These Cinnamon Sugar Pumpkin Cheesecake Muffins are a sweet treat that blend soft pumpkin muffins with a creamy cheesecake center. Topped with a sprinkle of cinnamon sugar, they are a fall favorite!
Honestly, who can resist pumpkin and cheesecake? I love making these for breakfast or a cozy snack—it’s like having dessert for any time of day! 🎃💖
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. My favorite blend is one that includes almond flour for added moisture!
Pumpkin Puree: Canned pumpkin puree makes this recipe easy and convenient. If you want a fresh taste, homemade pumpkin puree is a great alternative. Just roast the pumpkin until soft, scoop it out, and blend!
Cream Cheese: Regular cream cheese works well here, but low-fat or Neufchâtel cheese can reduce fat content without compromising flavor. I like adding a touch of cinnamon to the cream cheese mixture for extra flavor.
Vegetable Oil: You can substitute with melted coconut oil or applesauce for a lighter muffin. Applesauce adds moisture and a hint of sweetness, which pairs well with pumpkin!
How Do I Make Sure My Muffins Don’t Sink in the Middle?
Keeping your muffins fluffy and beautifully risen is key! Here are some tips to avoid sinking:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing adds too much air and can lead to sinking.
- Proper Oven Temp: Make sure your oven is fully preheated to 350°F. An oven that’s not hot enough can prevent muffins from rising properly.
- Adequate Filling: Don’t skimp on the pumpkin batter. Ensure each muffin cup has a solid layer before adding the cream cheese filling, and fully cover it with more batter.
- Fresh Ingredients: Check that your baking powder and baking soda are fresh. Stale leavening agents won’t help your muffins rise!
By following these tips, you’ll have fluffy, delicious Cinnamon Sugar Pumpkin Cheesecake Muffins that are sure to impress! Enjoy your baking!
How to Make Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake, plus 10 minutes for cooling. In total, you’ll need around 50 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a 12-cup muffin pan with paper liners or grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the spices: cinnamon, nutmeg, cloves, and ginger. This will ensure your muffins are nicely flavored. Set the bowl aside for later.
3. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk. Mix everything together until it’s smooth and well blended. You’ll love the pumpkin aroma!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Remember, don’t overmix—your muffins will be fluffier if you keep it gentle!
5. Prepare the Cream Cheese Mixture:
In another bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until creamy and smooth. This is your luscious cheesecake filling.
6. Fill the Muffin Cups:
Start by filling each muffin cup about 1/3 full with the pumpkin batter. Just a nice base to start! Then, add about 1 tablespoon of cream cheese filling on top of the pumpkin batter in each cup.
7. Add More Pumpkin Batter:
Top it off by adding another layer of pumpkin batter, covering the cream cheese filling. Fill each cup up to about 3/4 full, leaving room for rising.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the top of each muffin to get that crunchy, sweet goodness.
9. Bake the Muffins:
Pop your muffin pan into the oven and bake for 20-25 minutes. They’re done when a toothpick inserted into a muffin (avoiding the creamy center) comes out clean. The tops should be beautifully set and slightly crisp!
10. Cool and Serve:
Once baked, let the muffins cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Serve them warm or at room temperature, and enjoy the delicious combination of pumpkin and cheesecake in every bite!
These Cinnamon Sugar Pumpkin Cheesecake Muffins are perfect for fall, bringing cozy flavors and delightful textures straight to your table. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you choose to use fresh pumpkin, roast a small pumpkin until it’s tender, scoop out the flesh, and blend it until smooth. Just make sure to measure out 1 cup of the puree after it has been prepared.
What Can I Substitute for Buttermilk?
You can easily substitute buttermilk by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken slightly before using it in the recipe.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, but for the best texture, reheat them in the microwave for a few seconds before enjoying!
Can I Freeze These Muffins?
Yes! These muffins freeze wonderfully. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or heat them in the microwave straight from the freezer.