When the crisp air of autumn rolls in, there’s just something about pumpkin and spice that truly hits the spot, isn’t there? It’s a flavor combination that instantly brings warmth and comfort. But what if you could take that beloved pumpkin muffin and elevate it to something truly special, something with a creamy, dreamy surprise inside? Say hello to our Easy Pumpkin Cheesecake Muffins Recipe. These aren’t just any muffins; they are fluffy pumpkin spiced goodness with a rich, tangy swirl of pumpkin cheesecake filling, all topped with a delightful streusel crunch. It’s like getting a slice of your favorite holiday dessert in a convenient, handheld form.
This recipe for Pumpkin Cream Cheese Swirl Muffins is designed for home bakers of all skill levels. If you’re craving something delicious but don’t want to spend hours in the kitchen, this is your go to. We’ve broken down every step to make sure your baking adventure is smooth, enjoyable, and results in utterly irresistible treats. Get ready to fill your kitchen with the most amazing aromas and treat yourself to these delightful muffins, perfect for breakfast, a cozy snack, or a sweet finish to any meal.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a muffin that tastes like a miniature dessert? This Easy Pumpkin Cheesecake creation is a true crowd pleaser, and it’s bound to become a staple in your fall baking repertoire. First off, it’s just so incredibly flavorful. You get that classic warmth from the pumpkin and spices, perfectly balanced by the sweet and slightly tart cream cheese filling. It’s a match made in heaven, really.
Another big win is how simple it is to put together. We’re talking about a recipe that looks impressive but doesn’t require any fancy techniques or professional baking skills. If you can mix ingredients and spoon batter, you can absolutely nail these muffins. They are perfect for beginners who want to try something a little more adventurous than a basic muffin, but still stay in their comfort zone.
Plus, these muffins are incredibly versatile. They make an ideal breakfast treat, a wonderful addition to a brunch spread, or a cozy afternoon snack with your coffee or tea. Planning a potluck or need to bring something to a gathering? These Pumpkin Cream Cheese Swirl Muffins are always a hit. Everyone appreciates a homemade treat, especially one that’s as comforting and delicious as these.
Let’s not forget the texture. You get a soft, moist muffin base, a creamy, smooth interior from the cheesecake swirl, and then that lovely, slightly crunchy streusel topping. It’s a symphony of textures in every bite. They are also quite beautiful with their golden tops and visible swirls, making them appealing even before you take that first taste. Trust me, these are more than just muffins; they’re a little bit of joy baked into every single cup.
This recipe, crafted by Sam Merritt, is a fantastic American dessert. With a prep time of just 25 minutes and a cook time of 25 minutes, you’ll have 12 delicious muffins ready in about 50 minutes total. Each muffin comes in at 382 calories, making them a delightful indulgence.
Ingredients
Cream Cheese Filling
- 8 ounces (225 g) cream cheese softened to room temperature
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Muffins
- ¾ cup (165 g) butter softened
- ½ cup (100 g) sugar
- ¼ cup (50 g) brown sugar packed
- 2 large eggs (room temperature preferred)
- 1 cup (225 g) pumpkin puree
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons (30 ml) whole milk
- 1 ¼ cup (150 g) all-purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Streusel
- ½ cup (63 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar firmly packed
- 1 Tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- 3 Tablespoons butter (salted or unsalted is fine), melted
Recommended Equipment
- Muffin tin
- Mixing bowls
- Electric mixer (optional, but helpful)
- Paper liners
Step-By-Step Instructions
Step 1: Get Ready
First things first, preheat your oven to 375F (190C). While it’s heating up, grab a 12 count muffin tin and line it with paper liners. This makes cleanup so much easier and keeps your muffins from sticking. Having everything ready to go before you start mixing makes the whole process a breeze.
Step 2: Prepare the Cream Cheese Filling
In a small mixing bowl, place your softened cream cheese. Stir it gently until it’s nice and smooth. Then, add the granulated sugar and vanilla extract. Keep stirring until the mixture is completely creamy and all the ingredients are well combined. You want this filling to be silky smooth, so take your time with it. Set this bowl aside for a moment.
Step 3: Begin the Muffin Batter
Now, let’s work on the pumpkin muffins. In a medium sized bowl, you’ll want to cream together the softened butter and both sugars: granulated sugar and brown sugar. If you have an electric mixer, this is a great time to use it. Beat them until they are light and fluffy. This step is key for a tender muffin texture.
Step 4: Add Wet Ingredients to Muffin Batter
Next, crack in the two large eggs and beat them into the butter and sugar mixture until everything is just combined. Then, stir in the pumpkin puree and the vanilla extract. Once those are incorporated, add the whole milk and stir well again. Make sure to scrape down the sides and bottom of the bowl. This ensures all ingredients are fully blended and no hidden pockets of unmixed batter are left behind.
Step 5: Combine Dry Ingredients
In a separate, medium sized bowl, whisk together all your dry ingredients. This includes the all purpose flour, pumpkin spice, ground cinnamon, baking powder, baking soda, and salt. Whisking them separately helps to distribute everything evenly, preventing clumps in your final batter. This way, every bite of your muffin will have that perfect spice balance.
Step 6: Mix Wet and Dry for Muffins
Using a spatula, gradually add the dry ingredients to the wet ingredients. Mix until they are just combined. Here’s a super important tip: do not over mix! Over mixing can lead to tough muffins, and nobody wants that. A few small lumps are perfectly fine and often preferred. Just mix until no streaks of flour remain.
Step 7: Assemble the Muffins
Now for the fun part: assembly! Spoon about two tablespoons of the pumpkin muffin batter into the bottom of each prepared muffin liner. Use the back of a spoon to create a small crater or nest in the center of the batter. Think of it like making a little bed for the cheesecake filling.
Drop a heaping tablespoon of your prepared cream cheese filling into each of those nests. Then, carefully spoon or smooth more pumpkin muffin batter over the top, making sure to completely cover the cream cheese filling. Fill each liner about three quarters of the way full. This ensures they have enough room to rise beautifully without spilling over.
Step 8: Make the Streusel Topping
In a small bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, and ground cinnamon for the streusel. Once these dry ingredients are combined, pour in the melted butter. Use your fingers or a fork to toss and claw the ingredients together until you have delightful little clumps. These clumps are what give the muffins that wonderful crunchy topping.
Step 9: Top and Bake
Evenly divide the streusel mixture over the tops of your pumpkin muffin batter in the tin. Don’t be shy; a generous topping is always a good idea! Transfer your muffin tin to the preheated 375F (190C) oven. Bake for 23 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a pumpkin muffin (not the cream cheese part) comes out with just dry crumbs. Allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy these delectable muffins!
How To Store Leftovers
So, you’ve baked a batch of these glorious Easy Pumpkin Cheesecake Muffins Recipe, and you might have a few leftover. That’s a good problem to have! Because they contain a cream cheese filling, it’s really best to store them in the refrigerator. Just pop them into an airtight container. They will stay fresh and delicious for up to two days. When you’re ready to enjoy one, you can eat it chilled, or let it come to room temperature for a softer texture. Some folks even like to warm them up slightly in the microwave for a few seconds; it brings out those lovely warm spice flavors all over again.
Tips
Here are a few little tricks that can make your Easy Pumpkin Cheesecake baking experience even better:
- Room Temperature Ingredients: For the best results, make sure your cream cheese, butter, and eggs are all at room temperature. This helps them mix together smoothly and creates a more uniform batter and filling. It really does make a difference in the final texture of your Pumpkin Cream Cheese Swirl Muffins.
- Don’t Overmix: We can’t stress this enough! When combining the wet and dry ingredients for the muffin batter, mix until just combined. Overmixing develops the gluten in the flour too much, leading to tough, dense muffins instead of light, fluffy ones.
- Scoop Smartly: Use an ice cream scoop or a large spoon to portion out the muffin batter evenly. This ensures all your muffins bake at the same rate and are roughly the same size, which is nice for presentation.
- Streusel Clumps: If your streusel isn’t forming nice clumps, try pinching it with your fingers. The warmth from your hands can help melt the butter just enough to create those lovely, crumbly bits.
- Cool Completely: While it’s tempting to dive right into warm muffins, letting them cool completely allows the cream cheese filling to set properly. This prevents it from oozing out and makes for a neater muffin when you bite into it.
Conclusion
And there you have it: a truly delightful, utterly irresistible Easy Pumpkin Cheesecake Muffins Recipe that brings all the warmth and comfort of fall right to your kitchen. These Pumpkin Cream Cheese Swirl Muffins are more than just a treat; they’re a little moment of joy, a perfect blend of fluffy pumpkin spice and creamy, tangy cheesecake. Whether you’re a seasoned baker or just starting your culinary adventures, this recipe is designed to be straightforward and rewarding.
Whipping up these muffins is a fantastic way to embrace the season, share some homemade love with family and friends, or simply treat yourself to something truly special. So go ahead, gather your ingredients, turn on your favorite tunes, and get baking. You’ll be so glad you did when that first bite of moist pumpkin, smooth cream cheese, and crunchy streusel melts in your mouth. Happy baking, and enjoy every single delicious moment!
FAQ
Can I Use Canned Pumpkin Pie Filling Instead of Puree?
No, you should not use canned pumpkin pie filling. Pumpkin pie filling already has spices and sweeteners added, which will alter the flavor balance of this recipe. Always opt for plain canned pumpkin puree for the best results.
Can I Make These Muffins Ahead of Time?
Absolutely! These muffins are great for making ahead. Store them in an airtight container in the refrigerator for up to two days. They are delicious served chilled or at room temperature.
What if I Don’t Have Pumpkin Spice?
If you don’t have a pre made pumpkin spice blend, you can easily make your own! A common mix is 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves or allspice. This will give you a similar warm, cozy flavor profile.
Can I Freeze These Muffins?
Yes, you can freeze these muffins! Once they are completely cooled, place them in an airtight freezer safe bag or container. They can be frozen for up to 1 month. Thaw them in the refrigerator overnight or at room temperature, or microwave for a few seconds to warm.
My Cream Cheese Filling Is Too Runny. What Did I Do Wrong?
The most common reason for a runny cream cheese filling is not having the cream cheese softened properly, or using low fat cream cheese which has a higher water content. Make sure your cream cheese is at room temperature and use full fat cream cheese for the best, creamiest results.
Easy Pumpkin Cheesecake Muffins Recipe
Fluffy pumpkin spiced muffins with a rich, tangy swirl of pumpkin cheesecake filling, all topped with a delightful streusel crunch. It’s like getting a slice of your favorite holiday dessert in a convenient, handheld form.
Ingredients
Instructions
- First things first, preheat your oven to 375F (190C). While it’s heating up, grab a 12 count muffin tin and line it with paper liners.
- In a small mixing bowl, place your softened cream cheese. Stir it gently until it’s nice and smooth. Then, add the granulated sugar and vanilla extract. Keep stirring until the mixture is completely creamy and all the ingredients are well combined. Set this bowl aside.
- In a medium sized bowl, cream together the softened butter and both sugars: granulated sugar and brown sugar. Beat them until they are light and fluffy.
- Crack in the two large eggs and beat them into the butter and sugar mixture until just combined. Then, stir in the pumpkin puree and the vanilla extract. Once those are incorporated, add the whole milk and stir well again.
- In a separate, medium sized bowl, whisk together all your dry ingredients: all purpose flour, pumpkin spice, ground cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add the dry ingredients to the wet ingredients. Mix until they are just combined. Do not over mix!
- Spoon about two tablespoons of the pumpkin muffin batter into the bottom of each prepared muffin liner. Use the back of a spoon to create a small crater or nest in the center of the batter.
- Drop a heaping tablespoon of your prepared cream cheese filling into each of those nests. Then, carefully spoon or smooth more pumpkin muffin batter over the top, making sure to completely cover the cream cheese filling. Fill each liner about three quarters of the way full.
- In a small bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, and ground cinnamon for the streusel. Pour in the melted butter. Use your fingers or a fork to toss and claw the ingredients together until you have delightful little clumps.
- Evenly divide the streusel mixture over the tops of your pumpkin muffin batter in the tin. Transfer your muffin tin to the preheated 375F (190C) oven. Bake for 23 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a pumpkin muffin (not the cream cheese part) comes out with just dry crumbs. Allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Room Temperature Ingredients: For the best results, make sure your cream cheese, butter, and eggs are all at room temperature. This helps them mix together smoothly and creates a more uniform batter and filling.
Don’t Overmix: When combining the wet and dry ingredients for the muffin batter, mix until just combined. Overmixing develops the gluten in the flour too much, leading to tough, dense muffins.
Scoop Smartly: Use an ice cream scoop or a large spoon to portion out the muffin batter evenly. This ensures all your muffins bake at the same rate and are roughly the same size.
Streusel Clumps: If your streusel isn’t forming nice clumps, try pinching it with your fingers. The warmth from your hands can help melt the butter just enough to create those lovely, crumbly bits.
Cool Completely: Letting muffins cool completely allows the cream cheese filling to set properly, preventing it from oozing out and making for a neater muffin.
Storage: Store leftover muffins in an airtight container in the refrigerator for up to two days due to the cream cheese filling. They can be enjoyed chilled, at room temperature, or slightly warmed.
Freezing: These muffins can be frozen for up to 1 month once completely cooled. Place them in an airtight freezer-safe bag or container. Thaw in the refrigerator overnight or at room temperature, or microwave for a few seconds to warm.
Nutrition
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Carbs
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