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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are everything you love about fall—warm, fluffy pumpkin muffins swirled with tangy cream cheese for the ultimate seasonal treat. Moist, spiced, and bakery-worthy, they’re perfect for brunch, dessert, or cozy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffins
  • 1¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 can pumpkin puree 15 oz, not pumpkin pie filling
  • 1 cup white granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs room temperature
  • ½ cup vegetable oil or melted butter
  • 1 tablespoon pure vanilla extract
For the Cream Cheese Swirl
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease lightly. Set aside.
  2. In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin puree, white sugar, and brown sugar. Add eggs, oil or butter, and vanilla; whisk until smooth.
  4. Gradually fold dry ingredients into wet mixture using a spatula until just combined. Do not overmix.
  5. Divide batter into muffin cups, filling each about ¾ full.
  6. In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; whisk until well combined.
  7. Drop 1 tbsp of cream cheese mix onto each muffin. Use a toothpick to gently swirl into batter.
  8. Bake for 18–20 minutes or until a toothpick inserted in the muffin (not swirl) comes out clean. Tops should spring back when touched.
  9. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Serve warm or at room temperature.

Notes

Use full-fat cream cheese for best texture. Customize with mini chocolate chips or chopped pecans. Avoid overbaking—muffins should remain moist and tender. Freeze individually for easy grab-and-go treats.