Pumpkin Cheesecake Muffins blend moist pumpkin spice cake with a sweet, cream cheese filling, making them a perfect fall treat for breakfast or brunch.
These bakery-style muffins are perfect for a cozy breakfast or brunch, providing a comforting taste of autumn.
They are easy to make at home, letting you skip the coffee shop while still enjoying a warm, freshly baked delight.
Whether served warm or chilled, these muffins offer a delicious combination of flavors that everyone will love.
Servings: 20
Equipment
- Handheld mixer
- Medium mixing bowl
- large mixing bowl
- Whisk
- Muffin tins
- Paperliners
- Piping bag or Ziploc bag
- Wire rack
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 15 oz can pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons extract vanilla
- ¾ cup light brown sugar
- ¼ cup sugar granulated
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ⅓ cup sugar granulated
- 1½ teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Prepare two standard muffin tins by lining them with 20 paper liners. Set aside.
- For the cream cheese filling, combine cream cheese and granulated sugar in a medium mixing bowl. Using a handheld mixer on medium-low speed, beat the mixture for 1 minute until smooth.
- Add the egg yolk and vanilla extract to the cream cheese mixture and beat for another 30 seconds until fully incorporated and smooth. Transfer the mixture to a piping bag or a Ziploc bag with the corner cut off. Set aside.
- In a medium bowl, mix together the all-purpose flour, pumpkin pie spice blend, cinnamon, baking powder, baking soda, and salt. Stir to combine evenly.
- In a large mixing bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, light brown sugar, and granulated sugar until the mixture is smooth and fully blended.
- Gradually add the dry flour mixture to the wet pumpkin mixture. Whisk until just combined, making sure the batter is thick and smooth.
- Fill each muffin liner ¾ full with the pumpkin batter.
- Pipe 1½-2 teaspoons of the cream cheese filling into the center of each muffin.
- Bake the muffins for 25 minutes, or until a toothpick inserted into the pumpkin part of the muffin comes out clean. Allow the muffins to cool completely on a wire rack before serving.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Piping Bag Tip: If you don’t have a piping bag, use a Ziploc bag with a corner snipped off to easily fill the muffins.
- Filling Measurement: Use a small spoon or scoop to accurately measure 1½-2 teaspoons of filling per muffin.
- Cooling Time: Allow the muffins to cool completely on a wire rack before serving to let the flavors set.
- Storage: Store muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to a month.
- Liner Choice: Use parchment paper liners to prevent sticking and make muffin removal easier.