These moist pumpkin muffins are swirled with creamy cheesecake and topped with a sweet cinnamon sugar sprinkle. Perfect for fall or any cozy day!
Honestly, the smell of these baking is heavenly! I can’t resist sneaking one right out of the oven. They make the perfect treat with coffee or as a sweet snack anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking to go gluten-free, consider using a 1:1 gluten-free flour blend. I’ve done this before, and the muffins still turn out great!
Canned Pumpkin Puree: Make sure to grab pure pumpkin puree, not pumpkin pie filling that has added sugar and spices. If you have fresh pumpkin, you can roast and puree it yourself for a fresh flavor.
Cream Cheese: Regular cream cheese works perfectly here. You could use low-fat cream cheese for a lighter option, but I recommend the full-fat for that creamy filling. It makes a big difference in taste!
Vegetable Oil: If you’re out of vegetable oil, melted coconut oil or melted butter are good substitutes. They add a lovely flavor too!
Spices: The mix of cinnamon, nutmeg, and cloves creates a cozy pumpkin flavor. If you want to simplify, just use pumpkin pie spice instead—a great all-in-one option!
How Can I Get My Muffins to Rise Well?
Getting muffins to rise perfectly can be tricky but follow these tips for success!
- Ensure your baking powder and baking soda are fresh. Old leavening agents won’t help your muffins rise.
- Be gentle when mixing the wet and dry ingredients. Overmixing can lead to dense muffins.
- Fill the muffin cups about ¾ full. This allows room for them to rise without spilling over.
- Preheating the oven is essential. Muffins need a blast of heat to rise effectively right when they go in.
With these easy steps, you will have fluffy, delicious muffins every time. Enjoy baking!
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅔ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and then an additional 20-25 minutes to bake. After baking, let the muffins cool for around 10 minutes before serving, making the total time about 50 minutes from start to finish. Perfect for a cozy fall treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking, making it easier to remove your muffins once they’re baked.
2. Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with sugar using a mixer until it’s smooth and creamy. Then, add the egg and vanilla extract, mixing until everything is well combined. Set this delicious filling aside for later.
3. Prepare the Pumpkin Muffin Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This will be your dry ingredient mixture. In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and blended nicely.
4. Combine Wet and Dry Ingredients:
Now, add the wet ingredients to the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. Overmixing can make the muffins tough, and we want them light and fluffy!
5. Assemble the Muffins:
Spoon about 1 tablespoon of pumpkin batter into the bottom of each muffin cup. Then, add about 1 tablespoon of the cream cheese filling on top of the pumpkin batter in each cup. Finally, cover with another tablespoon of pumpkin batter to completely hide the cream cheese layer.
6. Add the Cinnamon Sugar Topping:
In a small bowl, mix together the ¼ cup sugar and 1 teaspoon cinnamon. Brush the tops of each muffin with melted butter, then sprinkle generously with the cinnamon sugar mixture for that delightful sweet crunch!
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the muffin (not the cream cheese center) comes out clean. The tops should be golden and slightly spring back when touched.
8. Cool and Serve:
Let the muffins cool in the pan for about 10 minutes. Once cool enough to handle, transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the tasty surprise of cream cheese inside!
These muffins are perfect for indulging during fall festivities or just whenever you’re in the mood for a delicious treat. Enjoy!
Can I Use a Different Type of Sugar?
Absolutely! You can use brown sugar for a richer flavor or coconut sugar for a healthier alternative. Just keep in mind that using brown sugar may add a slight molasses taste to the muffins.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! For fresh pumpkin, roast it until tender, then scoop out the flesh and blend it to create a smooth puree. This can add a fresher flavor to your muffins, but make sure to drain any excess moisture.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw at room temperature or microwave before enjoying!
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based cream cheese alternative. Also, swap the vegetable oil for melted coconut oil or any neutral plant oil.