Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling! These Pumpkin Cheesecake Swirl Muffins are the perfect Autumn breakfast treat!
Can you believe Fall is almost here already! You know what that means.. Pumpkin spice ALL the things, boot season, the leaves changing color. I'm excited to say the least! Once September hits, it's fair ground to start eating, drinking and baking all things pumpkin. For today's recipe, I took my favorite easy pumpkin bread of all time and turned it into muffins. Best idea ever.
The muffins are so tender, moist and bake up with perfect domed tops. They have such a deliciously sweet and spiced pumpkin flavor and are filled with a sweetened cream cheese filling that tastes just like cheesecake. SO good! If you don't want to use the filling, you can totally leave it out and just make plain pumpkin muffins. Or even add chocolate chips!
Why you'll love this recipe
- These pumpkin cream cheese muffins are the perfect Fall breakfast treat!
- The creamy cheesecake center is such a delicious surprise.
Ingredients
- Sugar: We will be using light brown sugar, granulated sugar and powdered sugar in this recipe.
- Spices: Cinnamon, nutmeg and cloves
- Pumpkin: Puree NOT pumpkin pie filling
- Cream cheese: Full-fat cream cheese works best for this recipe.
How to make pumpkin cream cheese muffins
- Whisk together all dry ingredients in a large bowl.
- Whisk the wet ingredients. Make a well in the center of the flour mixture and add pumpkin mixture. Beat until fully combined.
- In a small bowl, beat cream cheese until smooth with no lumps. Add vanilla and sugar until smooth.
- Spoon 2 tbs of pumpkin batter to lined muffin pan and top with 1-2 teaspoon of cheesecake filling. Top with more pumpkin batter, filling ¾ to the top.
- Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in pan.
Jessica's Recipe Tips
- Make sure to use room temperature ingredients. This will help the batter come together more easily and prevent the muffins from being tough.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Bake the muffins until they are just golden brown. Overbaking will make them dry.
Recipe FAQs
These muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or in the refrigerator. Allow to come to room temperature before eating.
To freeze, wrap cooled muffins individually in plastic wrap and place them in a resealable, freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.
Yes, you can make these muffins gluten-free by using a 1:1 gluten-free baking flour.
Yes, simply substitute dairy-free milk and cream cheese.
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📋 Recipe
Pumpkin Cheesecake Swirl Muffins
Ingredients
Pumpkin Muffins
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- pinch salt
- 1 cup pumpkin puree, NOT pumpkin pie filling
- ½ cup vegetable oil
- 2 tbs milk
- 2 eggs
Cheesecake Filling
- 6 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 tbs powdered sugar
Instructions
- Preheat oven to 350°F and line a muffin pan with paper liners or grease very well.
- In a large bowl, whisk together flour, baking soda, brown sugar, granulated sugar, spices and salt.
- In another large bowl, whisk the pumpkin puree, oil, milk and eggs. Make a well in the center of the flour mixture and add pumpkin mixture. Beat until fully combined. Be sure to scrape the bottom of the bowl with a rubber spatula to ensure all dry ingredients are incorporated.
- In a small bowl, beat cream cheese until smooth with no lumps. Add vanilla and sugar until smooth.
- Add 2 tbs of pumpkin batter to lined muffin pan and top with 1-2 teaspoon of cheesecake filling. Top with more pumpkin batter, filling ¾ to the top.
- Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in pan.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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