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pumpkin cheesecake muffins

Pumpkin Cheesecake Muffins

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Course Breakfast
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 muffins



  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups 15 ounce can canned pumpkin (pure pumpkin puree)
  • ½ cup granulated sugar
  • cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable or coconut oil (I used coconut)
  • 1 tablespoon vanilla extract

cheesecake topping:

  • 8 oz cream cheese
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract


  • Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
  • In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda and salt until well combined. Set aside.
  • In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins evenly. Using a large cookie scoop makes it easy.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. This is easier done in a stand mixer, but you can mix it by hand with a whisk if your cream cheese is soft enough.
  • Top each muffin with about small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
  • Bake muffins in preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven to check on them until they are nearing the end of their cooking time.
  • Store in an airtight container in the refrigerator.