Easy Pumpkin cheesecake muffins

There’s something magical about the first whiff of pumpkin spice drifting through your kitchen on a crisp fall morning. These Pumpkin Cheesecake Muffins combine two seasonal favorites—fluffy pumpkin spice muffins and rich, tangy cheesecake filling—into one irresistible treat. Each bite is tender, sweet, and slightly spiced, with a creamy surprise in the middle that melts perfectly into the moist crumb.

Whether you’re baking for brunch, a school event, or simply to enjoy with your morning coffee, these muffins promise the cozy taste of autumn without complicated steps or fancy tools. Let’s bring that bakery-style aroma home in just about 30 minutes.

A delicious pumpkin cheesecake muffin cut open to reveal its creamy center — warm, cozy, and irresistibly moist.

Every year when the air turns crisp and golden leaves begin to dance across the sidewalk, I find myself reaching for pumpkin purée and cinnamon. It’s a ritual that started years ago in my grandmother’s kitchen — she’d let me stir the batter while the scent of nutmeg and vanilla filled the house. Those cozy mornings inspired this Pumpkin Cheesecake Muffins recipe: soft, spiced, and crowned with a creamy swirl right in the center.

These muffins capture everything we love about fall — the warmth, the comfort, and that first bite of sweetness with your morning coffee. Simple to make, beautifully moist, and filled with a tangy cream cheese surprise, they’re proof that baking from scratch can still feel effortless.

Ingredients for the Pumpkin Muffin Batter

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

⅔ cup brown sugar

½ cup granulated sugar

¾ cup pumpkin puree (Libby’s or homemade)

½ cup neutral oil (such as sunflower or canola)

2 large eggs

2 tsp pure vanilla extract

Ingredients for the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Optional Topping

To take your Pumpkin Cheesecake Muffins to the next level, try adding a simple yet irresistible topping. A light sprinkle of brown sugar before baking gives the muffins a delicate caramelized crust that adds both sweetness and texture. For an even more indulgent touch, you can use a buttery crumble mix made from a blend of flour, brown sugar, and a small amount of oil. The result is a golden, slightly crisp topping that contrasts beautifully with the soft pumpkin base and creamy cheesecake center.

If you prefer a bakery-style look, sprinkle a pinch of cinnamon sugar over the tops right before baking — it creates a glossy, fragrant finish that enhances the warm autumn flavors. You can also add a few crushed pecans or walnuts for a bit of crunch and a nutty aroma that pairs perfectly with the pumpkin spices.

Tip: Always make sure all your ingredients — especially the eggs, cream cheese, and pumpkin puree — are at room temperature before mixing. This helps them combine smoothly, ensuring a perfectly even texture and avoiding lumps in the batter or filling. It’s a small detail that makes a big difference in achieving that bakery-quality result at home.

How to Make Pumpkin Cheesecake Muffins (Step-by-Step Instructions)

Prepare the Oven and Pan

Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or parchment squares. Lightly spray them with nonstick baking spray for easy release.

Make the Cheesecake Filling

In a small bowl, beat the softened cream cheese with sugar until silky. Add the egg yolk and vanilla; whisk until smooth and creamy. Set aside—this will be your luscious filling.

Mix the Pumpkin Batter

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, combine brown sugar, white sugar, pumpkin puree, oil, eggs, and vanilla. Whisk until the mixture looks glossy and well blended. Gradually fold in the dry ingredients until just combined—avoid over-mixing so the muffins stay light.

Assemble the Muffins

Fill each muffin liner about ⅔ full with pumpkin batter. Using a spoon, drop a heaping teaspoon of cheesecake filling into the center of each cup. If desired, add a touch more pumpkin batter to partially cover the cream cheese swirl.

Bake

Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the muffin part (not the filling) comes out clean.

Cool and Serve

Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack. The centers will firm slightly as they cool, giving you that perfect creamy core.

Chef’s Tips & Variations

These Pumpkin Cheesecake Muffins are delicious as written, but a few small tweaks can make them even more special. For a beautiful bakery-style finish, try creating the perfect swirl. Use a toothpick to gently swirl the cheesecake layer into the pumpkin batter before baking. This simple step gives each muffin a gorgeous marbled look and ensures a creamy bite in every slice.

If you prefer a lighter version, substitute half of the oil with unsweetened applesauce. It keeps the muffins incredibly moist while reducing calories and fat — perfect for a balanced treat without sacrificing flavor.

For those who follow a dairy-free lifestyle, you can easily adapt this recipe. Swap the cream cheese for a high-quality dairy-free alternative and use almond or soy-based vanilla yogurt to achieve the same smooth, creamy texture in the filling.

And if you’re baking for kids or gatherings, try making mini pumpkin cheesecake muffins. Simply spoon the batter into a mini muffin tin and bake for 10 to 12 minutes. They’re bite-sized, adorable, and perfect for lunchboxes, brunch platters, or cozy holiday parties — a sweet way to enjoy the season’s favorite flavors in every small bite.

Best Ways to Serve Pumpkin Cheesecake Muffins

Enjoy these muffins warm with a cup of spiced latte, black coffee, or a tall glass of cold milk. They also pair beautifully with a drizzle of maple syrup or a dusting of powdered sugar when served for dessert.

For a brunch platter, serve them beside fruit salad and scrambled eggs—they balance sweet and savory perfectly.

Storage & Reheating

To keep your pumpkin cheesecake muffins perfectly soft and flavorful, proper storage makes all the difference. If you plan to enjoy them within a couple of days, simply place the muffins in an airtight container at room temperature. They’ll stay fresh and moist for up to two days, especially if kept away from direct sunlight or heat.

For longer storage, refrigerate them in a tightly sealed container. The cool temperature helps preserve their creamy cheesecake centers and pumpkin spice aroma for up to five days. Before serving, allow the muffins to come back to room temperature — about 20 to 30 minutes — to regain their soft, tender texture.

If you’d like to save them for later, freezing is an excellent option. Wrap each muffin individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They’ll keep their flavor and texture beautifully for up to two months. When you’re ready to enjoy, thaw the muffins overnight in the refrigerator, then warm them in the microwave for about 10 seconds. The result? Soft, bakery-fresh pumpkin cheesecake muffins that taste as delicious as the day you made them.

FAQ

Q1. What is on the pumpkin cream cheese muffin?

A pumpkin cream cheese muffin is topped with a swirl of sweetened cream cheese filling that bakes right into the center, creating a creamy, slightly tangy contrast to the moist spiced pumpkin batter. Some versions are finished with a sprinkle of brown sugar or streusel for extra texture.

Q2. How to add cream cheese into muffins?

To add cream cheese to muffins, spoon a small amount of the batter into each muffin cup, add a teaspoon of cream cheese filling to the center, then cover lightly with more batter. As the muffins bake, the filling softens into a creamy pocket that stays moist inside.

Q3. What are the ingredients in Starbucks pumpkin cream cheese muffins?

Starbucks-style pumpkin cream cheese muffins typically include pumpkin purée, flour, sugar, eggs, vegetable oil, warm spices like cinnamon and nutmeg, and a cream cheese center made with cream cheese, sugar, and vanilla. Homemade versions often taste fresher and use simpler, real ingredients.

Q4. What makes muffins moist and fluffy?

Moist and fluffy muffins come from the right balance of wet and dry ingredients. Using oil instead of butter, not overmixing the batter, and baking at the correct temperature help retain moisture. Room-temperature eggs and pumpkin purée also add softness and lift to the crumb.

There’s nothing quite like the comfort of homemade baking shared with the people you love. These Pumpkin Cheesecake Muffins bring together the warmth of fall spices and the smooth sweetness of cream cheese in every bite. Whether enjoyed fresh from the oven or as a cozy afternoon treat, they’re a true taste of the season. Keep this recipe close — it’s one you’ll come back to again and again. For more quick, comforting, and flavor-packed ideas, follow us on Recipes Quick and discover new favorites made simple.