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Creamy Mini Pumpkin Cheesecake Muffins

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Soft, tangy mini muffins featuring a spiced pumpkin base with a smooth cream cheese swirl. These bite-sized treats offer the comfort of fall baking with a lighter texture and faster baking time than traditional cheesecakes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree (canned)
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs, room temperature
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk
  • Streusel topping (optional): flour, brown sugar, cold butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini muffin pan generously or line with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and pumpkin puree; whisk vigorously until glossy. Add buttermilk and mix.
  4. Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix.
  5. In a small bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth and creamy.
  6. Scoop about 1 tablespoon of pumpkin batter into each muffin cup.
  7. Dollop about 1 teaspoon of cheesecake mixture on top of each pumpkin base.
  8. Use a toothpick or small knife to gently swirl the cheesecake into the pumpkin batter, creating marbled streaks.
  9. Sprinkle with streusel topping if desired.
  10. Bake for 18-20 minutes until edges are set and a toothpick inserted into the pumpkin part comes out clean.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure cream cheese is fully softened to avoid lumps in the swirl. Do not overmix the batter to prevent tough muffins. Check muffins at 16 minutes as they bake quickly. Cool completely before eating to allow the cheesecake center to set. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake muffins, fall baking, mini muffins, cream cheese swirl, pumpkin spice, easy dessert, autumn treats

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