Delightfully moist and spiced, these Pumpkin Cheesecake Muffins combine the rich flavors of pumpkin and creamy cheesecake for a perfect fall treat.

Scale

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup pumpkin puree

2 large eggs

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

8 ounces cream cheese (softened

full-fat block)

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined.
In a separate bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until creamy.
Fill each muffin cup halfway with the pumpkin batter, add a spoonful of cream cheese mixture, then top with more pumpkin batter.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For extra flavor, you can add chopped walnuts or pecans to the batter. These muffins can be stored in an airtight container for up to 3 days.

Keywords: Pumpkin Cheesecake Muffins, pumpkin muffins, cheesecake muffins, fall baking, dessert muffins