Easiest Pumpkin Cheesecake Muffins Recipe (with Video!) (2024)

These Pumpkin Cheesecake Muffins have the most delicious flavor combination that perfectly represents fall! They are super moist, pillowy soft, and have cheesecake batter swirled in for the most delicious flavor.

My recipe calls for some pumpkin seeds as a topping to give you the perfect fall flavor combination in each bite. It's seriously hard not to reach out for a second one! These are truly the tastiest pumpkin muffins ever!

When you try these once, you're going to want to have them again and again! And the best part about this recipe is that you can actually do that by making multiple batches of it and freezing the extra ones since this recipe is freezer-friendly!

Want to learn how to make Pumpkin Cheesecake Muffins? Then keep on reading!

What are Pumpkin Cheesecake Muffins?

Pumpkin Cheesecake Muffins are the most delicious muffins made using pumpkin puree, pumpkin spice, and a cheesecake batter that's swirled in. To make it even tastier, my recipe tops it off with some pumpkin seeds for the perfect burst of fall flavors!

It has the perfect sweet cream cheese filling that's swirled in for the most delicious flavor ever.These are seriously the tastiest muffins that have all the fall flavors in one.

It's a simple muffin recipe that is one of the easiest ways to use up extra pumpkins you may have. I love making this recipe using homemade pumpkin puree for the best results!

My aim is to always create recipes that even a beginner can try, and this is definitely one of those that you have just got to try this fall!

What Makes This Pumpkin Cheesecake Muffins Recipe Special?

If you've followed me for a while you know that I have a love for muffins for multiple reasons. First, the single-serving portion is small and just the right amount for me. Personally, I love to have something sweet for breakfast.

Second, they are freezer friendly, and you don't need to make them often. Just make a batch, freeze it and thaw one at a time as needed. They are perfect for a snack, dessert, breakfast, or brunch, and really any time you're craving something fall-flavored!

The combination of flavors is absolutely incredible and you're going to fall in love with this recipe when you try it!

What You Need to Make Pumpkin Cheesecake Muffins at Home

All you need are some simple pantry staple ingredients to make these delicious Pumpkin Cheesecake Muffins at home. Here's what you'll need:

For the Pumpkin Muffin Batter:

• All-purpose flour: First of all, we'll need some simple all-purpose flour to give the muffins some structure.
• Baking powder: We'll also be using some baking soda as one of the two leavening agents in this recipe to get the perfect fluffy consistency in your muffins.
• Baking soda: Our second leavening agent is baking soda and you'll end up with muffins that have risen perfectly!
• Ground cinnamon: For the perfect fall flavor, we'll also be adding some cinnamon powder to our muffin batter.
• Pumpkin pie spice: Seriously, who doesn't love some pumpkin pie spice? Fall recipes, especially desserts, are absolutely incomplete without it and we'll be using some of it in our batter here.
• Eggs: You'll also need some room temperature eggs to not only add structure and flavor to the muffins but to also make sure they turn out nice and moist. There's nothing worse than a dry muffin, and don't worry that's not at all what you'll get by trying this recipe.
• Brown sugar: For the perfect level of sweetness, we'll be using some brown sugar in this recipe as it adds an extra layer of depth to the overall flavor of the muffins.
• Pumpkin puree: Of course, we'll also need some pumpkin puree to get that real, delicious pumpkin flavor! I personally prefer using homemade pumpkin puree but you can also use canned puree here.
• Vanilla extract: To balance everything out, we'll also be using some vanilla extract in our recipe for the most delicious flavor ever.
• Butter: We'll also use some butter in our batter as this will make them even softer and more delicious in flavor.

For the Cheesecake Batter:

• Cream cheese: We'll, first of all, need some softened cream cheese to make our cheesecake batter. It'll make it creamy and absolutely delicious.
• Sugar: You'll also need some regular, granulated white sugar to sweeten the cheesecake batter to the right level.
• Egg yolk: For some extra richness and flavor, we'll also be using the yolk of an egg in this recipe.
• Vanilla extract: We'll also add some vanilla extract into the batter because it'll balance out all the flavors and make them pop even more too!
• Pumpkin seeds: To top it off, we'll be using some pumpkin seeds as a topping on our delicious pumpkin cheesecake muffins.

How to Make Pumpkin Cheesecake Muffins (Step-by-Step)

Making these delicious muffins is easier than you think. Here's how to do it step by step:

How to Make Pumpkin Cheesecake Muffin Batter

Let's start by first making our batter! Into a large bowl, sift flour and add all dry ingredients namely salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice.

Using a hand whisk, mix all the ingredients together and set aside until ready for use.

Into a separate medium bowl, place the softened cream cheese. Then add sugar and beat until combined and sugar is completely dissolved using an electric mixer.

Now mix in 1 medium egg yolk and beat on low speed until it's incorporated. Then add vanilla extract and beat once more until it's all combined and pale yellow in color

If you're using store-bought eggs, the cheesecake batter will not look as yellow as mine did since I'm using home-produced eggs. Set it aside until ready for use.

Next beat 2 eggs and 1 egg white with white granulated sugar in a separate small bowl for a minute. Then add brown sugar and beat for another 30 seconds or until the mixture is fluffy and pale yellow in color.

Add the rest of the ingredients, namely homemade pumpkin puree, melted butter, and vanilla extract. Beat for an additional 30 seconds or until everything is well incorporated.

Mix in flour prepared earlier with egg mixture on low mixing speed just until combined. Make sure not to overmix. Scrape the sides of the bowl if necessary to ensure all the flour is incorporated well into the batter.

How to Bake Pumpkin Cheesecake Muffins

Let's fill our muffin tins with our batter! Line the muffin pan using some paper liners (muffin liners).

Then use ¼ cup scoop to divide the muffin batter evenly. Then add 1 heaping tablespoon of cheesecake batter on top of each muffin and swirl it in with the muffin batter using a toothpick or fork.

Finally, sprinkle pumpkin seeds on top of each muffin and bake them in a preheated oven to 350 F (180 C) for 18 - 20 minutes (depending on the oven).

Remove from the oven and let muffins cool in the pan for 10 minutes, then carefully transfer them onto a cooling rack to cool completely.

Your delicious Pumpkin Cheesecake Muffins are ready to be served!

Watch the video below on how to make these Pumpkin Cheesecake Muffins Recipe

Also, you can watch this recipe video on my YouTube channel HERE. If you enjoyed this video give me a big thumbs up, and don't forget to SUBSCRIBE to my YouTube channel, be sure to click the Bell icon so you can be the first to know of a new video release!

Recipe Variation Ideas for Pumpkin Cheesecake Muffins

This delicious pumpkin cream cheese muffin recipe is absolutely perfect as is, but you can customize it according to your preferences. Here are some ideas:

Spices: You can add some extra warm spices to change up the flavor. Ground cloves, ground ginger, and nutmeg are some great ones to experiment with.

Topping: Instead of adding pumpkin seeds on top, you can use a streusel topping as well!

How to Store Leftover Pumpkin Cheesecake Muffins

If you have some pumpkin cheesecake muffins leftover, you can easily store them in an airtight container in the fridge for up to 5 days.

Alternatively, you can also freeze them! Wrap them in plastic wrap individually and place them in an airtight container. You can then pop them in the freezer for up to 3 months!

When you want to have one, just let it thaw in the fridge overnight and it'll taste as if you just baked them! It's one of my favorite ways to enjoy fall flavors months later!

If this portion is too much for the size of your family, these muffins are freezer friendly. Enjoy!

Need more muffins?

Zucchini Chocolate Chip Muffins Recipe
Best Ever Banana Crumb Muffins
Honey Chocolate Zucchini Muffins
Buttermilk Muffins with Raisins
Blueberry Muffins with White Chocolate Morsels and Lemon Zest
Apple Banana Muffins with Cinnamon Topping

Check out these Pumpkin Recipes as well:

Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
Honey Pumpkin Cake Roll
Caramel Pumpkin Scones with Pecans
Pumpkin Pull-apart Bread with Pecans and Caramel
Roasted Pumpkin Seeds
Pure Homemade Pumpkin Puree

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