These Pumpkin Cheesecake Muffins combine perfect muffin batter made using pumpkin puree with cheesecake batter swirls for the tastiest and easiest muffins ever!
Course Cupcakes
Cuisine American
Keyword muffins, Pumpkin Cheesecake Muffins
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
30 minutesminutes
Total Time 1 hourhour3 minutesminutes
Servings 12
Author Valya's Taste of Home
Ingredients
Muffins Batter Ingredients
1 ½cup– organic flour
¼tsp.– sea salt
1tsp.– baking soda
1tsp.– baking powder
1tsp.– cinnamon
1tsp.– pumpkin spice
2medium – eggs + 1 medium egg white
¼cup– organic sugar
½cup– brown sugar
1cup– homemade pumpkin puree
2oz– melted unsalted butter
1tsp.– pure vanilla extract
Muffins Cheesecake Ingredients
8oz.– softened cream cheese
¼– organic sugar
1medium – egg yolk
½tsp.– pure vanilla extract
Pumpkin seeds (for topping)
Instructions
How to Make Pumpkin Cheesecake Muffin Batter
Let's start by first making our batter! Into a large bowl, sift flour and add all dry ingredients namely salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice.
Using a hand whisk, mix all the ingredients together and set aside until ready for use.
Into a separate medium bowl, place the softened cream cheese. Then add sugar and beat until combined and sugar is completely dissolved using an electric mixer.
Now mix in 1 medium egg yolk and beat on low speed until it's incorporated. Then add vanilla extract and beat once more until it's all combined and pale yellow in color
If you're using store-bought eggs, the cheesecake batter will not look as yellow as mine did since I'm using home-produced eggs. Set it aside until ready for use.
Next beat 2 eggs and 1 egg white with white granulated sugar in a separate small bowl for a minute. Then add brown sugar and beat for another 30 seconds or until the mixture is fluffy and pale yellow in color.
Add the rest of the ingredients, namely homemade pumpkin puree, melted butter, and vanilla extract. Beat for an additional 30 seconds or until everything is well incorporated.
Mix in flour prepared earlier with egg mixture on low mixing speed just until combined. Make sure not to overmix. Scrape the sides of the bowl if necessary to ensure all the flour is incorporated well into the batter.
How to Bake Pumpkin Cheesecake Muffins
Let's fill our muffin tins with our batter! Line the muffin pan using some paper liners (muffin liners).
Then use ¼ cup scoop to divide the muffin batter evenly. Then add 1 heaping tablespoon of cheesecake batter on top of each muffin and swirl it in with the muffin batter using a toothpick or fork.
Finally, sprinkle pumpkin seeds on top of each muffin and bake them in a preheated oven to 350 F (180 C) for 18 - 20 minutes (depending on the oven).
Remove from the oven and let muffins cool in the pan for 10 minutes, then carefully transfer them onto a cooling rack to cool completely.
Your delicious Pumpkin Cheesecake Muffins are ready to be served!
Notes
If your 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.