These pumpkin cheesecake swirl muffins are so simple to make but they are full of flavor. The pumpkin muffins are full of cinnamon and pumpkin pie spice while the swirl of cheesecake adds a deep moisture to these muffins. To make it better, these muffins are topped with a cinnamon crumble topping!
Jumbo Pumpkin Cheesecake Swirl Muffins
You can make these muffins in a jumbo muffin tin or in a 12 cup muffin tin. They are so much better baked jumbo since you can add more cheesecake batter in the large muffin tin. More cheesecake batter makes these muffins super moist!
The pumpkin muffin batter uses extra pumpkin and TONS of spices. This is not a boring pumpkin, that is for sure!
What takes these pumpkin cheesecake swirl muffins over the top is the cinnamon crumb topping! It adds a bit of texture and it is full of cinnamon.
Tips On Making Cinnamon Pumpkin Muffins
Making the cinnamon pumpkin muffin is so easy, but here are tips to make it perfect
- Make sure the pumpkin puree is cold- I have tried this recipe with room temperature and cold pumpkin puree, and the cold version is so much better. The cold pumpkin puree has a much stronger pumpkin flavor.
- Eggs and Buttermilk are room temperature- Although the pumpkin is cold, the eggs and buttermilk should be room temperature. You will get a much better rise to the muffins.
- Mix the batter- Throughout every step in this recipe, make sure you scrape the bowl. The batter needs to be thoroughly mixed!
The Easiest Cheesecake Batter
This cheesecake batter is so easy! If you don’t bake cheesecakes, and the idea of cheesecake muffins spooks you, don’t worry because this is crazy easy!
The most important part is to make sure the cream cheese is room temperature (the egg yolk too!). Room temperature cream cheese is so much easier to aerate and get smooth. Take the cream cheese out of the fridge 2 hours before making the muffins.
Next, use a hand mixer and blend the cream cheese on high for 1 minute. Then, add in the sugar and beat again for 1 minute. The cream cheese should be thick, but it should be smooth!
Now, add in the vanilla and egg yolk and mix on low. Once it is all combined, it is time to assemble the muffins!
How To Fill The Pumpkin Cheesecake Muffins
For more of a swirled look, you will want 2 layers of cheesecake batter. Start with the pumpkin batter, then do a TBSP of cheesecake batter. Layer the batters and end with the pumpkin batter.
While the muffins bake the cheesecake batter will rise. So, make sure that the pumpkin batter is on top or you will get cheesecake batter overflowing as it bakes and rise.
Next, top the muffins generously with cinnamon crumb topping. After it bakes, you can add more crumb topping if you wish.
Now, it is time to bake! Bake the muffins for 10 mins at 425F and then for 12 minutes at 375F.
The higher temperature allows for the muffins to get a good rise. Bakery style muffins have the rounded tops, and that is what we want!
Baking These Muffins In A 12 Cup Muffin Tin
You can absolutely bake these muffins in a standard muffin tin!
For the smaller muffins, it is going to have 2 layers of pumpkin batter, and 1 layer of cheesecake batter.
When baking, watch the muffins like a hawk. Since they are smaller they don’t bake for as long.
Start with baking them at 425F for 8 minutes. Then, bake at 375 for 5-8 minutes.
The Importance of Chilling The Muffins
Traditional muffins can be eaten as soon as they cool off. These pumpkin cheesecake swirl muffins obviously have cheesecake in them, so they will have to chill in the fridge first!
Like any cheesecake, warm or room temperature cheesecake is like soup. The flavor deepens and becomes more dense as it chills. Make sure the muffins chill in the fridge for at least 6 hours before eating.
How To Store These Muffins
Store these muffins in the fridge covered in an air tight container. Since this is pumpkin, the flavor actually intensifies after a couple of days! It will last up to 5 days in the fridge.
Can These Pumpkin Cheesecake Muffins Be Frozen
Yes! They can be frozen. Wrap each muffin individually with cling wrap. Then, store in an air tight container or wrap in aluminum foil. They will last up to 30 days in the freezer.
To thaw, let them sit on the counter for 1 1/2 hours to 2 hours.
Other Breakfast Recipes To Try
Pumpkin Cheesecake Swirl Muffins
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 2 tsp Pumpkin pie spice
- 3/4 cup Brown sugar light or dark packed
- 1/2 cup Oil Canola or vegetable
- 1 1/2 cup Pumpkin puree
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1/3 cup Buttermilk room temperature
- 8 oz Cream cheese room temperature
- 1/4 cup White granulated sugar
- 1 Egg yolk room temperature
- 1 tsp Pure vanilla extract
Cinnamon Crumb Topping
- 1/4 cup Brown sugar light or dark packed
- 1/3 cup All-purpose flour
- 2 tsp Ground cinnamon
- 1/4 cup Unsalted butter melted
- Preheat oven to 425°F line a 12 cup muffin tin or jumbo muffin tin with muffin liners.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
- Using a mixer, mix the oil and brown sugar on medium until combined. Add in the pumpkin puree and vanilla and mix on medium until combined. Add in eggs one at a time and mix on low until just combined. Scrape the bowl
- Add 1/3 of dry ingredients and 1/2 of the butter milk and mix on low until combined. Add in the next 1/3 of dry ingredients and the rest of the buttermilk and mix again. Then, add in the rest of the dry ingredients until combined. Scrape the bowl and mix for 20 more seconds.
- Using a hand mixer, beat the cream cheese on high for 1 minute. Then, add in the sugar and beat again for 1 minute on high. Scrape the bowl.
- Add in the vanilla and beat on high until it is smooth. Then, add the egg yolk and mix on low until just combined.
- For 12 cup muffin tin, add 1 Tbsp of pumpkin muffin batter and top with 1 Tbsp of cheesecake batter. Top it off with pumpkin muffin batter until 3/4th full. For jumbo muffin tin, do the same process, but add 2 layers of cheesecake batter.
- In a small bowl, mix brown sugar, flour, cinnamon and melted butter together until combined. Sprinkle a generous amount of topping on top of the batter.
- Bake for 12 cup muffin tin- bake at 425° for 8 minutes. Then, lower temperature to 375°F for 6-8 minutes. For jumbo muffin tin- bake at 425°F for 10 minutes, then at 375°F for 10-14 minutes.
- Muffins are done baking when toothpick inserted comes out clean. Let muffins sit in tin for 10 minutes before transferring to a cooling rack. Allow to cool completely, then store covered in the fridge for at least 6 hours.