These Cinnamon Sugar Pumpkin Cheesecake Muffins are a perfect treat! They combine sweet pumpkin and creamy cheesecake, all wrapped in a soft muffin. Yummy!
What’s great is the cinnamon sugar topping that makes every bite feel like fall. They’re perfect for breakfast or a sweet snack. I love making a big batch to share—or not! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, providing structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, which works well in baked goods.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling. Sweet potato puree can be a tasty substitute for a different flavor, or you can use homemade pumpkin puree if you’re up for it!
Cream Cheese: You need this for the creamy filling. If you’re dairy-free, look for a vegan cream cheese alternative, which can provide a similar texture.
Ground Spices: The combination of cinnamon, nutmeg, and cloves gives warmth. If you’re missing one, just use a bit more of the others, or try pumpkin pie spice as a blend instead.
How Do I Get My Muffins to Rise and Stay Moist?
To get those perfect, fluffy muffins that aren’t dry, follow these tips:
- Do not overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins.
- Room Temperature Ingredients: Using eggs and cream cheese at room temperature helps incorporate air into the batter, resulting in a better rise.
- Perfect Baking Time: Keep an eye on the time! Baking them until just golden and a toothpick comes out clean ensures they’re not overbaked.
Remember, letting them cool in the pan for a few minutes helps them set while keeping them moist! Enjoy your baking!
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For The Cheesecake Filling:
- 8 oz (1 package) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For The Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients, plus 20-25 minutes for baking. After baking, let the muffins cool for about 5 minutes before transferring them to a wire rack. Total time is around 45-50 minutes. Simple and rewarding!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake your muffins perfectly. Line a 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
2. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, egg yolk, and vanilla extract, and beat until everything is creamy and fully combined. Set this mixture aside.
3. Prepare the Muffin Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This will be the dry mixture for your muffins.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until it’s smooth and well mixed.
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until everything is combined. Be careful not to overmix; a few lumps are okay!
6. Assemble the Muffins:
Fill each muffin cup about 1/3 full with the pumpkin batter. Then, add a generous teaspoon of the cheesecake filling in the center of each cup. Finally, add more pumpkin batter to fill the cups to about 2/3 to 3/4 full.
7. Add the Cinnamon Sugar Topping:
In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle it generously over each muffin to add sweetness and a lovely crunch.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for about 20-25 minutes. You want to check for doneness by inserting a toothpick into the muffin (avoiding the cheesecake center). If it comes out clean, they’re ready!
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Enjoy your muffins warm or at room temperature! You’ll love the combination of moist pumpkin, creamy cheesecake, and the crunchy cinnamon topping—perfect for any occasion!
This delightful treat captures the essence of fall and is sure to be a hit at your next gathering or simply for a cozy snack at home. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, make sure to roast and puree it until smooth. You’ll need about the same amount, 1 cup, as the canned variety. Just ensure that it’s not too watery for the best muffin texture!
How Can I Store Leftover Muffins?
Leftover muffins can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week, or freeze them for up to 3 months! Just thaw and enjoy when you’re ready.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure it includes xanthan gum or add 1/4 teaspoon to help with texture. Enjoy a delicious gluten-free version!
What If I Don’t Have Cream Cheese?
If you’re out of cream cheese, you can use mascarpone or ricotta cheese for a similar creamy filling. Just be aware that the flavor and texture might be slightly different but still delicious!
