Pumpkin Cheesecake Muffins Recipe: Easy, Creamy and Spiced

Pumpkin cheesecake muffins are the kind of treat that feels like a warm hug on a crisp autumn morning. With the rich flavor of pumpkin spice swirled into tender muffins and a creamy cheesecake center, they bring together two beloved desserts in one. Every bite is soft, slightly tangy, and perfectly sweet, making these muffins a favorite for both casual mornings and special gatherings.

I love making pumpkin cheesecake muffins when I want something that feels indulgent but still cozy enough for breakfast. They’re perfect for weekend baking, holiday brunch spreads, or even as an afternoon pick-me-up with coffee. If you’re looking for a fall recipe that delivers on both flavor and presentation, this one is a keeper.

Recipe Card

Pumpkin Cheesecake Muffins Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

285

kcal

These pumpkin cheesecake muffins combine moist pumpkin spice batter with a luscious cheesecake swirl, making them the ultimate fall treat.

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Ingredients

• For the Muffins

• 1.5 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 0.5 tsp salt

• 1 tsp cinnamon

• 0.5 tsp nutmeg

• 0.25 tsp cloves

• 0.25 tsp ginger

• 1 cup pumpkin puree (not pumpkin pie filling)

• 0.75 cup granulated sugar

• 0.5 cup brown sugar, packed

• 0.5 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• For the Cheesecake Filling

• 8 oz cream cheese, softened

• 0.25 cup granulated sugar

• 1 large egg yolk

• 0.5 tsp vanilla extract

Directions

• Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, and all the spices. Set this dry mix aside.
• In another bowl, combine pumpkin puree, both sugars, oil, eggs, and vanilla. Whisk until smooth. Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix.
• For the cheesecake filling, beat softened cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.
• Scoop muffin batter into the prepared pan, filling each cup about two-thirds full. Add a spoonful of cheesecake filling on top of each, then use a toothpick or skewer to gently swirl.
• Bake for 22–25 minutes, or until a toothpick inserted in the muffin portion comes out clean. Cool completely before serving to let the flavors settle.

Notes

• Always use pumpkin puree and not pumpkin pie filling, as the latter has added sugar and spices.
• For bakery-style muffins, let the batter rest for 10 minutes before baking.
• These muffins taste even better the next day as the flavors develop overnight.

Nutrition Facts

• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 210mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 22g
• Protein: 4g

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The Magic Behind These Muffins

Pumpkin cheesecake muffins strike the perfect balance between spiced muffin and creamy cheesecake. Unlike plain muffins, the addition of a tangy cream cheese swirl keeps every bite moist and flavorful. What makes this recipe shine is how simple it is to prepare while still tasting bakery-worthy. You don’t need fancy equipment, just a mixing bowl, a whisk, and a muffin tin.

Another reason these muffins work so well is their versatility. You can play with spices, add chocolate chips, or sprinkle the tops with streusel for extra texture. They freeze beautifully, which means you can make a big batch and enjoy them throughout the season. Plus, the combination of pumpkin and cream cheese feels festive yet comforting, giving you the best of both worlds.

Simple Prep for Stress-Free Baking

Pumpkin cheesecake muffins come together easily, but a little prep makes baking stress-free. Make sure your cream cheese is softened before mixing so the filling comes out smooth. Measure and set aside your dry ingredients the night before to save time. If you’re using canned pumpkin puree, open it ahead of time and store leftovers in the fridge.

You can also prepare the cream cheese mixture a day in advance and refrigerate it until you’re ready to bake. Lining your muffin pan with paper liners before you start ensures the batter goes straight in without fuss. Having everything ready not only speeds up the process but also makes for cleaner baking.

Tricks for Bakery-Style Muffins at Home

To get bakery-style pumpkin cheesecake muffins every time, keep these tips in mind:

• Use full-fat cream cheese for the best texture and flavor.
• Don’t overmix the batter, this keeps the muffins tender.
• Fill the muffin cups only two-thirds full to avoid overflow.
• Use a toothpick to swirl the cheesecake mixture gently for a pretty marbled effect.
• Bake in the center of the oven for even cooking.
• Let muffins cool completely before removing them from the pan to avoid breakage.
• Store in an airtight container in the fridge for up to 4 days.

How to Customize Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are endlessly adaptable, and with a few tweaks, you can make them fit any craving or occasion. Here are some delicious variations:

Chocolate Chip Pumpkin Cheesecake Muffins
Add a handful of semi-sweet or dark chocolate chips to the muffin batter. The melty chocolate balances the pumpkin spice beautifully and adds an indulgent touch kids and a dults both love.

Streusel-Topped Pumpkin Cheesecake Muffins
Top each muffin with a simple crumb mixture made of flour, butter, brown sugar, and cinnamon before baking. The streusel adds crunch and makes the muffins look like they came from a bakery.

Gluten-Free Pumpkin Cheesecake Muffins
Swap the all-purpose flour for a gluten-free baking blend. Make sure your oats, if adding, are certified gluten-free. The muffins remain moist and flavorful, with the same creamy cheesecake center.

Pumpkin Cheesecake Muffins with Nuts
Fold chopped pecans or walnuts into the batter for extra crunch. Nuts add a toasty richness that complements the pumpkin and cream cheese.

Mini Pumpkin Cheesecake Muffins
Use a mini muffin pan to create bite-sized treats perfect for parties. Reduce the bake time to 12-14 minutes, and you’ve got a festive finger food.

FAQs or Troubleshooting

Conclusion: A Cozy Muffin with a Cheesecake Surprise

Pumpkin cheesecake muffins are the perfect treat to celebrate fall. They combine the warm spices of pumpkin with the creamy richness of cheesecake in every bite. These muffins are not only easy to make but also versatile enough to serve at breakfast, as a snack, or as a festive dessert.

I love serving them with a hot cup of coffee or chai tea for the ultimate autumn pairing. The best part is that they freeze beautifully, so you can make a big batch and enjoy them anytime.

If you enjoyed this recipe, you might also love my Libby’s Pumpkin Roll Recipe, or a classic pumpkin Cupcakes. Both are crowd-pleasing and highlight the flavors of the season.

Once you bake these muffins, you’ll see why they’ve become one of my most-requested fall recipes.