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.
Ingredients:
Muffin Ingredients
- 1 15 oz can pumpkin
- 1/4 cup vegetable oil (you can also use a vegetable oil substitute)
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder (or a baking powder substitute)
- 1/2 teaspoon baking soda (or a baking soda substitute)
- 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.
Pumpkin Cheesecake Muffins
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
Nutrition
More Recipe inspiration
Looking for pumpkin spice and pumpkin-inspired recipes? Below are a few of my favorites.
Gotta have this one!! Love muffins all day, anytime.
I can’t express how amazing these look. I bet they tasted off the hook right? Now I have to make these! I adore pumpkin and anything cheesecake! Thanks for sharing!
Thanks so much! They were a hit! Make sure you cover them well, they dried out pretty quick. I left them out 🙁