Pumpkin Cheesecake Muffins

Enjoy this recipe for Pumpkin Cheesecake Muffins that Sue made for us! They are a perfect treat to bring to all your holiday gatherings and a great way to show off your homemade pumpkin purée!

Easy Pumpkin Cheesecake Muffins

1 15oz can or homemade pumpkin

1/4 cup vegetable oil

2 large eggs

1 cup sugar

1 tsp vanilla

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1/4 tsp freshly ground black pepper


8 oz cream cheese, at room temperature

1 large egg yolk

5 tbsp sugar

1/8 tsp vanilla

chopped nuts, walnuts or pecans (optional)

Preheat oven to 350 F

Step 1:

  • Mix canned pumpkin, oil and sugar together, either by hand or with a mixer on low
  • Add in eggs, one at a time, combining thoroughly after each
  • Add vanilla
  • Whisk together flour, baking powder, baking soda, salt and spices in a separate bowl
  • Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.

Step 2:

  • Mix together cream cheese, sugar, egg yolk and vanilla until well combined

Step 3:

  • Grease your muffin tins or line with paper cups
  • Drop in spoonfuls of pumpkin mixture
  • Add smaller spoonfuls of cream cheese mixture on top
  • Swirl with a skewer
  • Optional: Top with crushed nuts

Step 4: Bake as follows, turning the tins half way through baking times

  • Mini muffins 20- 25 min
  • Standard muffins 25-30 min
  • Jumbo muffins 30 – 40 min


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