Introduction: Easy Pumpkin Cheesecake Muffins

Picture of Easy Pumpkin Cheesecake Muffins

The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin.  It's the treat you've been waiting for!

These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your holiday gatherings.  Whether your into jumbo muffins, or bite-sized minis, these muffins are sure to be an instant hit !

Step 1: Ingredients

Picture of Ingredients

  • 1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 (200g) cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract
  • Chopped nuts (walnuts, pecans) (optional)

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Step 2: Muffins

Picture of Muffins

Preheat oven to 350F (180C)

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.

Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.

Step 3: Filling

Picture of Filling

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

Step 4: Assemble

Picture of Assemble

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.  Pumpkin seeds (pepitas) are also a great topping!

Step 5: Bake

Picture of Bake

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

Wasn't that easy?



jwystup (author)2010-11-24

I made these on Sunday and they were amazing! My boyfriend who doesn't eat sweets devoured a bunch of them. I think making mini muffins was a bad idea because I just kept eating one every time I passed the kitchen!!

smallstrangegod (author)2010-11-22

I have kind of a silly question, about how many standard muffins does this yield? I've never made muffins..... ever (I know, it's sad) but I would love to make these for our dinner this Thanksgiving. I need to ABOUT how many this yields?!?!?!
If anyone could help that would be splendid :)

Good question - standard muffins, one dozen!

silm (author)2017-04-23

I will definitely try this recipe. I hope my brother like this.

ErikaM13 (author)2015-12-03

I teied rhese befor from this bakery. And oh my God now i want to make them for Christmas. Can't wait.

KimberlyK15 made it! (author)2015-10-13

Living in Florida - The best way to experience fall is make a pumpkin spice treat & this recipe was perfect !
I substituted the 'Fall' spice measurements w/ the total of each one shown (cloves, cinnamon , nutmeg ,etc) & they were perfect.
It really is an easy recipe - Love the easy to follow directions w/ photos ?
Happy Baking !!?

JenP12 (author)2015-10-12

Do you need to refrigerate these? Thanks.

Mya1978 (author)2014-12-04

The tops of my muffins fell when cooling off and the middle of the muffins where mushy like pumpkin pie. Are they supposed to be like this in the middle?? Or am I doing something wrong?? I'm using standard size tins and baking at 30 min.

nahal.asghari (author)2014-10-28

Hi I have a question about how much is necessary to scale the warm pumpkin puree

nahal.asghari (author)2014-10-27

hi.tnx for recipe.i have one question? how mouch pumokin need for it?plz gr,not oz

donna.true.7 (author)2014-10-27

I have some additional questions: Do you fill the muffin tins full to the top? (In my old muffin pans, filling them full to the top makes 18.) How do you know if they are done (What do you look for? The cream cheese mixture is soft...) Do you cool them in the tins, or take them out of the tins at a certain time to cool on a rack)? And, what is the best way to store them?

Answering some of my own questions.... I filled the muffin tins full, and that's how they were when cooked - they don't "rise." I baked 18 muffins for 25 minutes. When I used a spatula to pull one out of a tin, the bottom was like a regular muffin. They did not fall apart. I let them cool about 15 minutes in the pan, but I don't think this matters a great deal. I forgot to mix the sugar in the cream cheese mixture, and they tasted great without it, so that's an option to save calories. Now, I just want to know: Do I store them in the refrigerator????

missuz2u (author)2012-08-19

Would love to know the nutritional facts per serving

donna.true.7 (author)missuz2u2014-10-27

From identical recipe floating around: Calories 213. Carbs 20.9. Fat 12.6 and Protein 4.7

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

MarG2 (author)2014-10-23

im going to make this muffins and i ,m going to enjoy/// thanks

claudia.zerr (author)2014-09-30

Does anyone know how many MINI muffins this recipe makes please?

rich.cory.1 (author)claudia.zerr2014-10-21

48 unless u eat em as fast as you make em

rich.cory.1 (author)2014-10-21

Made 2 batches of these they were short lived. Yummm yummm yummm

khiatt1 (author)2014-10-09

Big party favorite. Now making them for just about everyone for Christmas.

amybeth.hurst (author)2014-09-10

OMGoodness, this sounds so delicious! Thank you! Amybeth Hurst, Portland, ME

melissa.d.herman.9 (author)2014-09-04

Is there any way to just use pumpkin spice for this recipe and if so how much would I use and which spices could it replace from the ingrediants list?

culinary_cabaret (author)2011-10-16

I am a beginner baker (so this may be a silly question) but and I was just wondering if fresh pumpkin could be used instead of the canned stuff? I have a HUGE pumpkin and these muffins sound excellent!

Hi there you can use fresh pumpkin you need to; cook the pumpkin until very soft put the meet through a food possessor after cooked the strain out and any extra liquids. it is a bit of extra work to use fresh but it taste amazing! good luck... P.S. if you use fresh pumpkin for pie it's so much better than canned :) also you can freeze the extra possessed pumpkin and use it when ever you want. :)

slackerchris (author)2012-10-18

I subbed out 1/2 the sugar for splenda since I'm diabetic , I'll let you know how it turns out!

susanchen2011 (author)2012-07-31

It is easy and quick to make it.

makeitcaitlyn (author)2011-11-16

Just made them! I didn't have nutmeg or gingerrrrr but I think they came out alright. I mean They came out a little doughy but that was me being an awful baker. :)

sjackson17 (author)2011-10-22

this is what i got! they are so yummy! im taking them to a bbq tomorrow for homeless in detroit, thank you so much! :D

sjackson17 (author)2011-10-22

my filling wasnt thick like that, im not sure what i did wrong, and instead i swirled them together.

sjackson17 (author)2011-10-21

im getting ready to make these now! :D

TheNailDutchess (author)2011-10-14

Oh these do look so yummy! I will definitely be making these this holiday season :0) Possibly tonight even ^.~

DanYHKim (author)2011-10-14

What's wrong with hamburger?

hknight3 (author)2011-10-03

Found this recipe about a week ago and *just* made them tonight. I made them for a co-worker who is leaving our department and moving over to another side of the building....they look and smell so delicious I want one now. You don't think she will miss it - Do you?

wfriday (author)2011-09-19

I'm here because my coworker brought a batch of these to the office today. They were so amazing that I asked her for the recipe and she sent me here.

scoochmaroo (author)wfriday2011-09-19

Killer, I love it! Thanks for the comment, and I'm glad you enjoyed them :D

Mella2013 (author)2011-06-29

Yummy. I used to love the Starbucks pumpkin cream cheese muffins, but they are a little pricey and very high in calorie. Thank you for the home made version

invisiblelight386 (author)2011-05-11

Just put some in the oven. Hope they turn out good!

truovrld (author)2010-12-28

Do you think these could be made diabetic friendly? Any recommendations?

BuddhaLeDread (author)truovrld2011-02-17

I would suggest Agave, which is a low glycemic index and also sweeter so not as much is needed (double bonus) or Yacon Syrup which is recommended for diabetics as well, it's a low calorie, low glycemic, low sugar sweetener that also is not needed in as large quantities as sugar. But both of those you might have to look up the proportions you'd need exactly. There's also good ole' Stevia, which is completely sugar free and VERY sweet, so you don't need as much.

NileBabe (author)2010-11-26

What happens if you don't have canned pumpkin but have a lot of the real stuff growing in your garden... should I steam it first and mash it up? Or maybe roast it first, that way the flavour is more intense?

raviendha (author)NileBabe2011-02-05

I did not have any canned pumpkin and could not find it at any of the groceries stores or supermarkets this time of year. But, I had a large sweet potato.

I boiled the sweet potato, and right as it was about to fall apart in the water, I whisked in the Kitchenaid. Oh yeah, hubby convinced me to use some brown sugar so I used 3/4 cups sugar and 1/4 cup brown sugar. YUMMMMY! I wasn't trying to change what I am guessing is a great recipe but wanted to share my experience so others can enjoy this great muffin if pumpkin is not available.

I can't wait until next Thanksgiving to try the original recipe! But, until then I am sure I'll make them a lot with the substitutions. Only 3 people in the house and half of the muffins are gone within 15 minutes of coming out of the oven!

scoochmaroo (author)NileBabe2010-11-26

Of course you can use real pumpkin! I prefer roasting them, because it's just so darn easy.

cbsri (author)2010-12-19

Another tantalizing recipe, Scooch!

I've been called upon to bring a dessert to a small get-together with co-workers tomorrow...I'll bet these will be perfect.

If they need a more "dessert-y" look, I'll just drizzle a dash of confectioner's sugar icing on them. Voila--dessert!

("Pecans...not hamburger"--you crack me up.)


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Bio: Former Living & Food editor here at Instructables, now running! Follow me @sousvidely
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