These Pumpkin Cheesecake Muffins are candy and stuffed with seasonal flavors. Filled with actual pumpkin and cream cheese filling, it is an additional scrumptious dessert excellent for cozy Fall afternoons. Bonus: they solely take half-hour!
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There isn’t any higher technique to rejoice lovely Fall than with a cup of Pumpkin Latte and deliciously candy Pumpkin Cheesecake Muffins.
These pumpkin cream cheese muffins are candy and delicate, tremendous moist, and stuffed with heat seasonal spices. Additionally crammed with tangy cream cheese shock. Such a scrumptious deal with to have on afternoons.
These pumpkin cheesecake muffins are a terrific addition to your vacation desk as nicely. Everybody will love them. You may need to make a double batch as a result of these pumpkin muffins are likely to disappear quick!
Why do you’ll want to make this?
- Pumpkin Cheescake Muffins are scrumptious, crammed with actual pumpkin and seasonal spices.
- They’re straightforward to make, in one-bowl, with easy pantry elements.
- They’re full of fibers from wholegrain flour.
- They’re made with out unhealthy processed sugars.
- A good way so as to add pumpkin to candy treats. Pumpkins are packed stuffed with vitamins and antioxidans!

Substances used
This pumpkin muffins recipe could be very easy. You’ll need solely fundamental pantry elements:
- Entire grain flour. It is a more healthy, extra nutritious choice than all-purpose flour. I exploit it for all my baking. Entire grain flour is full of fibers and makes all the things extra nutritious. On this recipe, I used entire grain Spelt flour, however you should utilize any entire grain flour.
- Sweetener. I used maple syrup, however you should utilize honey right here. See “Recipe ideas” for extra strategies.
- Pumpkin puree. Pumpkin puree is nice and flavorful but in addition loaded with vitamins. It gave muffins further sweetness and taste.
- Pumpkin spice. I really like the do-it-yourself Pumpkin Pie Spice mix. It options tremendous spice Ceylon cinnamon recognized for its anti-inflammatory properties. (1).
Different pantry elements you’ll want:
- Eggs. Free-range, pasture-raised is one of the best.
- Vanilla extract.
- Baking soda.
- Pinch of salt.
- Additional virgin coconut oil.
- Muscovado sugar. For slightly further depth of taste.
- Cream cheese. For the filling.

make Pumpkin Cheescake Muffins
This pumpkin muffins recipe is sort of straightforward. Preparation takes not more than 10 minutes. The remaining is baking time, and for that, you’ll solely want persistence.
Tools used
- Measuring cups.
- Mixing bowls.
- 12-cup muffin tin.
- Muffin liners.
Step-by-step directions
- Step 1: Put together the elements.
- Preheat the oven at 190°C/375°F.
- Place muffin liners in a muffin tin. Put aside.
- Soften coconut oil and let it cool for a couple of minutes a room temperature.
- Measure all of the elements utilizing measuring cups.
- Step 2: Make the filling.
- In a small bowl, whisk collectively cream cheese with egg yolk and vanilla extract. Put aside.
- Step 3: Combine dry elements.
- In a medium bowl, combine collectively flour, spices, salt, and soda.
- Use the spoon or a whisk. Put aside.
- Step 4: Combine moist elements.
- In a separate massive bowl whisk the eggs with coconut oil, pumpkin puree, maple syrup, and vanilla extract.
- Combine all the things utilizing the whisk till you get a pleasant sticky combination.
- Step 5: Assemble and bake.
- Add dry elements into moist elements. Stir the batter utilizing a spatula.
- Gently fold muscovado sugar into the batter. Do not overmix the batter.
- Spoon the batter into muffin liners, filling them ¾ full.
- Add a teaspoon of cream cheese filling and swirl it with a toothpick.
- Pop the muffins into the preheated oven and bake for 20-22 minutes, or till a toothpick inserted within the heart comes out clear.

Substitutions
- You may substitute Spelt flour with any entire grain flour. Or use plain/all-purpose flour when you favor. Substitute at a 1:1 ratio.
- You may substitute maple syrup with honey. See “Recipe ideas” for extra strategies.
- You may substitute coconut oil with avocado oil or grass-fed butter.
- You may substitute muscovado sugar with brown sugar or coconut sugar.
- For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a touch of allspice, and nutmeg, with only a contact of cloves.
Suggestions for storing
- Counter: As soon as muffins are fully cooled, retailer them in an hermetic container and preserve them on the counter for as much as 3 – 4 days.
- Fridge: Muffins will preserve for as much as every week within the fridge, in an hermetic container.
- freeze? Place the muffins in a zip-lock bag. Maintain within the freezer for as much as 3 months. Thaw on room temperature.
- Muffins might be warmed within the microwave. Watch out to not overheat them.

Recipe ideas
- When folding the batter, use the spatula and do not over-mix it. You want to have air bubbles within the batter. They make a lighter muffins.
- To test whether or not muffins are finished, insert a skewer or toothpick into the middle. If the toothpick comes out clear or with only a few crumbs on it, they’re prepared to come back out of the oven.
- Be sure to use eggs at room temperature. Pull them out of the fridge earlier than baking to allow them to relaxation for a bit. Or run the eggs underneath heat water to hurry this course of or set them in a bowl of heat water.
- If substituting coconut oil with salted butter, omit including salt.
- Sweetener advice:
- You should use honey or maple syrup right here. Be sure to use honey in liquid type.
- Date syrup or molasses are nice choices too. Observe that they will make muffins darker in shade.
- Use stevia or any low-carb sweetener.
- Make sure that to make use of natural virgin coconut oil moderately than refined variations.
Recipe variations
- Add in dried fruits: cranberries, raisins, sultanas.
- Add in chopped nuts: walnuts, pine nuts, hazelnuts, pecans.
- Make it protein-packed: You may exchange ¼ cup of flour with 1 scoop of protein powder. I reccomend vanilla flavored. In that case you may omit including vanilla extrat and you may scale back quantity of sweetener.
- Make it gluten-free: Substitute whole-grain flour with any gluten-free flour.

📖 Recipe

Pumpkin Cheesecake Muffins
These Pumpkin Cheesecake Muffins are candy and stuffed with seasonal flavors. Filled with actual pumpkin and cream cheese filling, it is an additional scrumptious dessert excellent for afternoons.
Substances
For the filling:
- 1 cup cream cheese
- 1 egg yolk
- 1 teaspoon vanilla extract
Directions
-
Preheat the oven at 190°C/375°F. Place muffin liners in a muffin tin. Put aside.
-
In a small bowl, whisk collectively cream cheese with egg yolk and vanilla extract. Put aside.
-
In a medium bowl, combine collectively flour, spices, salt, and soda. Use the spoon or a whisk. Put aside.
-
In a separate massive bowl whisk the eggs with coconut oil, pumpkin puree, maple syrup, and vanilla extract. Combine all the things utilizing the whisk till you get a pleasant sticky combination.
-
Add dry elements into moist elements. Stir the batter utilizing a spatula. Gently fold muscovado sugar into the batter. Do not overmix the batter.
-
Spoon the batter into muffin liners, filling them ¾ full.
-
Add a teaspoon of cream cheese filling and swirl it with a toothpick.
-
Pop the muffins into the preheated oven and bake for 20-22 minutes, or till a toothpick inserted within the heart comes out clear.
Notes
Substitutions
- You may substitute Spelt flour with any entire grain flour. Or use plain/all-purpose flour when you favor. Substitute at a 1:1 ratio.
- You may substitute maple syrup with honey. See “Recipe ideas” for extra strategies.
- You may substitute coconut oil with avocado oil or grass-fed butter.
- You may substitute muscovado sugar with brown sugar or coconut sugar.
- For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a touch of allspice, and nutmeg, with only a contact of cloves.
Suggestions for storing
- Counter: As soon as muffins are fully cooled, retailer them in an hermetic container and preserve them on the counter for as much as 3 – 4 days.
- Fridge: Muffins will preserve for as much as every week within the fridge, in an hermetic container.
- freeze? Place the muffins in a zip-lock bag. Maintain within the freezer for as much as 3 months. Thaw on room temperature.
- Muffins might be warmed within the microwave. Watch out to not overheat them.
As a measure, I used US cup (240ml). See “Recipe ideas” for extra recipe information.
Diet
Serving: 1muffin | Energy: 243kcal | Carbohydrates: 26g | Protein: 5g | Fats: 14g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Ldl cholesterol: 54mg | Sodium: 296mg | Potassium: 200mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3351IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
This publish is initially printed in September 2017. It is up to date with new data and republished in November 2021. The recipe is modified barely as I examined it extra throughout that point.