Fall Favorite Recipe – Pumpkin Cheesecake Muffins

Oh yes, it is pumpkin season so it is time for Pumpkin Cheesecake Muffins.

With fall, the baking and creating season is now in full swing. Cakes, brownies, cupcakes, and of course muffins! Delicious, easy, and super quick breakfast ideas for those busy mornings.

Baking bread of all kinds is a secret passion of mine. Savory breads to go with your amazing dinner dishes like this fantastic Copy Cat Recipe for Kings Hawaiian Bread. Or maybe you prefer some sweet quick breads for dessert, or a fast busy morning breakfast, like Pumpkin Bread, Strawberry Bread or Zucchini Bread.

Pumpkin Cheesecake Muffins

In the cooler months, pumpkin is readily available and usually you can find it on sale with the holidays approaching.

Add a little something extra to your pumpkin muffins by topping them with a creamy and sweet cheese cake top. The flavor in these Pumpkin Cheesecake Muffins is out of this world! Here is how we made them.

 Pumpkin Cheese cake Muffins - Daily DIY Life.com

Ingredients:

Muffin Ingredients

  •  1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  •  1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  •  1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Cheesecake Filling

  • 8 oz. cream cheese (softened)
  • 5 TBS sugar
  • 1 egg yolk
  • 1/2 tsp vanilla
  • chopped nuts (optional)

Directions:

Preheat Oven to 350 degrees , Grease and flour muffin tins. Or use paper cupcake liners (I still like to grease these also)

Muffins

In a medium bowl, mix together the pumpkin, oil and sugar until combined. Add eggs 1 at a time mixing after each addition. Mix in vanilla.

In a separate bowl combine the dry ingredients. Mix together.

Slowly add the dry ingredients to the wet ingredients. Mix just until combined.

Filling

Mix all ingredients together until creamy.

Fill muffin cups 1/2 full with batter mixture, top with 1/2 TBS of the filling mixture. Swirl the 2 together with a knife or toothpick.

Bake in the over for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.

*Note – The cheesecake filling will be a little wet even when it is completely cooked. Take note of where you test for doneness.

Three pumpkin cheese cakes with a cup of coffee on the side
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Pumpkin Cheesecake Muffins

The flavor in these Pumpkin Cheesecake Muffins is out of this world! 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Servings: 12
Calories: 279kcal

Ingredients

Muffin Ingredients

  • 1 15 oz. can Pumpkin
  • 1/4 cup Vegetable oil
  • 2 Eggs (Large)
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 2 cups All-purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/8 tsp Ground cloves
  • 1/2 tsp Salt

Cheesecake Filling

  • 8 oz. Cream cheese (softened)
  • 5 tbsp Sugar
  • 1 egg Yolk
  • 1/2 tsp Vanilla
  • Chopped nuts (Optional)

Instructions

  • Preheat Oven to 350 degrees.
  • Grease and flour muffin tins. Or use paper cupcake liners (I still like to grease these also).

Muffins

  • In a medium bowl, mix together the pumpkin, oil, and sugar until combined. Add eggs 1 at a time mixing after each addition. Mix in vanilla.
  • In a separate bowl combine the dry ingredients. Mix together.
  • Slowly add the dry ingredients to the wet ingredients. Mix just until combined.
  • Mix all ingredients together until creamy.
  • Fill muffin cups 1/2 full with batter mixture, top with 1/2 TBS of the filling mixture. Swirl the 2 together with a knife or toothpick.
  • Bake in the oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.

Notes

*Note – The cheesecake filling will be a little wet even when it is completely cooked. Take note of where you test for doneness.

Nutrition

Calories: 279kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 248mg | Potassium: 61mg | Fiber: 1g | Sugar: 23g | Vitamin A: 295IU | Vitamin C: 0.02mg | Calcium: 48mg | Iron: 1mg

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3 Comments

  1. Sue September 24, 2014 Reply
  2. Carolann September 26, 2014 Reply
    • [email protected] September 27, 2014 Reply

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