Instructables

Easy Pumpkin Cheesecake Muffins

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Picture of 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 !
 
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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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jwystup4 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)  smallstrangegod4 years ago
Good question - standard muffins, one dozen!
Mya197813 days ago
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.

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

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

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????

missuz2u2 years ago
Would love to know the nutritional facts per serving

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

MarG21 month ago

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

claudia.zerr2 months ago

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

48 unless u eat em as fast as you make em
rich.cory.11 month ago
Made 2 batches of these they were short lived. Yummm yummm yummm
khiatt12 months ago
Big party favorite. Now making them for just about everyone for Christmas.
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amybeth.hurst3 months ago

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!
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!
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