These Cinnamon Sugar Pumpkin Cheesecake Muffins are a tasty treat that blends fluffy pumpkin muffins with a creamy cheesecake filling. They’re topped with sweet cinnamon sugar for a delicious finish!
Honestly, who can resist a muffin that tastes like fall in every bite? I love to enjoy them with my morning coffee—makes for a cozy start to the day! ☕️🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. It gives you that rich pumpkin flavor. If you’re feeling adventurous, you could also roast a fresh pumpkin and mash it for a fresher taste.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger creates warmth. If you don’t have all the spices on hand, just increase the cinnamon or use pumpkin pie spice instead.
Cream Cheese: For the cream cheese filling, regular cream cheese is best for a rich texture. If you are looking for a lighter option, try reduced-fat cream cheese. Also, vegan cream cheese works great for dairy-free muffins!
Oil vs. Butter: You can use either vegetable oil for moist muffins or melted butter for a rich flavor. I usually prefer oil as it keeps the muffins softer and fresher for longer!
How Do You Achieve the Perfect Cinnamon Sugar Topping?
The cinnamon sugar topping is a delightful finish that adds sweetness and warmth. Here’s how to get it just right:
- Combine granulated sugar and ground cinnamon in a small bowl until well mixed.
- Before baking, brush the tops of the muffins with melted butter. This will help the cinnamon sugar stick and create a lovely crust.
- Generously sprinkle the cinnamon sugar mixture over the muffins for that perfect sweet crunch!
Remember, the key to a great topping is in the amount! Don’t be shy with that cinnamon sugar!
How to Make Cinnamon Sugar Pumpkin Cheesecake Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅔ cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter (for brushing, optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and 20-25 minutes of baking time. So, you’ll need a little less than an hour total from start to finish. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your muffins will bake evenly. Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those wonderful spices (cinnamon, nutmeg, cloves, and ginger). This helps ensure everything is evenly distributed!
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, your choice of oil or melted butter, sugar, eggs, and vanilla extract. Beat until it’s smooth and bubbly—this is where the magic happens!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. It’s okay if there are a few lumps; you don’t want to overmix, or your muffins could end up tough.
5. Prepare the Cream Cheese Filling:
In a separate bowl, blend the softened cream cheese, sugar, egg, and vanilla extract until it’s creamy and smooth. This filling is going to be a sweet surprise!
6. Assemble the Muffins:
Fill each muffin cup halfway with the pumpkin batter. Then spoon about one tablespoon of the cream cheese filling right in the center. Finally, cover it up with more pumpkin batter until the cup is about ¾ full.
7. Add the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon together. Optionally, brush the tops of your muffins with a little melted butter before sprinkling a generous amount of the cinnamon sugar mixture on top. This will create a nice crunchy topping!
8. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 20-25 minutes. Keep a close eye on them! They’re done when a toothpick inserted into the muffin comes out clean and the tops are lightly golden.
9. Cool and Serve:
After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature for a delightful treat any time of day!
These muffins are a perfect way to celebrate autumn! With that fluffy pumpkin cake, creamy cheesecake center, and sweet cinnamon sugar topping, you’re sure to love every bite. Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want a fresher flavor, you can roast a small pumpkin and puree it. Just be sure to remove any seeds and skin before mashing it up. You’ll need about the same amount as a cup of canned pumpkin.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use unsweetened applesauce (¼ cup per egg) or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). Both options work great for moisture!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make These Muffins Dairy-Free?
Yes! You can use non-dairy cream cheese in the filling and a plant-based milk (like almond, soy, or oat milk) in place of the vegetable oil or melted butter. Just make sure the other ingredients you use are dairy-free!
