Moist pumpkin muffins with a creamy cheesecake filling and a sweet cinnamon sugar topping. A cozy fall treat perfect for breakfast or dessert.

Scale

Muffins:

1 ¾ cups all-purpose flour

1 cup pumpkin puree

1 cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon salt

Cheesecake Filling:

8 oz cream cheese

¼ cup sugar

1 egg yolk

½ teaspoon vanilla extract

Topping:

2 tablespoons sugar

1 teaspoon cinnamon

1. Preheat oven to 350°F (175°C). Line muffin tin with liners.

2. Mix dry ingredients in one bowl, wet ingredients in another. Combine just until mixed.

3. Beat cream cheese, sugar, egg yolk, and vanilla for filling.

4. Fill liners with pumpkin batter ⅔ full, add spoonful of cheesecake filling, then top with more batter.

5. Mix topping and sprinkle on muffins.

6. Bake 18–22 minutes. Cool before serving.

Use pumpkin puree, not pie filling.

Room-temperature cream cheese makes smoother filling.

Do not overmix batter. Test doneness at muffin edge, not center.

Keywords: pumpkin cheesecake muffins, fall baking, pumpkin cream cheese muffins, autumn desserts, cinnamon sugar muffins