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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins combine spiced pumpkin batter with a creamy cheesecake swirl for a moist, rich, and irresistible fall treat. Perfect for breakfast, dessert, or snacking.
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Préparation 15 minutes
Cuisson 20 minutes
Temps total 35 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Préparation Notes

Ingrédients
  

Pumpkin Muffin Batter
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup vegetable oil
Cheesecake Swirl
  • 1 cup cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Équipement

  • Mixing bowls
  • Electric Mixer
  • Muffin Tin
  • Paper Liners
  • Oven

Préparation
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a bowl, beat softened cream cheese, granulated sugar, and brown sugar until creamy.
  3. Add pumpkin puree, eggs, and vanilla extract. Mix until smooth.
  4. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add dry ingredients to the wet mixture. Stir gently until just combined.
  6. Fold in the vegetable oil until batter is glossy and thick.
  7. Fill muffin liners about 3/4 full with pumpkin batter.
  8. Prepare cheesecake swirl: mix softened cream cheese, sugar, egg yolk, and vanilla until smooth.
  9. Spoon small dollops of cheesecake mixture on top of muffin batter. Use a toothpick or knife to swirl gently.
  10. Bake for 18–20 minutes, until a toothpick inserted into the muffin comes out clean.
  11. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before serving.

Notes et conservation

Store muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat before serving for best taste.