pumpkin cheesecake muffins

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins

white whole wheat flour (King Arthur)

all purpose flour (King Arthur)

sugar

baking soda

pumpkin pie spice

nutmeg

cinnamon

salt

pumpkin

coconut oil

tsp vanilla extract

baking spray

oz 1/3 less fat cream cheese

vanilla extract

Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.

In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.

Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.

Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool before serving.

Instant Pot Pumpkin Cheesecake Muffin Bites are morsels of fluffy cake and creamy cheesecake, perfect for Halloween, Thanksgiving, Christmas and year round.

Instant Pot Pumpkin Cheesecake Muffin Bites

Butter (room temperature)

Demerara Sugar

Eggs (room temperature)

Egg White (*)

Pure Pumpkin Puree ((or homemade))

Tablespoons Homemade Yogurt ((sour cream or Buttermilk))

All Purpose Flour

Cinnamon

Baking Powder

Baking Soda

Sea Salt

Cream Cheese (room temperature)

White Sugar

Pure Vanilla Extract

Orange Peel (grated)

Egg (room temperature)

Egg Yolk (*)

Tablespoons Sour Cream

Add sugar and butter to medium mixing bowl and cream together.

Add vanilla, sour cream/yogurt, pumpkin puree, egg and egg white to the bowl.

Gently mix by hand until just combined.

In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.

Fold wet ingredients into dry ingredients and mix just until combined. Batter should be slightly lumpy. Do not over mix.

Use a cookie scoop or measure 1.5 Tablespoons of batter to each mini muffin cup. Set aside and make the filling.

Blend together cream cheese, sugar, yogurt, orange peels and vanilla extract until smooth.

Add egg and egg yolk and mix in until combined. Do not over mix eggs.

Use either a pastry bag or syringe and inject approximately 1.5 Tablespoons of filling into the center of each muffin batter. Batter will puff up around filling.

Add 1.5 cups water to pressure cooker and place a trivet into cooker.

Place muffin cups onto trivet. If you have a second trivet, place that over the muffins and add another layer of muffin cups.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 7 minutes.

When beep is heard, wait 15 minutes and then release the rest of the pressure.

Allow to cool for 30 minutes and then place in refrigerator or enjoy now.

Before serving, garnish with a dollop of whipped cream and a dusting of cinnamon/nutmeg.

Assemble and Bake

https://www.youtube.com/watch?v=GOjF7JXjKoM

Learn how to make the BEST Instant Pot Hawaiian Macaroni Salad in your pressure cooker. Creamy, a bit sweet and a little tangy it is a must have for any Hawaiian plate lunch.

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BEST Instant Pot Hawaiian Macaroni Salad

Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.

all-purpose flour

brown sugar

unsalted butter-melted

full fat brick style cream cheese- room temperature

ginger

all-spice

cloves

baking powder

pumpkin pure

eggs

vegetable oil

milk

Tablespoons cream

Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.

In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.

To make the streusel topping:

Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.

To make the cream cheese filling:

In a medium bowl, whisk together flour, spices, baking powder, and salt.

In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth.

Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.

To make the muffin batter:

Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each  muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.

Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.

Assembling the muffins:

Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

To make the glaze:

These were terrible.  Needs way more spice, way more sugar.

Moist Pumpkin Cheesecake Muffins filled with a creamy cheesecake center—perfect for fall baking! Enjoy the delightful blend of pumpkin and spices in every bite. 🎃

Pumpkin Cheesecake Muffins

tsp baking powder

½ tsp baking soda

pumpkin puree

oz cream cheese, softened

Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Prepare the Muffin Batter

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla. Fold in the dry ingredients until just combined.

Make the Cheesecake Filling

In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.

Assemble the Muffins

Fill each muffin liner halfway with pumpkin batter. Add a spoonful of cheesecake filling and top with more pumpkin batter until liners are ¾ full.

Bake to Perfection

Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.

🎃🧡😋 Easy recipe for copycat pumpkin cream cheese muffins that are even BETTER than Starbucks! Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese! (For anything with an asterisk * behind it, make sure to read the Notes below for additional info and tips.)

Starbucks Copycat Pumpkin Cream Cheese Muffins

cream cheese* (very well-softened to room temp)

milk**

pumpkin pie spice***

allspice

fine sea salt

brown sugar (packed)

molasses

pumpkin seeds (optional; divided)

coarse sugar (optional; divided)

Preheat

Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or grease and flour the pan; set aside.

Beat

Cream Cheese Filling: To a small bowl, add all the ingredients, and beat with a handheld electric mixer on medium-high speed until smooth and creamy, stopping to scrape down the sides of the bowl as necessary; set aside. Tip - Make sure the cream cheese is very well softened to room temp to make this much faster and easier.

Whisk

Pumpkin muffins: To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice**, allspice, nutmeg, cloves, salt, and whisk together; set aside.

To a separate large bowl add the sugars, pumpkin puree, oil, milk, molasses, vanilla, and whisk until combined.

Stir

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.

Divide

Using a tablespoon or small cookie scoop, add enough batter to each prepared cavity of the muffin pan, in between 2/3 and 3/4-full. Don't exceed 3/4 full or muffins could overflow while baking. Divide batter evenly among the 12 cavities.

Transfer

Place the cream cheese mixture into a piping bag or into a plastic bag and snip the very end tip off.

Pipe

Pipe the cream cheese mixture into the center of each of the uncooked muffins, making sure just a little bit of the cream cheese is poking through on top. You aren't adding too much, 1 1/2 to 2 teaspoons approximately per muffin.

Sprinkle

Optionally, evenly sprinkle around the center of each unbaked muffin with pumpkin seeds or coarse sugar like decorator’s sugar or Sugar In The Raw.

Bake

Bake for about 15-17 minutes or until the tops are no longer wet looking and a toothpick inserted into the center of the muffin next to the cream cheese filling comes out clean or with a few moist crumbs.****

Cool

Allow the muffins to cool in pans for about 10 minutes before removing and placing on a wire rack to cool completely.

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Pumpkin Cream Cheese Muffins

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Top 5 pumpkin cheesecake muffins recipes from across the web

The most viewed pumpkin cheesecake muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cream Cheese Muffins

Instant Pot Pumpkin Cheesecake Muff...

Pumpkin Cream Cheese Muffins

Pumpkin Cheesecake Muffins

Starbucks Copycat Pumpkin Cream Che...

The most viewed pumpkin cheesecake muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine