Description
These Indulgent Pumpkin Cheesecake Muffins are the perfect cozy fall morning treat, combining moist pumpkin-spiced muffin batter with a rich and creamy cheesecake swirl. They offer the warm flavors of pumpkin and autumn spices with a decadent cheesecake center, ideal for breakfast or dessert during the chilly season.
Ingredients
Scale
Muffin Batter
- 1 cup Pumpkin Puree (Use canned or homemade for convenience.)
- 2 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version.)
- 3/4 cup Brown Sugar (Can replace with coconut sugar for a lower glycemic option.)
- 1/4 cup Granulated Sugar (Reduce for less sweetness, if desired.)
- 1/2 cup Vegetable Oil (Use melted coconut oil or applesauce for a lighter option.)
- 2 large Eggs (Flaxseed meal can be used as a vegan alternative.)
- 1 teaspoon Vanilla Extract (Consider using pure vanilla for a more robust taste.)
- 2 teaspoons Pumpkin Pie Spice (Can substitute with a mix of cinnamon, nutmeg, and ginger.)
- 1 teaspoon Baking Soda (Ensure it’s fresh for the best results.)
- 1/2 teaspoon Salt (Balances sweetness and enhances flavor.)
Cheesecake Swirl
- 8 ounces Cream Cheese (Use full-fat brick cheese for the best texture; avoid whipped varieties.)
- 1/4 cup Powdered Sugar (Sweetens the cream cheese mixture and helps it to firm up.)
- 1 tablespoon Cinnamon
- 1 tablespoon Granulated Sugar
Instructions
- Prepare the Cream Cheese Mixture: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, cinnamon, and granulated sugar and mix until fully combined and creamy. Set aside.
- Make the Muffin Batter: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. In another bowl, combine all-purpose flour, brown sugar, granulated sugar, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; be careful not to overmix.
- Assemble the Muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it. Spoon a dollop of the pumpkin batter into each muffin cup, followed by a spoonful of the cream cheese mixture, and then another layer of pumpkin batter. Use a knife or skewer to swirl the cream cheese into the batter gently for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for about 20-22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean and the muffins are golden on top.
- Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- For a vegan version, replace eggs with flaxseed meal and use a vegan cream cheese alternative.
- Reduce granulated sugar if you prefer a less sweet muffin.
- Use fresh baking soda to ensure proper rise and texture.
- These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- To enhance the spice flavor, feel free to add a pinch of cloves or allspice to the pumpkin pie spice mix.
