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Cheesecake Pumpkin Muffins

Cheesecake Pumpkin Muffins

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Cheesecake Pumpkin Muffins are a delicious fall treat. Tender spiced pumpkin muffins with a vanilla cheesecake middle.
Course Desserts & Sweet Treats
Cuisine American
Keyword cheesecake pumpkin muffins, fall baking, muffins, pumpkin cheesecake muffins, pumpkin muffins
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 18 muffins
Calories 326
Author Laurie McNamara



  • 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
  • cups granulated sugar
  • cups pumpkin puree
  • 1 cup olive oil extra light tasting
  • 1/2 cup unsweetened applesauce
  • teaspoon vanilla extract


  • 8 ounces cream cheese softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar optional



  • Preheat your oven to 375° 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.


  • 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.


Serving: 1muffin | Calories: 326kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 313mg | Potassium: 117mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3955IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg