Save Moist pumpkin muffins with a creamy cheesecake swirl—perfectly spiced and ideal for festive gatherings.
I first made these Thanksgiving Pumpkin Cheesecake Muffins for our family holiday brunch. The fragrant aroma of pumpkin spice filled the kitchen, and everyone loved the surprising swirl of creamy cheesecake in each muffin. It's become one of our favorite seasonal treats for festive mornings.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 1 cup (200 g), plus 1/4 cup (50 g) for cheesecake filling
- Brown sugar, packed: 1/2 cup (100 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin pie spice: 2 tsp
- Large eggs: 2, plus 1 egg yolk for cheesecake filling
- Canned pumpkin purée: 1 cup (240 g)
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp, plus 1/2 tsp for cheesecake filling
- Cream cheese, softened: 8 oz (225 g)
- Optional Topping: 1/4 cup (30 g) chopped pecans or walnuts
Instructions
- Prep and Preheat:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix Wet Ingredients:
- In a separate bowl, whisk together eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth.
- Combine and Blend:
- Add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Make Cheesecake Filling:
- In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, beating until creamy and well combined.
- Fill Muffin Cups:
- Fill each muffin cup about 2/3 full with pumpkin batter.
- Swirl Cheesecake:
- Spoon about 1 tablespoon of cheesecake filling onto the center of each muffin; gently swirl with a toothpick or knife.
- Add Topping:
- Sprinkle muffins with chopped nuts if desired.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
- Cool:
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save We always set aside a few of these muffins to enjoy with warm drinks during family game night. The little ones love swirling the cheesecake into the pumpkin batter!
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, toothpick or knife, wire rack
Allergen Information
Contains wheat (gluten), eggs, dairy, and tree nuts if using nuts. Always double-check ingredient labels for allergies.
Nutritional Information (per muffin)
Calories: 285, Total Fat: 14 g, Carbohydrates: 36 g, Protein: 4 g
Save Serve Thanksgiving Pumpkin Cheesecake Muffins slightly chilled for best texture. They keep well refrigerated for up to 3 days.
Recipe Questions
- → Can I substitute pumpkin purée with fresh pumpkin?
Yes, roast and mash fresh pumpkin until smooth and use the same quantity as canned purée. Drain excess moisture for best texture.
- → How can I make these nut-free?
Simply omit the nut topping or use pumpkin seeds for crunch. The muffins are delicious even without added nuts.
- → Is chilling required before serving?
Enjoy these muffins slightly chilled or at room temperature. Refrigeration also helps preserve the creamy swirl.
- → Can I use a hand whisk instead of an electric mixer?
Absolutely! Just ensure the cream cheese filling is very smooth before adding to the muffins.
- → How do I know when the muffins are baked?
Insert a toothpick into the muffin part (not cheesecake center); it should come out clean when done.
- → Can I freeze these muffins?
Yes, wrap muffins tightly and freeze up to a month. Thaw at room temperature before serving.