• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Seaside Baker
  • Home
  • Cookbook
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baking

    Pumpkin Cheesecake Muffins

    Published on September 30, 2018 by theseasidebaker Last Modified on October 12, 2018 / 1 Comment

    1.2K shares
    Jump to Recipe

    Autumn is here, which means it is also officially baking season! While baking is a year-round activity at my house, when the leaves begin to fall and there's a bit of a chill in the air, I'm ready to kick my baking into high gear and fill the house with all the delightful aromas of autumn. 

    Pumpkin Cheesecake Muffins

    This recipe for Pumpkin Cheesecake Muffins combines everything I love about fall (pumpkin spice, anyone?) with the sweet and creamy taste of cheesecake. In fact, one the great holiday debates in our family is whether pumpkin pie or pumpkin cheesecake is the better holiday dessert. While I don't expect this will ever really be settled, making these Pumpkin Cheesecake Muffins will surely satisfy everyone. And really, why choose one over the other when you can have both?

    Pumpkin Cheesecake Muffins

    Why You'll Love Making Pumpkin Cheesecake Muffins

    • Nothing says fall like pumpkin, and these muffins are packed with that delicious pumpkin pie flavor we all crave at this time of year.
    • The addition of a rich and creamy cheesecake filling brings a delightful, decadent twist to a classic pumpkin muffin.
    • Topping these muffins with crunchy cinnamon sugar provides nice texture and some extra sweetness.

    Pumpkin Cheesecake Muffins

    Perhaps best of all, these muffins are ready in less than 30 minutes! Because they are so quick and easy, you can make them anytime the mood strikes. They're equally great for serving as fun after-school snacks and at those special holiday brunches. I love them as an on-the-go breakfast solution, since this time of year we seem to be constantly in the car running to and from school, sports and other activities.

    Pumpkin Cheesecake Muffins

    More Great Recipes for Fall

    Looking for more delicious fall recipes like these Pumpkin Cheesecake Muffins? You'll want to try my perfect-for-fall Apple Pear Pie, Pumpkin Cream Cheese Bread, and these deliciously chewy Pumpkin Chocolate Chip Cookies.

    Pumpkin Cheesecake Muffins

    Pumpkin Cheesecake Muffins
    Print
    Pumpkin Cheesecake Muffins
    Prep Time
    20 mins
    Cook Time
    9 mins
    Total Time
    29 mins
     
    The perfect fall treat, these muffins are full of flavor!
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin bread, pumpkin muffin recipe
    Servings: 24
    Author: Jackie
    Ingredients
    • 1 ¾ cups all purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup vegetable oil
    • 1 15 oz can of pumpkin puree
    • ¾ cup granulated sugar
    • ½ cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    Cream Cheese Mixture
    • 8 oz cream cheese block softened
    • ¼ cup granulated sugar
    • 1 large egg yolk
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    Topping
    • ¼ cup granulated sugar
    • 1 heaping teaspoon cinnamon
    Instructions
    1. Preheat your oven to 350 degrees. Line 2 muffin tins with cupcake liners.
    2. In a medium sized bowl, combine flour, spices, baking soda, and salt. Set aside.
    3. In the bowl of your mixer, cream oil, pumpkin puree, and sugars for 4 minutes on medium high speed.
    4. Add eggs, one at a time, incorporating fully before adding the 2nd egg.
    5. Add vanilla and mix until combined.
    6. Stir in flour mixture to the egg/pumpkin mixture.
    7. Fill muffin cups ⅔ of the way full. Set aside.
    8. In a separate bowl, whisk together softened cream cheese, egg yolk, and vanilla extract until smooth.
    9. Spoon a teaspoon of the cream cheese mixture onto each pumpkin muffin batter.
    10. Swirl with a toothpick or knife.
    11. Mix together cinnamon and sugar then sprinkle onto each muffin.
    12. Bake muffins for 18-20 minutes or until a knife is inserted and comes out clean.
    13. Cool in pan for 5 minutes then transfer muffins to a baking rack to cool completely.
    14. Store in an airtight container for up to 3 days, or freeze in a single layer in an airtight container or bag for up to 3 months.
    « Halloween Root Beer Floats
    How to prepare for holiday baking »
    1.2K shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to The Seaside Baker! Welcome to The Seaside Baker! Here you will find my personal journals of recipes, places, experiences, and everything else that comes along with being a mother of three by the sea!

    More about me →

    Popular

    • Quick Rhubarb Cake
      Quick Rhubarb Cake
    • Cold Fighting Smoothie
      Cold Fighting Smoothie- A Healthy Green Smoothie
    • Gruyere Scalloped Potatoes
      Gruyere Scalloped Potatoes- The Perfect Side Dish + Video
    • Strawberry Basil Vodka Cocktail
      Strawberry Basil Vodka Cocktail
    • Angel Food Strawberry Bundt
      Strawberry Angel Food Cake
    • corona cocktail in clear glass with colorful umbrellas on top
      Corona Cocktail

    My new cookbook is available now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT© 2022 · THE SEASIDE BAKER