Amazing pumpkin cheesecake muffins: 1 joy

Okay, you guys, get ready for the best pumpkin cheesecake muffins ever. Seriously, these aren’t your average muffins; they’re bakery-style, meaning they have those gorgeous tall domes and that oh-so-creamy cheesecake swirl tucked right inside the fluffy pumpkin batter. I remember a time when the kitchen felt like the last place I wanted to be after a long day at my corporate job. But then I learned to bake, and honestly, it changed everything for me. It’s like my own little slice of pure joy, just like this recipe. I created Pure Cooking Joy because I believe making amazing food doesn’t have to be complicated, and these pumpkin cheesecake muffins are the perfect example of that. They’re so approachable, packed with flavor, and just begging to be shared!

Why You’ll Love These Pumpkin Cheesecake Muffins

Trust me, you are going to adore these:

• They look like they came straight from a fancy bakery, with those beautiful, tall domes!
• That hidden layer of creamy cheesecake swirl is pure heaven.
• The crunchy streusel topping adds the perfect contrast.
• Seriously easy to whip up, even on a busy morning.
• They’re the ultimate fall breakfast treat or a little pick-me-up any time of day.

Ingredients for Perfect Pumpkin Cheesecake Muffins

Alright, gathering your ingredients is the first step to muffin magic! It’s like gathering little treasures for your kitchen.

For the Pumpkin Muffin Batter

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar, divided (make sure you have this split correctly for the batter and swirl!)
• 1/2 cup unsalted butter, softened (super important for creaming!)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (just plain pumpkin, not pie filling!)
• 1/2 cup buttermilk (or make your own with milk and a little vinegar!)

For the Cheesecake Swirl

• 4 ounces cream cheese, softened (let it sit on the counter for a bit!)
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar (adds that lovely caramel flavor)
• 1/4 cup cold unsalted butter, cut into pieces (this is key for the sandy texture!)

How to Make Bakery-Style Pumpkin Muffins with Cheesecake Swirl

Alright, let’s get these gorgeous pumpkin cheesecake muffins into the oven! It’s really not complicated, just follow along with me. We’ll get that perfect bakery feel right in your own kitchen.

Preparing the Pumpkin Muffin Batter

First things first, let’s get our oven preheated to 350°F (175°C). Grab your muffin tin and give it a good lining with paper liners or a nice grease-up. Now, in a big bowl, we’re going to whisk together all the dry stuff: your flour, baking soda, salt, and all those warm fall spices like cinnamon, nutmeg, cloves, and ginger. In a separate bowl, cream together 1 cup of your sugar and that softened butter until it’s nice and fluffy, like a little cloud. Then, beat in your eggs one at a time, followed by the vanilla extract. After that, gently mix in the pumpkin puree and buttermilk. Don’t go crazy here, just combine them. Now, slowly add those dry ingredients into the wet mixture. Here’s the big secret to tender muffins: mix until *just* combined. A few little streaks of flour are totally fine, because overmixing is the enemy!

Creating the Creamy Cheesecake Swirl

For that decadent cheesecake swirl, we’re going to take our softened cream cheese and beat it with the other 1/4 cup of sugar, the egg yolk, and the remaining 1/2 teaspoon of vanilla extract. Just beat it until everything is smooth and creamy. This little bit of magic is what makes these muffins so special!

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Making the Crunchy Streusel Topping

Now for the crunchy goodness! In a small bowl, we’ll combine the 1/2 cup flour and the brown sugar. Then, toss in those cold butter pieces. Use your fingers or a pastry blender to really cut that butter into the dry ingredients until you have coarse, crumbly bits. It should look like little pebbles – that’s exactly what we want for a great topping!

Assembling and Baking Your Pumpkin Cheesecake Muffins

Okay, time to bring it all together! Fill your prepared muffin liners about two-thirds full with that delicious pumpkin batter. You want to leave some room for them to rise beautifully. Then, dollop about a tablespoon of your creamy cheesecake mixture right into the center of each muffi n. Here comes the fun part: grab a toothpick or a skewer and gently swirl the cheesecake into the pumpkin batter. Don’t overdo it, just a few swirls create that gorgeous marbling. Now, generously sprinkle that crunchy streusel topping all over the top of each one. Pop them into your preheated oven and bake for about 20 to 25 minutes. How do you know they’re done? Just pop a toothpick into the center – if it comes out clean (maybe with a few moist crumbs, but no wet batter!), they’re perfect. Let them cool in the tin for a few minutes before moving them to a wire rack to cool completely. Enjoy your amazing, bakery-style pumpkin cheesecake muffins!

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Tips for Tall Domes and Perfect Pumpkin Cheesecake Muffins

You know, getting those beautiful, sky-high domes on your muffins is totally doable! It’s all about letting the batter do its thing in the heat. Make sure your oven is properly preheated – no peeking too early! Also, filling your muffin liners about three-quarters full is key for that bakery look. And with the cheesecake swirl? Don’t stress if it’s not perfect; those little swirls are what make your pumpkin cheesecake muffins unique and charming. A gentle swirl is all you need to make them look fancy and taste divine!

Make-Ahead and Freezer Pumpkin Muffins

These pumpkin cheesecake muffins are fantastic for making ahead, which is a lifesaver on crazy mornings! You can totally bake them a day or two in advance. Once they’ve cooled completely, wrap each muffin really well in plastic wrap, like little presents. Then, pop them into a freezer-safe bag or container. They’ll stay yummy in the freezer for up to 3 months! When you’re ready for a treat, just let them thaw on the counter for a bit. If you want them warm and cozy, you can even pop them gently in the microwave for a few seconds or a quick warm-up in the oven. Easy peasy!

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Frequently Asked Questions about Pumpkin Cheesecake Muffins

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Nutritional Estimate for Pumpkin Cheesecake Muffins

Okay, let’s talk numbers! While every kitchen is a little different and brands can vary, a rough estimate for one of these glorious pumpkin cheesecake muffins puts it around 350 calories, with about 18g of fat (10g saturated) and a good chunk of carbs at 45g. You’re looking at roughly 35g of sugar per muffin, which makes sense because, well, hello, streusel and cheesecake! It’s a treat, for sure, and so worth it. Just remember, these are estimates, so your mileage might vary slightly!

Share Your Bakery-Style Pumpkin Muffin Creations!

I just LOVE hearing from you all! Have you made these amazing pumpkin cheesecake muffins? I really want to know what you think. Drop a comment below and tell me how they turned out, or if you tried any fun little tweaks. If you’re feeling inspired, snap a pic and tag me on social media – I absolutely live for seeing your delicious creations! It makes my baking heart SO happy!

Bakery-Style Pumpkin Cheesecake Muffins with Streusel Topping

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Enjoy these tall, bakery-style pumpkin muffins with a creamy cheesecake swirl and a crunchy streusel topping. Perfect for a fall breakfast or dessert.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar, divided
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• For the Cheesecake Swirl:
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cut into pieces

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate bowl, cream together 1 cup of the granulated sugar and the softened butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add the pumpkin puree and buttermilk to the wet ingredients and mix until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Prepare the cheesecake swirl by beating the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract until smooth.
8. Prepare the streusel topping by combining 1/2 cup flour, brown sugar, and cold butter in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
9. Fill each muffin liner about two-thirds full with the pumpkin batter.
10. Dollop about 1 tablespoon of the cheesecake mixture onto the center of each muffin.
11. Use a toothpick or skewer to gently swirl the cheesecake mixture into the pumpkin batter.
12. Sprinkle the streusel topping generously over each muffin.
13. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
14. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For taller domes, fill the muffin liners about three-quarters full.
• You can freeze these muffins for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or reheat gently in the oven or microwave.
• Ensure your cream cheese and butter are at room temperature for the cheesecake swirl and muffin batter for best results.

Nutrition

• Serving Size: 1 muffin
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg