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.

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.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Calories: 280

Ingredients Method Notes

Ingredients

  

• 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.

Notes

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

Frequently Asked Questions