Pumpkin Cheesecake Muffins — Muffin Monday

Fall arrived in the Midwest last Friday and with it a yearning for the taste all things pumpkin.  These Pumpkin Cheesecake Muffins are a tearoom favorite.  Our record for making these muffins was 5 batches in one day.   As much as our customers seemed to love these muffins we only made them during pumpkin season: October through January.  The weird thing about pumpkin bread and pumpkin muffins is they really are a seasonal item even though canned pumpkin is available year round.  I love them all year long as does my oldest grandson. So every so often, we get a little sneaky and make them during the off season.  Yum!

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Pumpkin Cheesecake Muffins

Dry ingredients:

  • 1 2/3 cups flour
  • ¼  tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ Tbsp cinnamon (more if desired)
  • ¼ tsp cloves

Wet ingredients:

  • 2 eggs lightly beaten
  • 2 cups granulated sugar
  • 1 cup cooked pumpkin
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract


  • 6 ounces cream cheese, softened
  • 1 egg
  • 1 tablespoon granulated sugar
  • Pepitas (pumpkin seeds) for garnish


Pre-heat oven to 375F.  Line 12 muffin cups with paper liners and set aside.

  1. In a large bowl whisk dry ingredients together and set aside.
  2. In another bowl mix together: beaten eggs, sugar, pumpkin, oil and vanilla.
  3. Add wet ingredients to dry ingredients mixing by hand just till incorporated.  DO NOT use a mixer for this portion.
  4. Using a small scoop fill prepared muffin cups 2/3 full. Set aside.
  5. Using a mixer, beat cream cheese, 1 egg and 1 Tbsp sugar till smooth. Then transfer to a pastry bag with long filler tip.
  6. Sticking tip of pastry bag into center of each filled muffin cup; squeeze a small portion of cheesecake mix into center of muffin. Use your best judgement to equally divide cheesecake filling between the 12 muffins.  If you do not have a pastry bag, use a small handle scoop to fill muffin cups half full, divide cream cheese mix between muffin cups, spoon remaining batter over cream cheese filling.
  7. Sprinkle tops of muffins with pepitas for garnish. I love the green of the pepitas against the pumpkin color of the muffins but some cannot have seeds so use your best judgment when making and leave the pumpkin seeds off if it’s going to cause a problem. They are equally good with just a little sprinkling of coarse sugar.
  8. Bake at 325F in convection oven for 20 – 25 minutes till tester tests clean.
  9. Cool on rack.
  10. Enjoy12101.jpeg


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