Ah, pumpkin cheesecake muffins! These little delights are like a cozy hug on a chilly fall day. I remember the first time I made these – it was a sunny afternoon in October, and the smell of cinnamon and nutmeg wafted through my kitchen, making my whole family gather with eager anticipation in no time. The combination of creamy cheesecake filling and the spiced pumpkin muffin is nothing short of heavenly. They’re not just great for breakfast; they can easily double as a dessert, too! Every bite just makes you want to snuggle under a blanket with a warm cup of coffee (or chai latte, my personal favorite!).
What I love most about these muffins is how you can make them ahead of time and savor them throughout the week, or bake them fresh for a special brunch. Plus, they bring such a joyful autumn vibe to the table! If you’re ready to dive in, let’s get started!
What’s in Pumpkin Cheesecake Muffins?
Pumpkin puree: The star of the show! I love using canned pumpkin puree for its convenience, but if you’re feeling adventurous, homemade roasted pumpkin puree is divine too!
Cream cheese: This rich, creamy wonder makes the cheesecake filling so luscious. Make sure it’s softened to room temperature for easy mixing!
Sugar: We’ll need granulated sugar for both the muffin batter and the cheesecake filling. You could also try using brown sugar for a deeper flavor.
Eggs: These little beauties bind everything together and make your muffins fluffy.
All-purpose flour: The base of our muffin batter provides that perfect texture.
Baking powder and baking soda: These two are essential for that lovely rise we adore in muffins.
Cinnamon and nutmeg: These spices add warmth and flavor—nothing says autumn like the scent of cinnamon!
Milk: A little bit of milk keeps your batter moist and tender. I usually reach for whole milk, but you could use any type you prefer.
Is Pumpkin Cheesecake Muffins Good for You?
Oh, let’s talk about it! While these muffins are definitely more indulgent than a typical muffin, they do have some redeeming qualities!
Pumpkin puree: This superhero ingredient is low in calories, high in fiber, and loaded with vitamin A. It’s terrific for your vision and immune system.
Cream cheese: Full of calcium and protein, it adds that creamy texture we love. Just remember that it’s also higher in calories, so moderation is key!
Spices: Ingredients like cinnamon and nutmeg not only taste great but may also help regulate blood sugar levels and improve digestion.
Just keep in mind that these muffins are a sweeter treat, so balance them with healthier meals throughout the day!
Ingredients List
– 1 cup pumpkin puree (canned or homemade)
– 1 cup sugar (granulated)
– 2 large eggs
– 1/4 cup milk (whole or your preferred milk)
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 8 oz cream cheese (softened)
– 1/2 cup sugar (for cheesecake filling)
This recipe yields about 12 delicious muffins.
How to Make Pumpkin Cheesecake Muffins?
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the pumpkin puree, 1 cup of sugar, eggs, and milk until well combined.
3. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just mixed. Don’t overdo it; we want soft muffins!
5. In a separate bowl, beat the softened cream cheese with the 1/2 cup of sugar until smooth and creamy.
6. Fill each muffin cup about halfway with the pumpkin batter, then add a dollop of cream cheese mixture on top. Finally, cover with a bit more pumpkin batter until each cup is about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the muffin comes out clean.
8. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Delicious Tips for Pumpkin Cheesecake Muffins
– Feel free to add chocolate chips to the muffin batter for a sweet twist!
– You can also top the muffins with a sprinkle of cinnamon-sugar for an extra touch.
– These muffins store well in an airtight container for up to 5 days or can be frozen for a quick treat later on!
I hope you give these pumpkin cheesecake muffins a try! They’re sure to become a favorite in your home, just like they are in mine. Don’t forget to share your experience or any variations you come up with. I’d love to hear how they turn out for you! Happy baking!