This pumpkin cheesecake muffin recipe is simple to mix, bakes well as a loaf or a muffin, and has the most amazing flavor that captures everything you love about pumpkin season! What’s even better is that it uses one whole can of pumpkin (so no leftovers) and mixes up in just one bowl!
If you are looking for a quick recipe to satisfy your fall pumpkin cravings and want your home to smell delicious, then keep reading.
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Delicious combination of cheesecake and pumpkin is a unforgettable
There is something so mouth-watering about the combination of pumpkin and cheesecake! This is hands down, the most requested recipe of the fall season.
Whether you are baking for your family or for your bakery customers, when its time to roll out the fall flavors, start with this pumpkin cheesecake muffin!
Instructions to make your own pumpkin spice blend
You dont need to run to the store to buy more pumpkin spice blend. Simply mix up this DIY pumpkin spice mix with spices you probably already have on hand and use it in all your baking that calls for pumpkin spice.
Here is the recipe for making a batch of your own pumpkin spice blend:
- 3 Tbsp cinnamon
- 1 Tbsp Ginger
- 2 tsp cloves
- 2 tsp allspice
- 1 1/2 tsp nutmeg
Mix it all together and store in a jar. Use this all year long as a less expensive alternative to store-bought pumpkin pie spice blend!
Pumpkin cheesecake muffins are easy to freeze and defrost
The greatest thing about this recipe is that it freezes so well! In the bakery, I often bake a big batch and freeze the muffins so that I can defrost as many as I need each morning. They still have that fresh baked flavor and only take about an hour to fully defrost.
To freeze muffins– . Freeze on a sheet tray and consolidate into freezer bags or stack in containers after completely frozen.
To Freeze a Loaf– freeze whole or pre-slice the loaf and wrap individually in plastic wrap.
A note about freezing muffins baked in cupcake liners– sometimes freezing and defrosting results in the paper liner peeling back from the muffin. The best way to avoid this is to mix up a batch of my pan release to grease your pans and bake without liners. Click here to get that recipe!
Pumpkin cheesecake muffin ingredient review:
Most of the ingredients needed for this recipe are things you probably have on hand already like flour, sugar, brown sugar, baking powder, baking soda, and salt. However, there are a few ingredients that you may need to buy.
Pumpkin Puree– Make sure you are getting pumpkin puree and not the pre sweetened pumpkin pie filling.
Cream Cheese– this recipe uses half a block of cream cheese.
Pumpkin Pie Spice– Make your own or use a pre-made blend.
Mix this Pumpkin Cheesecake Muffin in just one bowl
So many of my readers have chimed in and told me that they love the easy one-bowl recipes. This pumpkin muffin recipe definitely fits the bill! When I made these the other day, I mixed, baked, and cleaned up the kitchen, in under an hour. ( and forget about pumpkin spice candles, these muffins make your house smell ahh-mazing!)
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The muffin mixing method
The muffin mixing method is a simple method that makes a soft and tender quick bread or muffin. You simply mix the dry ingredients in one bowl, and the wet ingredients in another. (sugar is considered a wet ingredient- weird, huh?) Fold them together and mix as little as possible.
Here is how to mix make these pumpkin cheesecake muffins
In a large bowl-measure and combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large glass measuring cup– mix together the eggs, oil, vanilla, pumpkin puree, both sugars, and milk.
Combine– Make a well in the center of the dry mix and fold in the liquid ingredients. Don’t over mix, just stir until there is no more dry flour spots.
In a microwave safe dish– soften the cream cheese for about 20 seconds. Stir in the egg yolk, sugar and vanilla.
Scoop– I use a yellow handle #20 scoop to portion the batter into a standard-sized muffin pan lined with cupcake paper. ( that’s about 3 tbsp of the batter)
Swirl– put about a teaspoon of cream cheese mix on top of the batter you’ve scooped. Use the tip of a knife to spread and swirl.
Bake– 350° for 20 minutes and enjoy the warm cozy smells coming from your kitchen while you wait for these beauties to get done!
Pumpkin Cheesecake Muffin
- 1 2/3 cup Flour all purpose
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1 cup Pumpkin Puree
- 1/2 cup Sugar granulated
- 1/2 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 1/4 cup Milk
- 2 Eggs
- 1 tsp Vanilla
- 4 oz Cream Cheese room temperature
- 1 Egg Yolk
- 2 Tbsp Sugar granulated
- 1 tsp Vanilla
Mix the dry ingredients
- In a large mixing bowl: measure and combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine the liquid ingredients
- In a 4 cup measuring cup: mix together the eggs, oil, vanilla, pumpkin puree, both sugars, and mix till well combined.
- Make a well in the center of the dry mix and fold in the liquid ingredients. Don't over mix, just stir until there is no more dry flour spots.
Make the cheesecake filling
- In a microwave safe bowl, soften the cream cheese for about 20 seconds. Stir in the egg yolk, sugar and vanilla.
Scoop and swirl
- Portion 3 Tbsp of batter into a standard-sized muffin pan lined with cupcake paper.
- Put about a teaspoon of cream cheese mix on top of the batter you've scooped. Use the tip of a knife to spread and swirl.
- 350° for 20 minutes
Bake up a batch of these delicious muffins today
Since this recipe is so simple to mix, you can have delicious Pumpkin Cheesecake Muffins in under an hour. What’s even better is that you can freeze these and enjoy them whenever you want a delicious pumpkin treat!
Be sure to check out my other muffin recipes:
Bakery Style Blueberry Muffins, and Magnificent Lemon Poppy seed Muffins
Don’t have cupcake liners? No problem. Use my magic Pan Release!