Pumpkin Cheesecake Muffins

These bakery-style Pumpkin Cheesecake Muffins are the best way to welcome the autumn season. They combine the goodness of a delicious muffin with a rich and creamy cheesecake.

About These Pumpkin Cheesecake Muffins

• This recipe might sound complex, but it is one of the easiest muffin recipes. It does not require an electric mixer, and the ingredients are simple and basic.
• These Pumpkin Cheesecake Muffins contain the muffin batter and the cheesecake filling. Both are easy to prepare.
• Let's review the muffins' ingredients:
• Ingredients for the muffins: Dry ingredients: All-purpose Flour, Baking Soda and Powder, Salt, Cinnamon, and Fall Spices. The spice recipe is in this post.
• Wet Ingredients: Pumpkin Puree, not pumpkin pie filling, Eggs, Vanilla extract, Sour Cream, Buttermilk, Oil, and Butter.
• As you can see, the ingredients are straightforward, and no fancy ones are used; however, I want to talk about some of them. These Pumpkin Cheesecake Muffins use both Oil and Butter. Butter adds a ton of flavour and is a source of fat. Sour cream and Buttermilk are acidic, resulting in a fluffy and moist crumb.
• Ingredients for the filling: Like any cheesecake recipe, this filling contains Cream Cheese, Sugar, Egg Yolk, and a small amount of All-purpose Flour to stabilize it.

How To Make These Muffins

Muffins:

• Making these Pumpkin Cheesecake Muffins cannot be easier. You only need ingredients, two mixing bowls, and a rubber spatula.
• Sift all-purpose flour, baking powder, and soda, and salt.
• Whisk pumpkin puree, eggs, sour cream, buttermilk, oil, melted butter, sugars, and vanilla extract in a separate larger bowl. The mixture should look homogenous and smooth.
• Add the dry ingredients to the wet ingredients, and using a rubber spatula, fold the dry ingredients in. Mix everything gently, and do not overmix.
• Leave the batter on the counter to rest for 10-15 minutes. In the meantime, you can prepare the filling.

Cheesecake Filling:

• To ensure a smooth and lump-free cheesecake filling, leave the cream cheese out of the fridge for a few hours before baking.
• Beat the cream cheese and sugar until you have a smooth and creamy mixture.
• Add in the egg yolk, vanilla extract, and all-purpose flour. Mix everything well.

Assembly:

• Preheat the oven to 425 F, and Line the muffin cavities with every other order, leaving an empty cavity beside the lined one. I used the muffin pan from Lagostina Canada, one of the best pans I have ever baked in.
• Use a large Ice cream scoop to scoop a large amount of the batter into the bottom of the liner, and use a small spoon to make a small well inside the batter. Place a dollop of cheesecake filling inside the well and scoop more batter on top. To have a large muffin, fill the liners to the top.
• Sprinkle their top with streusel or coarse raw sugar and bake them.
• Bake the muffins in a 425F oven for 10 minutes, then reduce the temperature to 350F and bake them for another 10-15 minutes until they are domed and the edges look golden.
• Let them sit in the pan for 10 minutes, then transfer them to the cooling rack to cool completely.

TIPS TO MAKE PERFECT DOMED TOP MUFFINS

• There are a few tips that could guarantee a perfect muffin dome;
• Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
• Use room-temperature ingredients. Refrigerate the eggs and sour cream for an hour before making the batter.
• Place the liners into the pan cavities, leaving an empty cavity beside each cavity. Line every other spot.
• After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moisture from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
• Fill the liners to the top. Unlike the cupcakes, in which we only fill the liner to ⅔ of its capacity, the muffin liner must be filled to the top.
• Set your oven to at least 400F, which is higher than usual. This will give the batter the highest rise!

See more related posts here:

Almond Croissant Muffins,

The Best Blueberry Muffins,

The Best Bakery Style Bran Muffins

📖 Recipe