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Pumpkin Cheesecake Muffins

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.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 10 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 331 kcal

Ingredients
 

For The Muffins

  • 1¾ cups All-purpose Flour, Spooned and levelled
  • 1 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Spice, See notes
  • ½ cup Dark Brown sugar, Packed
  • ¾ cup Granulated sugar
  • 2 Eggs, Room temperature
  • 1 tablespoon Vanilla extract
  • ¼ cup Butter, Melted
  • ⅓ cup Oil
  • 1¼ cup Pumpkin Puree, Not pumpkin pie filling
  • ⅓ cup Buttermilk, Room temperature
  • ¼ cup Sour cream, Room temperature

For Cheesecake Filling

  • 4 ounce Cream cheese, Room temperature
  • ¼ cup Granulated sugar
  • 1 Egg yolk, Room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon All-purpose flour
  • ¼ cup Coarse Raw Sugar

Instructions
 

How To Make The Muffins

  • Preheat the oven to 425℉. Line the muffin cavities with every other order, leaving an empty cavity beside the lined one.
  • Sift all-purpose flour, baking powder, soda, spices, and salt.
    1¾ cups All-purpose Flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, ¼ teaspoon Salt, 1 teaspoon Cinnamon, 1 teaspoon Pumpkin Spice
  • Whisk pumpkin puree, eggs, sour cream, buttermilk, oil, melted butter, brown and granulated sugar, and vanilla extract in a separate larger bowl. The mixture should look homogenous and smooth.
    ½ cup Dark Brown sugar, ¾ cup Granulated sugar, 2 Eggs, 1 tablespoon Vanilla extract, ¼ cup Butter, ⅓ cup Oil, 1¼ cup Pumpkin Puree, ⅓ cup Buttermilk, ¼ cup Sour cream
  • 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.

How To Make The 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 smooth and creamy mixture. Add in the egg yolk, vanilla extract, and all-purpose flour. Mix everything well.
    4 ounce Cream cheese, ¼ cup Granulated sugar, 1 Egg yolk, 1 teaspoon Vanilla extract, 1 teaspoon All-purpose flour

Assembly

  • 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 make a large muffin, fill the liners to the top. Sprinkle their top with streusel or coarse raw sugar and bake them.
    ¼ cup Coarse Raw Sugar
  • 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, them trasfer them to the cooling rack to cool down completely.

Notes

** Get the Pumpkin Spice Recipe from this post, Spice Blends.

Nutrition

Calories: 331kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 67mgSodium: 295mgPotassium: 129mgFiber: 1gSugar: 27gVitamin A: 4320IUVitamin C: 1mgCalcium: 88mgIron: 2mg
Keyword BEST MUFFINS, FALL BAKING, MOIST MUFFINS, Pumpkin Cheesecake Muffins
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