Go Back
+ servings
three pumpkin cheesecake muffins up close.
Print Recipe
5 from 6 votes

Pumpkin Cheesecake Muffins

These pumpkin cheesecake muffins are a real treat and the ultimate fall dessert! Bake these and your house will smell like a bakery.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 396kcal


  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup pumpkin puree canned
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1/8 tsp salt

Cheesecake Filling

  • 4 ounces cream cheese softened
  • 1 tsp all-purpose flour
  • 2 tbsp sugar


  • Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
  • Mix the sugar, eggs, pumpkin puree, and vegetable oil until well combined.
  • Add the all-purpose flour, cinnamon, salt, baking powder, and baking soda and mix but do not overmix.
  • Pour the batter into the cupcake liners, filling it 3/4s of the way up.
  • To make the cream cheese filling, simply mix the softened cream cheese, 1 tsp flour, and 2 tbsp sugar until well combined. Mix well.
  • Add about 1 tbsp of the cheesecake filling to the center of each cupcake liner. Do not swirl.
  • Bake for 20 minutes.


  • Do not overmix the muffin batter. 
  • Use room temperature eggs and softened cream cheese. 
  • Please use 100 percent pure pumpkin puree. Not to be confused with pumpkin pie mix. 
  • Do not overbake the muffins. 


Calories: 396kcal | Carbohydrates: 46g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 57mg | Sodium: 232mg | Potassium: 158mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3372IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg