Pumpkin cheesecake muffins are everything you love about fall—wrapped up in a warm, fluffy, cream-cheese-swirled bite. Whether you’re looking for the perfect Thanksgiving brunch treat or a cozy weekend bake, this recipe hits that sweet spot between comfort and indulgence. Imagine the bold flavor of spiced pumpkin batter, rich cheesecake filling, and an aroma that fills your kitchen like a warm hug. These muffins are a step above your average pumpkin treat—and this guide will walk you through exactly how to make them irresistible.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: No mixer needed and ready in under 30 minutes
- Simple Ingredients: Pantry staples with no weird additives
- Perfect for Any Occasion: Great for fall parties, bake sales, or lazy Sundays
- Crowd-Pleaser: The cream cheese swirl gets rave reviews
- Unbelievably Delicious: Moist, fluffy pumpkin muffin meets tangy cheesecake—need we say more?
What makes these pumpkin cheesecake muffins stand out? It’s all about the swirl. That luscious, tangy layer of cream cheese not only adds flavor but creates a stunning marbled effect you won’t find in basic muffin recipes. Plus, the spice balance is spot-on: warm without being overpowering, cozy without being cliché.
Ingredients Needed
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour – spooned and leveled for accurate measurement
- 1 tablespoon pumpkin pie spice – homemade or store-bought
- 1 teaspoon baking soda – ensures proper lift
- ½ teaspoon fine sea salt – balances sweetness
- 1 (15 oz) can pumpkin puree – NOT pumpkin pie filling
- 1 cup white granulated sugar – for sweetness
- ½ cup packed light brown sugar – adds moisture and depth
- 2 large eggs – room temperature for better mixing
- ½ cup vegetable oil or melted butter – choose butter for richer flavor
- 1 tablespoon pure vanilla extract – adds aromatic depth
For the Cream Cheese Swirl:
- 8 oz block cream cheese – softened for easy mixing
- ¼ cup granulated sugar – to lightly sweeten the swirl
- 1 large egg yolk – adds richness
- 2 teaspoons vanilla extract – rounds out the flavor
How to Make Pumpkin Cheesecake Muffins
Step 1: Preheat & Prep
Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups if you prefer no liners. This gives you time to prep the batter while the oven heats.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together:
- all-purpose flour
- pumpkin pie spice
- baking soda
- salt
This dry mix should be well combined and set aside for later. Pre-mixing helps ensure even flavor and rise.
Step 3: Combine Wet Ingredients
In a larger mixing bowl, whisk together:
- pumpkin puree
- granulated sugar
- brown sugar
Once smooth, add:
- eggs
- oil or melted butter
- vanilla extract
Whisk until everything is well combined and silky in texture.
Step 4: Combine Wet & Dry
Gradually stir the dry ingredients into the wet mixture. Use a rubber spatula or wooden spoon to fold the batter gently, being careful not to overmix. The batter should be thick but smooth, with no streaks of flour.
Step 5: Fill Muffin Cups
Spoon the muffin batter into each prepared cup, filling them about ¾ full. You want enough room for the cream cheese swirl to sit on top without overflowing.
Step 6: Make Cream Cheese Mixture
In a separate bowl, beat the softened cream cheese until creamy and smooth. Add:
- granulated sugar
- egg yolk
- vanilla extract
Whisk until no lumps remain and the mixture looks like a thick, pourable custard.
Step 7: Swirl and Top
Drop about 1 tablespoon of cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter. Don’t worry if it looks messy—it bakes up beautifully.
Step 8: Bake
Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with a few moist crumbs. The tops should spring back lightly when touched.
Step 9: Cool & Serve
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack. Enjoy warm, or let cool completely for storage.
Check out how these swirl techniques elevate our Pumpkin Muffins Recipe!
Serving and Storage Tips
- Best Served: Slightly warm or at room temperature with a dusting of powdered sugar
- Pair With: A spiced latte or chai tea for the ultimate fall treat
- Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days
- Reheating: Pop in the microwave for 10–15 seconds to bring back that just-baked warmth
- Freezing: Wrap individually and freeze for up to 2 months. Thaw overnight or reheat from frozen
Helpful Notes
- Use Full-Fat Cream Cheese: Low-fat versions may be runnier and won’t swirl as nicely
- Customize It: Add mini chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar on top
- Avoid Overbaking: These muffins should be moist—watch closely during the final minutes of baking
- Don’t Skip the Swirl: Even if it’s not perfect, it makes a big difference in both taste and presentation
- Make It Gluten-Free: Substitute a 1:1 gluten-free baking mix for the flour
Discover great ideas like our Pumpkin Bread Recipe for more cozy bakes!
Pumpkin Cheesecake Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease lightly. Set aside.
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together pumpkin puree, white sugar, and brown sugar. Add eggs, oil or butter, and vanilla; whisk until smooth.
- Gradually fold dry ingredients into wet mixture using a spatula until just combined. Do not overmix.
- Divide batter into muffin cups, filling each about ¾ full.
- In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; whisk until well combined.
- Drop 1 tbsp of cream cheese mix onto each muffin. Use a toothpick to gently swirl into batter.
- Bake for 18–20 minutes or until a toothpick inserted in the muffin (not swirl) comes out clean. Tops should spring back when touched.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Serve warm or at room temperature.
Notes
Conclusion
Pumpkin cheesecake muffins are the kind of recipe that turns ordinary days into cozy moments. They’re warm, moist, and filled with the flavors of fall—and that luscious cream cheese swirl? It seals the deal. Whether you’re baking for family, friends, or just for yourself (we won’t tell), these muffins are guaranteed to impress.
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What topping twist did you try? Cinnamon sugar, chocolate chips, or something else? Let us know below!
Frequently Asked Questions (FAQ)
Can I use canned pumpkin pie filling instead of pumpkin puree?
No—pumpkin pie filling is already sweetened and spiced. It will throw off the balance of this recipe. Stick with pure pumpkin puree for best results.
How can I make this recipe gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Check baking times; some blends may bake slightly faster.
Can I freeze these muffins?
Absolutely. Wrap them tightly once cooled and freeze for up to 2 months. Reheat in the microwave or let them thaw at room temp overnight.
Why is my cream cheese swirl sinking?
If your cream cheese is too runny or overmixed, it can sink. Use room temp full-fat cream cheese and don’t over-swirl.
Can I add nuts or chocolate chips?
Yes! Chopped pecans, walnuts, or mini chocolate chips all make great additions. Fold them into the batter before filling the muffin cups.