Pumpkin Cheesecake Muffins: The Ultimate Fall Treat

There’s something magical about the arrival of fall. The crisp air, the cozy sweaters, and, of course, the irresistible flavors of pumpkin spice everything. When pumpkin season rolls around, one treat that always steals the spotlight is Pumpkin Cheesecake Muffins. Imagine biting into a soft, spiced pumpkin muffin only to find a creamy cheesecake center and a cinnamon sugar topping that adds just the right amount of sweetness and crunch. These muffins aren’t just a dessert they’re a celebration of autumn in every bite.

Perfect for breakfast, brunch, or dessert, these muffins bring together the warmth of pumpkin spice and the richness of cheesecake into a handheld treat that’s equal parts comforting and indulgent. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a seasonal favorite.

this Recipe

What Are Pumpkin Cheesecake Muffins?

Pumpkin Cheesecake Muffins are a fall-inspired baked good that combines moist pumpkin muffins with a cheesecake filling. The muffin base is flavored with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, giving it that unmistakable autumn flavor. The cheesecake filling, made with cream cheese, sugar, and vanilla, creates a creamy surprise in the center. Finally, a cinnamon sugar topping adds a delightful crunch and sweetness that makes these muffins irresistible.

They’re the perfect hybrid between a muffin and a cheesecake, making them more exciting than your typical pumpkin muffin but still easy enough to bake at home.

Why You’ll Fall in Love with This Recipe

• Perfect fall flavors: Pumpkin and spice with creamy cheesecake filling.
• Moist and tender: Thanks to pumpkin puree and balanced baking.
• Surprise center: A creamy filling that makes each bite exciting.
• Make-ahead friendly: Great for meal prep, holidays, or gatherings.
• Festive and versatile: Ideal for breakfasts, dessert platters, or coffee breaks.

How Do They Taste?

These muffins are the definition of cozy. The pumpkin base is moist and warmly spiced, bringing that nostalgic fall flavor. The cheesecake filling adds a tangy, creamy contrast that balances the sweetness, while the cinnamon sugar topping provides texture and just the right amount of indulgence.

The combination makes these muffins taste like a pumpkin spice latte in muffin form, with the bonus of cheesecake tucked inside. They’re rich enough to feel like dessert but light enough to enjoy with morning coffee.

Health & Ingredient Benefits

While these muffins feel indulgent, many of the ingredients provide wholesome benefits:

• Pumpkin puree: Packed with vitamin A, antioxidants, and fiber.
• Eggs: A good source of protein and healthy fats.
• Cream cheese: Adds calcium and protein.
• Warm spices: Cinnamon and nutmeg provide antioxidants.
• Reduced oil: Pumpkin adds moisture, so less oil is needed compared to regular muffins.

Ingredients You’ll Need

For the Muffin Batter

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

For the Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Tools You’ll Need

• Muffin tin and liners
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Toothpick (for doneness testing)

Optional Substitutions & Additions

• Swap sugar for coconut sugar or a sugar substitute for lighter muffins.
• Add chocolate chips to the batter for extra indulgence.
• Use whole wheat flour for a fiber boost.
• Add chopped pecans or walnuts for crunch.
• Replace cream cheese with mascarpone for a richer filling.

How to Make Pumpkin Cheesecake Muffins

1. Preheat oven: to 350°F (175°C). Line a muffin tin with liners.
2. Make the muffin batter: In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt. In another bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla. Combine wet and dry ingredients until just mixed.
3. Make cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
4. Assemble muffins: Spoon pumpkin batter into liners (about ⅔ full). Add a spoonful of cheesecake filling in the center, then top with a little more pumpkin batter.
5. Add topping: Mix cinnamon and sugar, sprinkle generously over each muffin.
6. Bake: for 18–22 minutes, or until a toothpick inserted near the edge (not center of filling) comes out clean.
7. Cool: Let muffins cool before serving to allow cheesecake to set.

What to Serve With Pumpkin Cheesecake Muffins

• A hot cup of coffee or chai tea latte.
• A drizzle of caramel sauce for dessert presentation.
• A fruit salad for a balanced breakfast spread.
• Whipped cream or vanilla ice cream for a dessert upgrade.

Tips for Success

• Don’t overmix the batter; it keeps muffins light and fluffy.
• Bring cream cheese to room temperature for a smooth filling.
• Use pumpkin puree, not pumpkin pie filling, for best results.
• Allow muffins to cool before removing from the pan to avoid breaking.

Common Mistakes to Avoid

• Overfilling liners, which can cause muffins to overflow.
• Not checking doneness correctly test the muffin edge, not the filling.
• Using cold cream cheese, which creates lumps in the filling.
• Skipping the topping it adds both flavor and texture.

How to Store & Reheat

• Store in the fridge in an airtight container for up to 5 days.
• Reheat in the microwave for 10–15 seconds for a warm muffin.
• Freeze for up to 2 months; thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I make these muffins gluten-free? Yes, substitute a 1:1 gluten-free flour blend.
Can I use low-fat cream cheese? Yes, though the texture will be slightly less rich.
Can I make them mini? Absolutely just reduce baking time to 12–14 minutes.
Do they taste more like cheesecake or muffins? They’re the perfect balance of both.

Nutritional Info (approximate per muffin, 12 servings)

• Calories: 240
• Protein: 4g
• Fat: 12g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 16g

Conclusion

Pumpkin Cheesecake Muffins are the ultimate fall bake warm, cozy, and utterly irresistible. With their moist pumpkin base, creamy cheesecake center, and cinnamon sugar topping, they’re perfect for breakfast, dessert, or any time you want to savor the flavors of the season. Easy to make and even easier to love, these muffins are sure to become a staple in your autumn baking lineup.

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August 28, 2025 by Melissa