Description
Pumpkin cheesecake muffins are soft, spiced pumpkin muffins with a rich, creamy cheesecake center, making them a cozy fall favorite with a deliciously indulgent twist.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat the oven to 175°C (350°F) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually stir dry ingredients into wet ingredients until just combined.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fill each muffin cup halfway with pumpkin batter.
- Add a spoonful of cheesecake filling to the center of each muffin.
- Top with remaining pumpkin batter, covering the filling.
- Bake for 20–25 minutes until muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Use full-fat cream cheese for the creamiest center.
- Store muffins refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American