Description

Warm, spiced, and swirled with sweet cream cheese, these Pumpkin Cheesecake Muffins are the *perfect cozy bake* for fall mornings or holiday brunches. Soft and fluffy pumpkin muffin meets tangy cheesecake in the most comforting bite-sized treat. Whether you’re after a quick breakfast, easy dessert, or healthy snack with fall flair, this is your new go-to. Perfect for Thanksgiving breakfast ideas, coffee breaks, or festive food ideas.

Ingredients

1 cup pumpkin puree

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

6 ounces cream cheese (softened)

1/4 cup powdered sugar

1/4 teaspoon vanilla extract (for filling)

1 tablespoon granulated sugar (for topping)

1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or nonstick spray.

2. In a bowl, beat softened cream cheese, powdered sugar, and 1/4 tsp vanilla until smooth. Set aside.

3. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla.

4. In another bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.

5. Fold dry ingredients into wet until just combined; don’t overmix.

6. Spoon a layer of pumpkin batter into each muffin cup (1/3 full).

7. Add a dollop of cream cheese mixture in the center of each.

8. Top with more batter until cups are 3/4 full. Swirl lightly with a toothpick.

9. Mix 1 tbsp granulated sugar with 1/2 tsp cinnamon and sprinkle over muffins.

10. Bake for 18-22 minutes until tops spring back when touched. Cool 5 minutes, then transfer to wire rack.

Notes

Bring cream cheese to room temperature for easier mixing.

Don’t over-swirl the batter to keep a defined cheesecake center.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 13g
Sodium: 180mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin cheesecake muffins, fall baking, easy recipe, breakfast ideas, healthy snack