Go Back
Pumpkin Cheesecake Muffin

Pumpkin Cheesecake Muffin

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 19 minutes
Servings 12 standard size muffins


  • 1 2/3 cup Flour all purpose
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Muffin Batter

  • 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

Cheesecake Topping

  • 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