: beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spoon batter into muffin cups, filling halfway. Add a spoonful of cheesecake mixture, then top with more batter until 3/4 full.
- Use a toothpick to gently swirl the cheesecake into the pumpkin batter.
- Bake 20–22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
How to Make the Recipe
To begin, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This helps the muffins release easily and keeps cleanup simple. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. These spices create the warm, fragrant flavor base that defines pumpkin muffins.
In a larger bowl, whisk together pumpkin purée, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until smooth. Gently fold the dry mixture into the wet mixture with a spatula until just combined—overmixing may lead to dense muffins. Set the pumpkin batter aside while you prepare the cheesecake filling.
For the filling, beat softened cream cheese with sugar until creamy. Add the egg yolk and vanilla, mixing until smooth. This will be spooned into the muffin batter for a luscious cheesecake swirl.
Spoon a layer of pumpkin batter into each muffin cup, filling about halfway. Add a spoonful of cheesecake filling to the center, then top with more pumpkin batter until cups are about three-quarters full. For a decorative finish, use a toothpick to swirl the cheesecake filling slightly into the pumpkin layer, creating a marbled effect.
Bake in the preheated oven for 20–22 minutes. Test for doneness by inserting a toothpick into the muffin (avoiding the cheesecake pocket)—it should come out clean or with a few crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
These muffins are best enjoyed once cooled, as the flavors meld together beautifully. Store leftovers in the refrigerator for up to four days. They make a perfect grab-and-go breakfast, a cozy snack, or a seasonal dessert to share with loved ones.
Conclusion
Pumpkin cheesecake muffins combine the best of both worlds: the cozy warmth of spiced pumpkin bread and the indulgence of creamy cheesecake. They’re moist, flavorful, and irresistibly satisfying, making them a perfect autumn bake. Each muffin is a little celebration of the season, whether served with morning coffee, packed in a lunchbox, or offered at a holiday gathering. The swirl of cheesecake adds a touch of elegance, turning a simple muffin into something truly special. Bake a batch to share with family or friends, and you’ll see why this recipe quickly becomes a fall favorite year after year.