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.
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?
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.
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.
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.
- 8 oz cream cheese block softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 heaping teaspoon cinnamon
- Preheat your oven to 350 degrees. Line 2 muffin tins with cupcake liners.
- In a medium sized bowl, combine flour, spices, baking soda, and salt. Set aside.
- In the bowl of your mixer, cream oil, pumpkin puree, and sugars for 4 minutes on medium high speed.
- Add eggs, one at a time, incorporating fully before adding the 2nd egg.
- Add vanilla and mix until combined.
- Stir in flour mixture to the egg/pumpkin mixture.
- Fill muffin cups 2/3 of the way full. Set aside.
- In a separate bowl, whisk together softened cream cheese, egg yolk, and vanilla extract until smooth.
- Spoon a teaspoon of the cream cheese mixture onto each pumpkin muffin batter.
- Swirl with a toothpick or knife.
- Mix together cinnamon and sugar then sprinkle onto each muffin.
- Bake muffins for 18-20 minutes or until a knife is inserted and comes out clean.
- Cool in pan for 5 minutes then transfer muffins to a baking rack to cool completely.
- 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.