These Cinnamon Sugar Pumpkin Cheesecake Muffins are a tasty treat! With soft pumpkin goodness and a creamy cheesecake center, they’re like a warm hug in muffin form.
Just the smell of them baking makes me happy. The sprinkle of cinnamon sugar on top makes them irresistible. I love enjoying these with my morning coffee—pure joy! 😍
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re gluten-free, you can substitute it with a 1:1 gluten-free flour mix. I find that this option works well too!
Pumpkin puree: Make sure it’s pure pumpkin, not pie filling, as that has added sugar and spices. You can substitute it with applesauce for a different flavor, but I recommend sticking with pumpkin for that classic taste.
Cream cheese: This gives the cheesecake filling its rich texture. For a lighter option, you could use Neufchâtel cheese, or even a dairy-free cream cheese if you have dietary restrictions.
Granulated sugar: While regular sugar is great, you could use coconut sugar for a more earthy flavor. I’ve tried using it and loved the slight caramel hints it adds!
How Do You Get the Cheesecake Filling Just Right?
Getting a smooth cheesecake filling can be tricky! Here’s how you can achieve that creamy consistency:
- Ensure the cream cheese is softened at room temperature before mixing. This helps it blend easily.
- Beat the filling ingredients just until smooth. Overmixing can incorporate too much air, making the filling puffy instead of creamy.
- Use a spatula to scrape down the sides of the bowl to make sure everything is fully combined.
If you follow these tips, your cheesecake filling will be the star of the muffins! Trust me, it’s worth the little extra effort for that creamy delight in each bite.
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the pumpkin muffin batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the cinnamon sugar streusel topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare, and then you’ll need to bake the muffins for 20-25 minutes. After that, let them cool a little before enjoying! Total time: approximately 40-45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While that heats up, line your 12-cup muffin tin with paper liners. This makes for easy cleanup and beautiful muffins!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This will ensure even flavor distribution throughout the muffins!
3. Combine the Wet Ingredients
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well blended and smooth.
4. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; you just want everything to come together!
5. Prepare the Cheesecake Filling
In another bowl, beat the softened cream cheese, granulated sugar, egg, and another splash of vanilla extract until it is smooth and creamy. No lumps here, please!
6. Assemble the Muffins
Spoon a heaping tablespoon of the pumpkin batter into each muffin cup to start. This will set the stage for our creamy surprise!
7. Add the Cheesecake Filling
Next, add about a teaspoon of the cheesecake filling on top of the pumpkin batter in each cup. Spread it gently if needed.
8. Top Off with Pumpkin Batter
Cover the cheesecake filling with another heaping tablespoon of pumpkin batter. Make sure the filling is fully covered to keep it a hidden treasure!
9. Make the Cinnamon Sugar Mixture
In a small bowl, mix the melted butter, granulated sugar, and cinnamon. This will create the crunchy topping that everyone will love!
10. Sprinkle and Bake
Generously sprinkle the cinnamon sugar mixture over each muffin. It’s time to bake them in the oven for 20-25 minutes.
11. Check for Doneness
Use a toothpick inserted near, but not in, the cheesecake filling to check if the muffins are done. A clean toothpick means they are ready!
12. Cool and Enjoy!
Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Once they’re cool, enjoy your delicious Cinnamon Sugar Pumpkin Cheesecake Muffins!
These muffins are a delightful combination of flavors and textures—perfect for gatherings or cozy moments at home! Enjoy every bite! 🍂🧁
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the overall taste and texture of your muffins.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter and filling the night before and refrigerate them separately. Then, assemble and bake them fresh in the morning!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months; just thaw them overnight in the fridge when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to add some chopped nuts like walnuts or pecans, or chocolate chips to the pumpkin batter for an extra flavor boost. Just fold them in gently before filling the muffin cups!
