• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ALL RECIPES
  • Dinner
  • Dessert
  • Pumpkin Recipes
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Self Proclaimed Foodie
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    Pumpkin Cheesecake Muffins

    Published: September 4, 2016 · Updated: January 31, 2023 · By: Krissy · 6 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

    pumpkin cheesecake muffins

    Naughty. Naughty. Naughty. Oh man, these "muffins" are naughty, but they are oh soooooo good.

    pumpkin cheesecake muffins before cooking

    Around this time of year, I go a little crazy with the pumpkin spice. To me, pumpkin is a perfect ingredient regardless of whether you're making something sweet or savory. I've used it sweet recipes like cheesecake, cookies, pancakes, brownies, cinnamon rolls, french toast, coffee cake... the list goes on and on. I also like to use pumpkin in savory dishes too - like chili, soup, and even appetizers.  In other words, I like pumpkin.

    pumpkin cheesecake muffins with frosting on top before cooking

    Not sure if you can tell, but I only had three muffin cups. We can pretend this was on purpose because I was experimenting to see if they turned out better with or without the muffin cups, but we all know that I just ran out. I'm happy to say that the muffins were fantastic both ways.

    pumpkin cheesecake muffins in a pan

    I was also particularly fond of the consistency of the batter. When I make muffins or cupcakes, I really like my batter to be thick enough to scoop with a large cookie scoop. If I'm expected to pour it, the top of my muffin pan will be covered with extra batter and all that does is make me mad.

    cooked pumpkin cheesecake muffins

    These muffins didn't rise up super tall, but they did expand enough to make them interesting looking and create a light and soft texture inside. I might experiment with my cooking temperature next time because I know that if you start them off really hot, it helps them rise, and then reducing the cooking temperature enables them to finish cooking. I'll try that out with the next recipe and will let you know how that goes.

    a pumpkin cheesecake muffin on a plate

    I was so incredibly impressed with these muffins. They were perfectly sweet and moist. That cheesecake topping added just the right texture and creamy sweetness the muffin deserved. Something like a cream cheese frosting would have been too much.

    a pumpkin cheesecake muffin split open

    I had to let them sit in the pan for a good 10-15 minutes after I took them out of the oven to ensure they wouldn't fall apart on me when I took them out of the pan. I can't tell you the number of times I've ruined muffins because I ended up under cooking them out of fear that I'd over cook them. Fortunately, these have enough oil in them to keep them soft, even if you accidentally cook them for a couple minutes too long.

    a close up of a pumpkin cheesecake muffin

    Oh - about the oil. I would have used regular old vegetable oil but I didn't have enough so I used coconut oil. I'm really not one of those die hard coconut oil users because I tend to not like the coconut taste when it doesn't belong and the whole solid-at-room-temperature thing totally throws me off. To use coconut oil for this recipe, I had to warm it up to liquefy it, however once I mixed it in with the other ingredients, some of it solidified again. Perhaps because we blast our air conditioner at all times. I was worried that those little chunks of hard oil would mess up the muffins but it all turned out, so rest assured. After having used coconut oil, I would totally recommend it in this recipe!  Enjoy!!!

    a close up of a split pumpkin cheesecake muffin
    This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.


    Full Recipe Instructions

    pumpkin cream cheese muffins on cooling rack.

    Pumpkin Cream Cheese Muffins

    Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
    5 from 7 votes
    Print Pin Rate SaveSaved! Add to Collection Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Scale: 12 muffins
    Recipe Created By: Krissy Allori

    Kitchen Tools

    • KitchenAid Stand Mixer

    Ingredients

    muffin:

    • 1 ¾ cups all purpose flour
    • 1 tablespoon pumpkin spice (okay to use cinnamon)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 15 ounces canned pumpkin puree (15oz is equivalent to about 1 ¾ cups, okay to roast and puree fresh pumpkin instead of using canned)
    • ½ cup granulated sugar
    • ⅔ cup golden brown sugar (packed)
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 tablespoon vanilla extract

    cheesecake topping:

    • 8 ounces cream cheese (softened)
    • ¼ cup granulated sugar
    • 1 large egg yolk
    • 2 teaspoons vanilla extract

    Instructions

    • Prep work: Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
    • Mix dry ingredients: In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt until well combined. Set aside.
      mixing dry ingredients for pumpkin muffins
    • Mix wet ingredients: In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract.
      adding sugar and pumpkin to dry ingredients for pumpkin muffin recipe
    • Combine to make pumpkin batter: Slowly whisk the flour mixture into the wet ingredients until there are no lumps. Fill muffin cups evenly about ¾ full. If you have excess batter, you may end up with enough for a 13th muffin to make a baker's dozen. If you use all of the batter, they may spill over. Tip: Using a large cookie scoop makes it easy and drip-free.
      pumpkin muffin batter
    • Make cream cheese topping: In a medium bowl with electric beaters, or in a stand mixer bowl with the whisk attachment, beat the cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat the mixture until it is fully combined.
      adding eggs to cream cheese filling.
    • Add topping: Top each muffin with a small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
      cream cheese topping on pumpkin muffin batter.
    • Bake: Place muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven door to check on the muffins until they are nearing the end of their cooking time. Once removed from the oven, allow to sit in muffin tin for a few minutes before transferring to a cooling rack.
      baked pumpkin cream cheese muffins.

    Notes

    Store cooled leftover muffins in an airtight container in the refrigerator.

    NUTRITION INFORMATION

    Calories: 263kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 266mg | Potassium: 187mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5836IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
    SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

    Reader Interactions

    Comments

    1. Alli

      September 16, 2019 at 7:10 am

      5 stars
      These were absolutely wonderful. Made them this past weekend for breakfast/dessert and we don’t have any left!

      Reply
    2. Trang

      September 16, 2019 at 5:09 am

      5 stars
      Love! I am so excited for all the pumpkin spice goodness this fall.

      Reply
    3. Suzy

      September 15, 2019 at 8:38 pm

      5 stars
      I love how simple and easy these were to make! So easy and simple!

      Reply
    4. Ashley F

      September 15, 2019 at 1:32 pm

      5 stars
      These are perfect for fall baking and for a quick breakfast! I am loving that topping!

      Reply
    5. Sara Welch

      September 14, 2019 at 7:56 pm

      5 stars
      What a great recipe for fall! Looking forward to enjoying this again and again all season long!

      Reply
    6. Justine Alva

      August 14, 2018 at 9:29 am

      5 stars
      I made these yesterday and everyone loved them!I'll be making them again really soon

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Krissy

    A close up of a woman

    I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make. more about me...

    SUBSCRIBE to my newsletter

    Strawberry Favorites

    • homemade strawberry rhubarb jam on buttered biscuit
      How to Make Strawberry Rhubarb Jam
    • Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
      Classic Strawberry Shortcake
    • This perfectly sweet and equally tart fresh squeezed Strawberry Rhubarb Lemonade is the ultimate kid friendly summer drink and will quench any thirst.
      Strawberry Rhubarb Lemonade
    • homemade strawberry pretzel dessert recipe.
      Strawberry Pretzel Salad
    online publications that have featured self proclaimed foodie

    Most Popular Recipes

    • homemade salmon patties
      Salmon Patties (Salmon Cakes)
    • easy monkey bread recipe
      Granny's Monkey Bread Recipe
    • prime rib recipe
      Perfect Prime Rib Roast
    • close up of fork with cajun shrimp pasta in cream sauce
      Cajun Shrimp Pasta
    • homemade country sausage gravy over buttermilk biscuits.
      Country Sausage Gravy
    • perfectly cooked filet mignon steak cut in half with garlic and herbs
      Absolutely Perfect Filet Mignon
    • spoonful of creamy alfredo sauce
      Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}
    • homemade meatloaf with ketchup sauce.
      Granny's Classic Meatloaf Recipe

    Footer

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Nutrition Disclaimer

    Check Out Ten Acre Baker

    Meet Krissy

    Social

    Pinterest

    Facebook

    Instagram

    You Tube

    Sign Up for free emails

    Recipes

    • Dinner
    • Dessert
    • Breakfast
    • Drinks
    • Appetizers

    Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    COPYRIGHT © 2022 SELF PROCLAIMED FOODIE®