These Pumpkin Cheesecake Muffins are a must-bake fall treat!
They are super moist, pillowy soft, fluffy, swirled with cheesecake batter, topped with pumpkin seeds and burst of the fall flavor. It’s hard not to reach out for a second! The BEST pumpkin muffins ever!
If you’ve followed me for a while you know that I have the love for muffins. For multiple reasons. First, the single serving portion is small and just a right amount for me (I love to have something sweet for breakfast ;). Second, they are freezer friendly, and you don’t need to make them often. Just make a batch, freeze it and thew one at the time as needed. They are perfect for a snack, dessert, breakfast, or brunch… really ANY time! Give them a try!
I used home eggs and homemade pumpkin puree made out of garden grown pumpkins. They grow so big, juicy and full of seeds. Check out the picture of my hubby holding one up.
Watch a video below on how to make these Pumpkin Cheesecake Muffins Recipe
Also, you can watch this recipe video on my YouTube channel HERE. If you enjoyed this video give me a big thumbs up, and don’t forget to SUBSCRIBE to my YouTube channel, be sure to click the Bell icon so you can be the first to know of a new video release!
If you make this Pumpkin Cheesecake Muffins Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
These Pumpkin Cheesecake Muffins are a must-bake fall treat! They are super moist, pillowy soft, fluffy, swirled with cheesecake batter, topped with pumpkin seeds and burst of the fall flavor. It's hard not to reach out for a second! The BEST pumpkin muffins ever!
- 1 ½ cup 204 g – organic flour
- ¼ tsp. – sea salt
- 1 tsp. – baking soda
- 1 tsp. – baking powder
- 1 tsp. – cinnamon
- 1 tsp. – pumpkin spice
- 2 medium – eggs + 1 medium egg white
- ¼ cup 50 g – organic sugar
- ½ cup 50 g – brown sugar
- 1 cup 237 ml – homemade pumpkin puree
- 2 oz 57 g – melted unsalted butter
- 1 tsp. – pure vanilla extract
- Cheesecake Ingredients
- 8 oz. 227 g – softened cream cheese
- ¼ 50 g – organic sugar
- 1 medium – egg yolk
- ½ tsp. – pure vanilla extract
- Pumpkin seeds for topping
- Into a medium bowl sift organic flour and add all dry ingredients: salt, baking soda, baking pow¬der, ground cinnamon, and pumpkin pie spice. Using had whisker mix all the ingredient together and set aside until ready for use.
- Place softened cream cheese into a separate medium bowl. Add sugar and beat until combined and sugar is completely dissolved. Mix in 1 medium egg yolk and beat until incorporated. Finally, add pumpkin puree, vanilla extract and beat once more until all combined and pale yellow in color (NOTE: if you’re using store bought eggs, the cheesecake batter will not look as yellow as mine did using home eggs). Set aside until ready for use.
- Beat 2 eggs and 1 egg white with organic (or granulated) sugar in a small separate bowl for a minute. Then add brown sugar and beat for another 30 seconds or until mixture is fluffy and pale yellow in color. Add the rest of the ingredients: homemade pumpkin puree, melted butter, and vanilla extract. Beat for additional 30 seconds or until everything is well incorporated.
- Mix in flour prepared earlier with egg mixture on low mixing on speed just until combined (do not overmix), scrape the sides of the bowl if necessary to ensure all the flour got mixed in.
- Use ¼ cup scoop to divide muffin batter evenly. Then add 1 heaping table spoon of cheesecake batter on top of each muffin and swirl in in with the muffin batter. Finally, top each muffin with pumpkin seeds and bake then in preheated oven to 350 F (180 C) for 18 – 20 minutes (depends on the oven).
- Remove from the oven and let muffins cool I a pan for 10 minutes, then carefully transfer them onto a cooling rack to cool completely.
- If this portion is too much for the size of your family, these muffins are freezer friendly. Enjoy!
I used to have an LG oven and it took a little longer for the muffins to bake. Currently I have Kitchen Aid oven and it takes les baking time (18 minutes). Tip: if you tried these muffins and cheesecake batter caved in after they’ve cooled making a nest in the muffin that means you overbaked the muffins (mainly the cheesecake batter). They will still taste great, just will not have a round muffin top look. Also, try to be very careful when removing the muffins from the oven to prevent muffin pan from shaking, because as you probably know the cheesecake batter settles down if shacked.
Need more muffins? Check these out:
Zucchini Chocolate Chip Muffins Recipe
Best Ever Banana Crumb Muffins
Honey Chocolate Zucchini Muffins
Buttermilk Muffins with Raisins
Blueberry Muffins with White Chocolate Morsels and Lemon Zest
Apple Banana Muffins with Cinnamon Topping
Check out these Pumpkin Recipes as well:
Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
Honey Pumpkin Cake Roll
Caramel Pumpkin Scones with Pecans
Pumpkin Pull-apart Bread with Pecans and Caramel
Roasted Pumpkin Seeds
Pure Homemade Pumpkin Puree
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)