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Delicious Pumpkin Cheesecake Muffins with cream cheese frosting.

Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins combine rich pumpkin and creamy cheesecake flavors, making them perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 can pumpkin puree (15 oz) Canned pumpkin puree is preferred.
  • 2 large eggs
  • 1 cup granulated sugar (divided) Divided into two parts: 1/2 cup for the batter and 1/2 cup for the cream cheese mixture.
  • 1.5 cups all-purpose flour
  • 1 tsp ground cinnamon
Cream Cheese Mixture
  • 1 package cream cheese (8 oz, softened) Ensure cream cheese is softened for easy mixing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
  2. In a bowl, mix the pumpkin puree, 1 egg, 1/2 cup sugar, flour, and cinnamon until well combined.
  3. In another bowl, beat the cream cheese, remaining egg, and 1/2 cup sugar until smooth and creamy.
Baking
  1. Fill each muffin cup halfway with the pumpkin batter.
  2. Add a spoonful of the cream cheese mixture on top and gently swirl it together with a toothpick.
  3. Bake for 20–25 minutes until the muffins are set and lightly golden.
  4. Let them cool before serving.

Notes

These muffins are delicious served warm or at room temperature. Sprinkle powdered sugar on top for a special touch. They pair well with coffee or tea.