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Pumpkin Spice Cheesecake Muffins

Pumpkin Spice Cheesecake Muffins

Pumpkin Spice Cheesecake Muffins

5 from 1 vote
Pumpkin Spice Cheesecake Muffins
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Course: Halloween Cookies, Muffins, Thanksgiving CookiesDifficulty: Easy



This is a moist pumpkin muffin redolent of pumpkin spice, topped with a dollop of a sweet cheesecake filling. Quick and simple to whip up and perfect for those cooler mornings.


  • For the cream cheese filling:
  • 4 ounces cream cheese, at room temperature

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon vanilla extract

  • For the muffins:
  • 3/4 cup granulated sugar

  • 1/2 cup brown sugar, packed (light or brown are fine)

  • 1/2 cup vegetable oil (canola, sunflower, safflower or corn oils are fine)

  • 2 large eggs

  • 1-1/4 cup pumpkin puree (not pumpkin pie filling), canned or home-made

  • 1 teaspoon vanilla extract

  • 1-3/4 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 2 tablespoons cinnamon sugar or pumpkin seeds (optional, not pictured)


  • Make the cream cheese filling:
  • Blend the cream cheese, sugar and vanilla until smooth. Refrigerate.
  • Make the muffins
  • Preheat oven to 350F and line a 12-cup cupcake pan with liners. In a large mixing bowl, beat together the sugars, oil, eggs, pumpkin and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, salt, and the pumpkin spice. Stir the dry ingredients into the wet ingredients until just combined. Do not over-mix. Pour the batter into the prepared cupcake pan, making sure each muffin is filled equally. Place a heaping teaspoon of the cream cheese mixture in the center of each muffin. If using, sprinkle with cinnamon sugar or pumpkin seeds (not pictured). Bake for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Make sure you don’t insert the toothpick through the cream cheese! Cool in the pan for 10 minutes, then remove to a wire rack.


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