Instructables

Easy Pumpkin Cheesecake Muffins

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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

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TOOLS:

MUFFINS:
  • 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
FILLING:
  • 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

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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

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

Step 4: Assemble

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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


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?

Enjoy!
 
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jwystup3 years ago
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!!
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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 :)
scoochmaroo (author)  smallstrangegod3 years ago
Good question - standard muffins, one dozen!

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

48 unless u eat em as fast as you make em
rich.cory.121 hours ago
Made 2 batches of these they were short lived. Yummm yummm yummm
khiatt112 days ago
Big party favorite. Now making them for just about everyone for Christmas.
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OMGoodness, this sounds so delicious! Thank you! Amybeth Hurst, Portland, ME

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?

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. :)
I subbed out 1/2 the sugar for splenda since I'm diabetic , I'll let you know how it turns out!
missuz2u2 years ago
Would love to know the nutritional facts per serving
It is easy and quick to make it.
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. :)
sjackson173 years ago
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
sjackson173 years ago
my filling wasnt thick like that, im not sure what i did wrong, and instead i swirled them together.
sjackson173 years ago
im getting ready to make these now! :D
Oh these do look so yummy! I will definitely be making these this holiday season :0) Possibly tonight even ^.~
DanYHKim3 years ago
What's wrong with hamburger?
hknight33 years ago
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?
wfriday3 years ago
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)  wfriday3 years ago
Killer, I love it! Thanks for the comment, and I'm glad you enjoyed them :D
Mella20133 years ago
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
Just put some in the oven. Hope they turn out good!
truovrld3 years ago
Do you think these could be made diabetic friendly? Any recommendations?
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.
NileBabe3 years ago
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?
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)  NileBabe3 years ago
Of course you can use real pumpkin! I prefer roasting them, because it's just so darn easy.
cbsri3 years ago
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.)

-CBSinRI
Delicious! And a great way to use up the leftover cans of pumpkin from Thanksgiving. Thank you!
ilikepie223 years ago
these muffins look absolutely delicious! my mouth is literally watering right now! ughh they look sooo good and i am sooo000o000 hungry!!
jnifrwebb3 years ago
I think they sound yummy, I'm going to try some for Christmas
-chase-3 years ago
Hi -

I recieved the Instructables newsletter - skimmed it and read "Pumkin" and "Cheese cake" combined with muffin.... my mouth started to water.

As these are two of my favorite things, well pumkin pie and i love cheese cake... the thought of mixing them together... and you have possibly discovered a little known secret to this mans heart... ;0)

beings I'm a well kept bachlor - I have downloaded your intructions - will cook them up this weekend at risk of falling in love with myself.

thanx for the recipe scoochmaroo
They look delicious!

Happy Holidays to all
-chase -
moxiepurple3 years ago
I got a pumpkin cheesecake muffin from Starbucks once, and loved it. Theirs had a few pumpkin seeds sprinkled on top that gave it a little crunch. Thank you for this recipe, I hope to try it soon.
I'm really just splitting hairs, but starbucks had a pumpkin cream cheese muffin, not exactly the same, but it's a pretty similar flavour. The texture and moisture is the main difference.

Nice work as usual, scoochmaroo!

At the guys below suggesting chocolate for xmas, I vote for fruit cake cheesecake instead. I was the only one in my house who ever ate our many fruit cakes, and spreading cream cheese on them is what made me do it! Took a disappointingly short time every year :(

(ps: hint to schoochmaroo, I like the darker fruit cakes. Walnuts and/or coconut is also appreciated!)
I found it in all its cream cheesy goodness though. http://www.starbucks.com/menu/food/bakery/pumpkin-cream-cheese-muffin-cn?foodZone=9999
Oh well, tasted like cheesecake to me.
angelabchua3 years ago
i need to make an instructable on how to make a mini version of you to keep in my pantry.
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