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