Cheesecake Pumpkin Muffins are a delicious fall treat. Tender spiced pumpkin muffins with a vanilla cheesecake middle. Yields 18 muffins in under an hour.
Our Youngest Turns 17 today!
It’s crazy to think she was 6 years old when I started this blog. Malloree is my go-to dessert recipe taste-tester (since our oldest is at college) so I find it truly fitting to share something she loves: a pumpkin dessert. When I asked her how would she describe these cheesecake pumpkin muffins she said “they are the best thing ever!” – not really what I was looking for but she does speak the truth.
Essentially I made a silky cheesecake filling sandwiched between a moist pumpkin spiced muffin. Not too overly sweet to have for breakfast, but just extra enough for dessert. In a nutshell? It’s exactly what Malloree described them as.
Super simple and if you haven’t started your fall baking, I highly recommend starting with this one!
To Make These Pumpkin Cheesecake Muffins You Will Need:
- unbleached all-purpose flour
- pumpkin spice
- ground ginger
- baking soda
- fine sea salt
- ]eggs
- granulated sugar
- pumpkin puree
- olive oil
- unsweetened applesauce
- pure vanilla extract
Preheat your oven to 375℉ (or 190℃) and line a standard muffin pan plus half of a second pan with 18 paper cupcake or muffin liners.
Next, in a large mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 tablespoon pumpkin spice, 1/2 teaspoon ground ginger, 2 teaspoons baking soda and 1 teaspoon fine sea salt.
Whisk to combine.
In a separate bowl, measure and add 4 large eggs, 1-1/2 cups granulated sugar, 1 and 3/4 cup pumpkin puree or 1 (15 ounce) can, 1 cup extra light olive oil, 1/2 cup unsweetened apple sauce and 1-1/2 teaspoons pure vanilla extract.
Again, whisk well to combine.
Pour the pumpkin mixture into the bowl with the dry.
Switch to a spatula and mix until the flour is incorporated.
Set this off to the side for a moment.
Make the cream cheese filling by combining 8 ounces softened cream cheese with 1 egg and 1 teaspoon pure vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
Measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners.
Tap on the countertop to settle it a bit.
Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
Lastly, top with 2 more tablespoons of the pumpkin batter.
Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking.
The tops of each muffin should be lightly golden and when a cake tester is inserted, only a few crumbs come back attached.
Let cool before serving with coffee or your favorite tea.
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Enjoy! And if you give this Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Cheesecake Pumpkin Muffins
Ingredients
FOR THE MUFFINS:
- 3 cups unbleached all-purpose flour
- 1 tablespoon pumpkin spice
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 4 large eggs
- 1½ cups granulated sugar
- 1¾ cups 100% pure pumpkin purée
- 1 cup olive oil, extra light tasting
- 1/2 cup unsweetened applesauce
- 1½ teaspoon vanilla extract
FOR THE CHEESECAKE FILLING:
- 8 ounces cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, optional
Instructions
PREPARE THE PUMPKIN BATTER:
- Preheat your oven to 375℉ (or 190℃) and line 1 (and half of another) standard muffin pan with liners.
- Next, in a large mixing bowl, measure and add flour, pumpkin spice, ground ginger, baking soda and fine sea salt. Whisk to combine.
- In a separate bowl, measure and add eggs, sugar, pumpkin puree, olive oil, unsweetened apple sauce and pure vanilla extract. Whisk to combine.
- Pour the pumpkin mixture into the bowl with the dry. Switch to a spatula and mix until the flour is incorporated. Set this off to the side for a moment.
PREPARE THE CHEESECAKE FILLING:
- In a mixing bowl, combine softened cream cheese, egg and vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
- In your prepared pan, measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners. Tap on the countertop to settle it a bit.
- Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
- Lastly, top with 2 more tablespoons of the pumpkin batter.
- Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking. The muffins are done when a tester is inserted and only a few crumbs come out attached.
- Let cool before serving.
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THANK YOU in advance for your support!
Hi Laurie!
I just posted on your Fuji Apple Salad (delightful) but could not let this recipe go by along with birthday greetings from Canada for Malloree! I hope she has a lovely celebration and it has been a lovely journey you have taken your readers on with your family’s adventures! Thank you!
It is Canadian Thanksgiving on October 11th and I think these muffins will be a perfect addition for morning or early afternoon snacking while waiting for supper! I’ve been trying different recipes for a filled pumpkin muffin and knowing you, I think you likely have developed the winner! I’m looking forward to trying them!
Again, thank you, Laurie and “Happy Birthday” Malloree from a fan of your Mum’s!
Thank you so much, Alex! You are too kind! I will be sure to pass on the birthday wishes! Have a wonderful Canadian Thanksgiving!
Hi! They look yummy! You should recalculate the sugar per muffin, however. I came up with 16.72 grams each not including the natural sugar in the applesauce.
Hi Jenn! Thank you so much! I use a plugin that automatically calculates the sugar by using the ingredient list. It’s meant more as a guide than anything. However, thank you for kindly pointing that out!
I love dessert recipe and Thank you for sharing about how to prepare CHEESECAKE PUMPKIN MUFFINS cakes .