Pumpkin Cheesecake Muffins

Creamy, Spiced, and Perfect for Fall

If you’re craving the ultimate fall treat, these Pumpkin Cheesecake Muffins are your answer! Soft, spiced pumpkin muffins are filled with a creamy cheesecake center that makes every bite pure comfort. Perfect for cozy autumn mornings, bake sales, or quick make-ahead snacks, this recipe brings bakery-style flavor straight to your kitchen.

Pumpkin Cheesecake Muffins

Moist and fluffy pumpkin cheesecake muffins filled with a creamy cheesecake center—perfect for fall baking! These easy muffins combine warm pumpkin spice flavors with a rich, tangy surprise inside.

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Prep Time 15 minutes mins

25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Calories: 280

Ingredients Method Nutrition Notes

Ingredients

  

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• ▢ For the Muffins:
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ 1 tsp cinnamon
• ▢ ½ tsp nutmeg
• ▢ ½ tsp salt
• ▢ ½ cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 cup pumpkin puree
• ▢ 1 tsp vanilla extract
• ▢ For the Cheesecake Filling:
• ▢ 8 oz cream cheese softened
• ▢ ¼ cup sugar
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Method

 

1. ▢
   Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. ▢
   In a medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. ▢
   In another bowl, whisk oil, eggs, pumpkin puree, and vanilla. Fold in dry mixture until just combined.
4. ▢
   Beat cream cheese, sugar, egg, and vanilla until smooth.
5. ▢
   Fill muffin liners halfway with pumpkin batter, add a spoonful of cheesecake filling, then top with more pumpkin batter (¾ full).
6. ▢
   Bake 20–25 minutes, until golden and a toothpick (avoiding the center) comes out clean. Cool before serving.

Nutrition

Calories: 280kcal

Notes

Nutrition (per muffin): 280 cal, 4g protein, 34g carbs, 15g fat, 22g sugar.

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With just 15 minutes of prep, you’ll have a dozen warm, golden muffins ready to share (or keep all to yourself 😉). Moist, fluffy, and bursting with pumpkin spice, they’re guaranteed to become a family favorite. Pair them with a hot latte, and you’ve got the perfect fall indulgence.

3. ⏱️ Time Breakdown

• Prep Time: 15 minutes
  
• Cook Time: 25 minutes
  
• Total Time: 40 minutes
  
• Servings: 12 muffins
  

4. 📝 Ingredients List

For the Muffins

• 1 ½ cups all-purpose flour
  
• 1 cup sugar
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• 1 tsp cinnamon
  
• ½ tsp nutmeg
  
• ½ tsp salt
  
• ½ cup vegetable oil
  
• 2 large eggs
  
• 1 cup pumpkin puree
  
• 1 tsp vanilla extract
  

For the Cheesecake Filling

• 8 oz cream cheese, softened
  
• ¼ cup sugar
  
• 1 large egg
  
• 1 tsp vanilla extract
  

5. Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Muffin tin + paper liners
  
• Large mixing bowls
  
• Hand mixer or electric mixer
  
• Measuring cups & spoons
  
• Spatula or wooden spoon
  
• Wire cooling rack
  

6. Step-by-Step Beginner-Friendly Instructions

1. Preheat the Oven → Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
   
2. Mix Dry Ingredients → In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
   
3. Mix Wet Ingredients → In a large bowl, combine oil, eggs, pumpkin puree, and vanilla. Gently fold in the dry mix until just combined (don’t overmix for fluffy muffins!).
   
4. Prepare Cheesecake Filling → Beat softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
   
5. Assemble Muffins → Fill each liner halfway with pumpkin batter. Add 1 spoonful of cheesecake filling, then cover with more batter until ¾ full.
   
6. Bake → Bake for 20–25 minutes, or until a toothpick inserted in the muffin (not the cheesecake center) comes out clean. Muffins should be golden and slightly springy.
   
7. Cool → Let muffins rest 5 minutes, then transfer to a wire rack to cool completely.
   

7. Pro Tips

• Room Temperature Cream Cheese: Softened cream cheese blends smoothly without lumps.
  
• Don’t Overmix: Stop mixing as soon as the flour disappears for the fluffiest muffins.
  
• Storage: Store in an airtight container in the fridge for up to 5 days.
  
• Freezer-Friendly: Freeze muffins up to 3 months; thaw overnight for a quick snack.
  

8. Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions