Pumpkin Cheesecake Muffins have warm comforting flavors with swirls of creamy cheesecake. These delicious treats are topped with a brown sugar pecan topping and are perfect for the fall season and make a great breakfast or snack option.
These pumpkin cheesecake muffins are a delicious addition to pumpkin season. Embrace the warm and inviting flavors of fall as you create these moist and flavorful Pumpkin Cheesecake Muffins, a delightful addition to your seasonal baking.
This recipe was inspired by my Pumpkin Streusel Coffee Cake, a delicious breakfast or brunch treat topped with a sweet glaze and chopped pecans.
Ingredients
To make pumpkin cream cheese muffins, you will need ingredients for the muffins, cheesecake filling, and pecan topping.
Pumpkin Muffins
- 15-ounce can of pure pumpkin puree
- dark brown sugar
- granulated sugar
- vegetable or canola oil
- vanilla extract
- eggs
- all-purpose flour
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- allspice
- baking powder
- baking soda
- salt
Cheesecake Filling
- cream cheese, softened
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
Brown Sugar Pecan Topping
- all-purpose flour
- unsalted butter, softened
- brown sugar
- chopped pecans
See recipe card for quantities.
Instructions
Preheat your oven to 435 degrees Fahrenheit and line two muffin pans with muffin liners or grease the muffin pans with baking spray to prevent the pumpkin muffins from sticking in the pan.
The first step is to make the cheesecake filling. In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set aside.
The second step is to make the brown sugar pecan topping. Combine the brown sugar together with flour. Next, using a fork or pastry blender, cut the softened butter into the mixture until it is crumbly, Sprinkle half of the chopped pecans into the crumb topping mixture and mix it in. Set aside.
Now it's time to make the pumpkin batter. In a large bowl, combine the can of pure pumpkin puree, both sugars, vanilla extract, and vegetable oil. Next, beat in the eggs just until they are combined with the batter.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and allspice, as well as the baking soda, baking powder, and salt.
Slowly beat the dry ingredients into the pumpkin mixture until the batter forms. Mix just until the ingredients are moistened.
Now, it's time to assemble your pumpkin cream cheese muffins. Using a cookie scoop or large spoon, divide the batter equally between the 24 muffin liners or until the batter cups are two-thirds full.
Drop a tablespoon of cheesecake filling on top of the batter batter and use a toothpick or knife to gently swirl the cream cheese filling into the top of the pumpkin muffins batter.
Sprinkle the brown sugar pecan topping on top of the cheesecake layer and gently press it down into the tops to make it stick. Evenly disperse the crumb topping among all twenty-four muffins. Top with the remaining chopped pecans.
Bake your pumpkin cheesecake muffins at 425 degrees Fahrenheit for 5 minutes and then drop the temperature down to 350 degrees to bake for an additional 15 to 17 minutes.
Use a toothpick to check to see if the pumpkin cream cheese muffins are done. Allow the muffins to cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely.
Hint: When reducing the temperature of the oven, do not open it to check on the muffins. Lowering the temperature of the oven after 5 minutes gives the muffins a chance to rise higher before baking, giving them a big beautiful bakery muffin top.
Substitutions
There are a few substitutions that you can make for these pumpkin cheesecake muffins but keep in mind, it will be after the flavor and/or texture of the finished product.
- Whole grain flour - whole grain flour is a good choice for a more healthy option.
- Pumpkin Spice - you can use pumpkin spice in place of the homemade blend if you wish. To do this, use 2 teaspoons of pumpkin spice in this recipe.
- Sweet Potatoes - if you don't have canned pumpkin on hand, you can substitute it with mashed sweet potatoes.
Variations
Here are some variations for Pumpkin Cheesecake Muffins that you may like:
- Fresh pumpkin - To use fresh pumpkin, scoop out the seeds, roast the pumpkin until tender, puree, and use in place of canned pumpkin in your recipe.
- Add flavor - Add some flavor to the cheesecake filling, Swap out the vanilla extract for orange zest or orange juice to give these muffins a different flavor profile.
- Add texture - Add nuts or chocolate chips into the pumpkin muffin batter before adding the cheesecake swirl for added texture and taste.
See this Pumpkin Banana Muffins recipe, it has the fruity flavors of banana and the warm and warm and delicious flavors of pumpkin. Or, try this Iced Pumpkin Spice Loaf, it has caramel icing and chopped pecans.
Equipment
To make delicious Pumpkin Cheesecake Muffins, you'll need some essential equipment to create a stress-free kitchen environment.
Muffin pans- You will need two standard-size muffin pans for this recipe.
Muffin liners- Muffin or cupcake liners help easily release the muffins from the pans after baking. Baking spray may also be used to prevent the muffins from sticking in the pan.
Mixing bowls- You will need 4 bowls for this recipe; one each for the dry ingredients, wet ingredients, cheesecake filling, and the brown sugar pecan topping.
Measuring cups and spoons- Having the appropriate measuring cups and spoons is important to get the best results when baking.
Cookie Scoop- Although it's not essential, a cookie scoop is ideal for scooping muffin batters into the pan to evenly distribute the batter.
Cooling rack- Cooling racks are handy for muffins and other baked goods to help these freshly baked Pumpkin Cheesecake Muffins cool sufficiently before eating or storing. This will allow the muffins to evenly cool.
Storage Container- Since the muffins have a cream cheese swirl, they must be stored in the refrigerator for safety. To eat, remove the number of muffins you want and allow them to sit out at room temperature before eating.
With the right equipment in hand, making Pumpkin Cheesecake Muffins is a breeze. Happy baking!
Storage
Storing your pumpkin cheesecake muffins properly will ensure that they stay fresh and flavorful for as long as possible.
To store them, first let the muffins cool completely. This will prevent the muffins from being soggy when storing them hot or warm. Once they are at room temperature, place them in an airtight container to keep them fresh. They will last for up to 5 days in the refrigerator.
You can easily freeze these pumpkin cream cheese muffins. To prepare them for the freezer, place the completely cooled muffins in a freezer bag in a single layer. When freezing, they will last up to 3 months if stored properly. When you're ready to eat the muffins, simply remove them from the freezer and allow them to thaw at room temperature before enjoying.
Top tip
Setting the temperature to 425ºF activates the leavening agents in the pumpkin batter and creates beautiful domes on the muffins. When reducing the temperature, don't open the oven, just reduce the oven temperature to 350ºF for the remaining baking time.
FAQ
What is the secret to moist pumpkin cheesecake muffins?
To ensure your pumpkin cheesecake muffins are moist, use unsweetened pumpkin puree, and avoid over-mixing the batter. To do this, add the eggs last to the wet ingredients and mix them just until they are combined. Gradually mixing in the dry ingredients until they are moistened will also prevent over-mixing.
How do you store pumpkin muffins? How long do they keep?
Since the muffins have a cream cheese swirl, they must be stored in the fridge. They will last for up to 5 days when stored properly.
Can I freeze cream cheese muffins?
You can freeze cream cheese muffins! Place them in a single layer in a freezer-safe bag and freeze them for up to 3 months.
How do you get high muffin tops like a bakery?
This is achieved by starting with the oven temperature higher for the first 5 minutes. Lowering the temperature once the 5 minutes are up allows the muffins to keep their lift and continue baking evenly.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Pumpkin Cheesecake Muffins
Ingredients
Pumpkin Muffins
- 1 15 ounce can pure pumpkin
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 ½ cups vegetable or canola oil
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoons ground cloves
- ½ teaspoon allspice
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Cheesecake Swirl
- 8 ounces cream cheese - softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Brown Sugar Pecan Topping
- 2 tablespoons all-purpose flour
- ¼ cup unsalted butter - softened
- ½ cup brown sugar
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425ºF and line two muffin pans with muffin liners or grease the muffin pans with baking spray.
- To make the cream cheese filling; in a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- To make the brown sugar pecan topping combine the brown sugar together with flour.
- Next, using a fork or pastry blender, cut the softened butter into the mixture until it is crumbly.
- Sprinkle half of the chopped pecans into the crumb topping mixture and mix it in. Set aside.
- Make the pumpkin batter by combining a can of pure pumpkin puree together both sugars, vanilla extract, and vegetable oil in a large bowl.
- Next, beat in the eggs just until they are combined with the batter.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and allspice, as well as the baking soda, baking powder, and salt.
- Slowly beat the dry ingredients into the pumpkin mixture until the batter forms. Mix just until the ingredients are moistened.
- Using a cookie scoop or large spoon, divide the batter equally between the 24 muffin liners or until the batter cups are two-thirds full.
- Drop a tablespoon of cheesecake filling on top of the batter and use a toothpick or knife to gently swirl the cream cheese filling into the top of the pumpkin muffin batter.
- Sprinkle the topping on top of the cheesecake layer and gently press it down into the tops to make it stick. Evenly disperse the crumb topping among the muffins.
- Top with the remaining chopped pecans.
- Bake at 425ºF for 5 minutes.
- Reduce the temperature to 350ºF to bake for an additional 15 to 17 minutes.
- Use a toothpick to check to see if the muffins are done.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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