Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins are the perfect fall treat that combines the best of two beloved desserts: moist, spiced pumpkin muffins and creamy, decadent cheesecake filling. With a tender, fluffy pumpkin base laced with warm spices like cinnamon, nutmeg, and clove, these muffins are rich in flavor and full of autumn vibes. The surprise of a smooth, tangy cheesecake center adds an element of indulgence that takes these muffins to the next level. Finished with a light cinnamon sugar topping, they’re perfect for breakfast, an afternoon snack, or a special addition to a brunch spread.

Ingredients:

For the pumpkin muffin base:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

For the cinnamon sugar topping:

• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the egg yolk and vanilla extract and mix until combined. Set aside.
3. Prepare the muffin batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating after each addition. Stir in the pumpkin puree and vanilla extract.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Assemble the muffins: Divide the muffin batter evenly among the 12 muffin cups, filling each about two-thirds of the way full. Spoon a heaping tablespoon of the cheesecake filling into the center of each muffin and gently swirl with a toothpick or knife to marble it slightly.
6. Add the topping: In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle a little bit of the cinnamon sugar mixture on top of each muffin.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (it should come out with a few crumbs but not wet batter).
8. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

These Pumpkin Cheesecake Muffins are a delightful combination of two beloved flavors, perfect for enjoying during the cozy days of fall. The rich, spiced pumpkin pairs perfectly with the creamy, tangy cheesecake filling, and the cinnamon sugar topping adds a touch of sweetness and crunch. They’re sure to become a seasonal favorite in your household!