Picture the comforting aroma of pumpkin spice wafting through your kitchen, mingling with the rich scent of creamy cheesecake.
There’s something about Pumpkin Cheesecake Muffins that feels like a warm hug on a crisp autumn day.
Easy to make and irresistibly indulgent, these muffins are a favorite for their delightful blend of flavors.
As they bake, watch simple ingredients transform into a marbled masterpiece. Ready to bake? Let’s bring these delightful treats to life!
Kitchen Tools Required
- 1 muffin tin (12-cup)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 ice cream scoop or spoon
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making Pumpkin Cheesecake Muffins, you can follow this timeline:
- Reading and Gathering Ingredients & Equipment (5 minutes)
- Review the recipe to understand the steps and gather all necessary ingredients and equipment.
- Preheat Oven and Prep Muffin Tin (5 minutes)
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with paper liners.
- Mix Wet Ingredients (5 minutes)
- In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, vegetable oil, and eggs until smooth.
- Combine Dry Ingredients (5 minutes)
- In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet and Dry Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare Cream Cheese Mixture (5 minutes)
- In another bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
- Assemble Muffins (5 minutes)
- Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese mixture, and top with more pumpkin batter.
- Optionally, swirl the cream cheese mixture with a toothpick for a marbled effect.
- Bake Muffins (20 minutes)
- Bake the muffins for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes)
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, vegetable oil, and eggs until smooth.
In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese mixture, and top with more pumpkin batter.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for extra creaminess and a touch of elegance.
- Warm Apple Cider: Pair with a warm cup of apple cider to complement the autumn flavors.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast between warm muffins and cold ice cream.
- Caramel Drizzle: Drizzle some caramel sauce over the muffins for a sweet and indulgent touch.
- Fresh Berries: Garnish with fresh berries like raspberries or blueberries for a pop of color and freshness.
Storage
To store Pumpkin Cheesecake Muffins, place them in an airtight container and refrigerate for up to five days.
For longer storage, freeze muffins individually wrapped in plastic wrap.
Freezing
To freeze Pumpkin Cheesecake Muffins, cool them completely.
Wrap individually in plastic wrap.
Place in an airtight container, and freeze for up to three months.
Thaw at room temperature.
Reheating
To reheat Pumpkin Cheesecake Muffins, place them in a preheated oven at 300°F for about 5-10 minutes.
This method preserves their moisture and enhances the flavors.
Final Thoughts
Pumpkin Cheesecake Muffins are a delightful fall treat that combines the warm flavors of pumpkin and spices with a creamy cheesecake filling.
They’re perfect for dessert or a special breakfast. The recipe is simple, requiring just 15 minutes of prep time and 20 minutes of baking.
With a resting period of 10 minutes, you can have delicious muffins ready in under an hour.
Remember to let the muffins cool in the pan before transferring them to a cooling rack to guarantee they set properly.
Enjoy these muffins as a cozy, autumn-inspired indulgence.
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
Yes, you can substitute vegetable oil with an equal amount of canola or melted coconut oil. Confirm the coconut oil’s fully melted and cooled slightly to prevent any batter clumping. Maintain precise measurements for best results.
Is It Possible to Make These Muffins Gluten-Free?
You can make these gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour. Ascertain the flour blend includes xanthan gum for proper texture. Mix ingredients carefully to avoid overmixing, guaranteeing light, fluffy muffins.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin. Peel, cube, and steam or roast until soft. Puree until smooth, ensuring no chunks remain. Measure precisely, substituting one cup of fresh puree for canned. Adjust moisture if necessary.
How Can I Make These Muffins Dairy-Free?
Replace cream cheese with a dairy-free alternative like vegan cream cheese. Substitute milk or butter with plant-based options like almond milk or coconut oil. Guarantee all other ingredients are naturally dairy-free for a perfect result.
What Is the Nutritional Information per Serving?
You should calculate nutritional information by analyzing each ingredient’s macronutrients. Divide total calories, fats, carbohydrates, and proteins by 12 servings. Use precise measurements for accuracy, ensuring each serving’s nutritional content is meticulously determined for informed consumption.
Pumpkin Cheesecake Muffins
Equipment
- 1 muffin tin 12-cup
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 ice cream scoop or spoon
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, vegetable oil, and eggs until smooth.
- In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
- Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese mixture, and top with more pumpkin batter.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
