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Iram Mansoor

Pumpkin Cheesecake Muffins

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Moist pumpkin muffins + creamy cheesecake centers = fall perfection. These bakery-style pumpkin cheesecake muffins are the ultimate cozy-season treat—rich, warmly spiced, and filled with tangy-smooth cheesecake. Whether you're enjoying them for breakfast, dessert, or a midday snack, they taste like autumn in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12 Standard Muffins
Ingredients Method Notes

Ingredients
 
 

For the Pumpkin Muffins:
  • 1 can pumpkin purée
  • 2 cups all-purpose flour
  • 1/4 cup neutral oil (e.g., canola or vegetable)
  • 1/4 cup melted unsalted butter
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp vanilla bean paste or pure vanilla extract
  • 1/3 cup sour cream
  • 1 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 6 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla bean paste or extract
  • 1 tsp lemon juice
  • 2 tbsp sour cream, room temperature
  • 1 large egg room temperature

Method
 

Prepare the Pumpkin Muffin Batter
  1. In a large bowl:
    - Whisk eggs and brown sugar for 1–2 minutes until smooth and creamy.
    - Add granulated sugar, oil, and melted butter; whisk until well blended.
    - Stir in vanilla, pumpkin purée, and sour cream. Whisk until the mixture is smooth and uniform.
  2. In a separate bowl, whisk together:
    - Flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
  3. Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined—avoid overmixing to keep muffins soft and fluffy.
Make the Cheesecake Filling
  1. In a medium bowl, beat:
    - Cream cheese, granulated sugar, and cornstarch until smooth.
    - Add: Vanilla, lemon juice, sour cream, and egg.
  2. Mix until completely smooth and lump-free.
  3. Transfer the filling to a piping bag (or use a spoon for dolloping).
Assemble the Muffins
  1. Preheat oven to 425°F (220°C). Line a standard 12-cup muffin tin with parchment or paper liners.
  2. Fill each muffin cup 2/3 full with pumpkin batter.
  3. Pipe or spoon about 1 to 1.5 tablespoons of cheesecake filling into the center of each muffin.
  4. (Optional: Swirl gently with a toothpick for a marbled look.)
Bake
  1. Bake muffins at 425°F (220°C) for 5 minutes.
  2. Without opening the oven, reduce heat to 375°F (190°C) and bake for an additional 15–18 minutes, or until a toothpick inserted near the edge comes out clean.
  3. Note: The cheesecake center may remain slightly soft—that's normal!
Cool & Serve
  1. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  2. Enjoy at room temperature for a soft center, or chilled for a firmer, classic cheesecake texture.

Notes

Baking Tips
  • Don’t overmix the batter — It can lead to dense muffins. Mix just until no streaks of flour remain.
  • Room temp ingredients — Especially for the cheesecake filling, this helps ensure a smooth, lump-free texture.
  • Swirling is optional — Leaving the cheesecake center intact creates a hidden surprise bite; swirling gives a pretty marbled top.
  • Use canned pumpkin purée — Not pumpkin pie filling, which has added sugar and spices.
Storage & Make-Ahead
  • Room Temp: Store muffins in an airtight container for up to 1 day.
  • Fridge: Keep refrigerated for up to 5 days. Best served chilled or at room temp.
  • Freezer: Freeze for up to 2 months. Thaw in the fridge overnight or microwave for 15–20 seconds.

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