These Cinnamon Sugar Pumpkin Cheesecake Muffins are a sweet treat you won’t want to miss! Soft and fluffy, they mix pumpkin goodness with a creamy cheesecake center, all topped with a sprinkle of cinnamon sugar.
Honestly, I can’t help but love these cozy muffins! They’re perfect with a warm cup of coffee, and I may or may not sneak a few for breakfast—because who wouldn’t? 😄
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin puree is easy to use and adds great flavor. If you can’t find canned, you can make your own by roasting and pureeing fresh pumpkin. Just make sure it’s not too watery.
All-purpose flour: Regular flour works best here. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
Cream cheese: This gives the muffins their cheesecake center. If you’re looking for a lighter version, consider using Neufchâtel cheese instead. It’s lower in fat but still creamy!
Buttermilk: Buttermilk keeps the muffins moist. If you don’t have any, you can substitute with regular milk by adding 1 teaspoon of vinegar or lemon juice to make it sour. Let it sit for 5 minutes before using.
Spices: The spices add warmth and depth. For a milder flavor, reduce the nutmeg and clove amounts or simply stick with cinnamon.
How Do I Get Creamy Cheesecake Filling in My Muffins?
The cheesecake filling is the star of these muffins, so getting it right is key. To ensure it stays creamy and doesn’t get rubbery, follow these tips:
- Soften the cream cheese to room temperature before mixing. This prevents lumps and helps it blend smoothly.
- Mix the filling just until combined. Overmixing can introduce air, making the filling puff up and change texture.
- Add the cheesecake filling to the center of the muffin batter carefully. Use a spoon to create a little pocket of filling that will bake nicely right in the middle.
Keep an eye on the baking time; you want that cheesecake filling to remain soft and creamy. Enjoy your baking!
Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅓ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delightful muffin recipe will take about 15 minutes for preparation, followed by 18-22 minutes of baking time. Make sure to allow some extra time (about 10 minutes) for cooling in the pan and then on a wire rack. In total, you’re looking at around 45-50 minutes to have these delicious muffins ready to serve!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Take your 12-cup muffin tin and either line it with paper liners or grease it well to prevent sticking. You don’t want to lose any of that delicious muffin!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This will ensure all the leavening agents and spices are evenly distributed for perfect muffins!
3. Combining Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Beat these together until the mixture is smooth and well mixed.
4. Mixing Wet into Dry:
Slowly add the dry ingredient mixture to your wet ingredients. Gently stir until everything is just combined; be careful not to overmix or your muffins may turn out dense.
5. Making the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese until it becomes creamy. Add the granulated sugar, egg, and vanilla extract, mixing until the filling is smooth and free of lumps.
6. Filling the Muffin Cups:
Fill each muffin cup about ⅓ full with the pumpkin batter. Then, add about 1 tablespoon of the cheesecake filling into each muffin cup. Lastly, cover the filling with more pumpkin batter, filling them nearly to the top.
7. Topping with Cinnamon Sugar:
In a small bowl, mix together the granulated sugar and ground cinnamon. Brush the tops of each muffin with the melted butter and then sprinkle generously with the cinnamon sugar mixture. This will give a sweet, crunchy topping that’s to die for!
8. Baking the Muffins:
Put the muffin tin in the preheated oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick into the pumpkin part of a muffin; it should come out clean. Be sure not to poke into the cheesecake center.
9. Cooling Time:
After baking, allow the muffins to cool in the muffin tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them set nicely and prevents sogginess.
10. Serve and Enjoy!
Now it’s time to dig in! Serve your warm muffins and enjoy the delightful combination of pumpkin and cheesecake, all topped with a tasty cinnamon sugar crunch. Perfect for breakfast or a cozy snack!
These muffins are sure to become a fall favorite in your house—happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast and puree fresh pumpkin. Make sure it’s not too watery by draining excess moisture. Fresh pumpkin adds a lovely flavor to the muffins!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Muffins Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for 5 minutes). Use a dairy-free cream cheese and milk substitute as well. Enjoy your vegan twist!
What’s the Best Way to Reheat Muffins?
The best way to reheat is in the microwave for about 10 seconds. Alternatively, you can warm them in the oven at 350°F (175°C) for about 5-7 minutes. Enjoy them warm for that fresh-baked taste!