Cheesecake Pumpkin Muffins are a delicious fall treat. Tender spiced pumpkin muffins with a vanilla cheesecake middle. Yields 18 muffins in under an hour.

Cheesecake Pumpkin Muffins

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.

Cheesecake Pumpkin Muffins

Super simple and if you haven’t started your fall baking, I highly recommend starting with this one!

ingredients for Cheesecake Pumpkin Muffins

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

lined muffin pan

Preheat your oven to 375° and line a standard muffin pan plus half of a second pan with 18 paper cupcake or muffin liners.

dry measured in bowl

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.

whisked dry ingredients

Whisk to combine.

wet ingredients measured in bowl

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.

whisked wet ingredients

Again, whisk well to combine.

add wet to dry

Pour the pumpkin mixture into the bowl with the dry.

stir to incorporate

Switch to a spatula and mix until the flour is incorporated.

pumpkin batter

Set this off to the side for a moment.

cheesecake filling

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.

dived 2 tablespoons batter

Measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners.

tap pan on counter

Tap on the countertop to settle it a bit.

cheese cake layer

Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.

top with more 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.

just baked Cheesecake Pumpkin Muffins

The tops of each muffin should be lightly golden and when a cake tester is inserted, only a few crumbs come back attached.

Cheesecake Pumpkin Muffins

Let cool before serving with coffee or your favorite tea.

Cheesecake Pumpkin Muffins

Click Here For More Pumpkin Recipes!

Cheesecake Pumpkin Muffins

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

Cheesecake Pumpkin Muffins
Yield: 18 muffins

Cheesecake Pumpkin Muffins

Cheesecake Pumpkin Muffins are a delicious fall treat. Tender spiced pumpkin muffins with a vanilla cheesecake middle.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

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
  • 1 and 1/2 cups granulated sugar
  • 1 and 3/4 cups pumpkin puree
  • 1 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 and 1/2 teaspoon vanilla extract

FOR THE CHEESECAKE FILLING:

  • 1 (8 ounce) brick cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar (optional)

Instructions

PREPARE THE PUMPKIN BATTER:

  1. Preheat your oven to 375° and line 1 (and half of another) standard muffin pan with liners.
  2. Next, in a large mixing bowl, measure and add flour, pumpkin spice, ground ginger, baking soda and fine sea salt. Whisk to combine.
  3. In a separate bowl, measure and add eggs, sugar, pumpkin puree, olive oil, unsweetened apple sauce and pure vanilla extract. Whisk to combine.
  4. 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:

  1. 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.
  2. 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.
  3. Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
  4. Lastly, top with 2 more tablespoons of the pumpkin batter.
  5. 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.
  6. Let cool before serving.

Nutrition Information:

Yield:

18

Serving Size:

1 muffin

Amount Per Serving: Calories: 137Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 284mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 4g