Pumpkin Cheesecake Muffins

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.

pumpkin cheesecake muffins

Pumpkin Cheesecake Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Breakfast
Cuisine: American
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
  • cup sugar granulated
  • 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.
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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.
pumpkin cheesecake muffins