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A stack of homemade pumpkin muffins with cream cheese filling, showing the moist texture and rich cheesecake swirl. A perfect example of easy fall baking.

Pumpkin Cheesecake Muffins: The Perfect Fall Treat

Whip up these incredibly moist and delicious Pumpkin Cheesecake Muffins! A perfectly spiced pumpkin muffin with a luscious, creamy cheesecake swirl. The ultimate fall treat for breakfast, dessert, or any time in between. Easy to make and impossible to resist!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz full-fat block cream cheese softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
For the Pumpkin Muffins
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Equipment

  • 1 12-Cup Muffin Tin
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners.
  2. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Add the egg yolk and vanilla, and beat until just combined. Set aside.
  3. Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Divide the pumpkin batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Top each muffin with about 1 tablespoon of the cheesecake mixture. Use a toothpick or the tip of a knife to gently swirl the cheesecake filling into the pumpkin batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin muffin part comes out with moist crumbs attached. The cheesecake filling should be set.
  9. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Due to the cream cheese filling, these muffins must be stored in an airtight container in the refrigerator for up to 5 days.
Room Temperature Ingredients: For the smoothest filling, ensure your cream cheese and egg yolk are at room temperature before mixing.
Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.