Pumpkin Cheesecake Muffins with Caramel Swirl

Pumpkin Cheesecake Muffins with Caramel Swirl are the perfect blend of cozy fall flavors and sweet indulgence. The moment you take a bite, the creamy pumpkin cheesecake filling dances on your palate, while the caramel swirl adds that irresistible touch of decadence. wholesome banana cookies These muffins are not just a treat; they’re a hug in muffin form, making them perfect for those crisp autumn mornings or as an elegant dessert at your next gathering. You might also enjoy this healthy banana oatmeal cookies recipe.

I still remember the first time I baked these Pumpkin Cheesecake Muffins with Caramel Swirl. The aroma filled my home, luring my family into the kitchen like moths to a flame. no bake dessert option They were an instant hit! Now, we whip them up every fall, creating memories and laughter over their deliciousness.

I remember my friend’s face lighting up when she took her first bite of these muffins; it was priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned puree for convenience, but homemade is even better if you have the time.
• Cream Cheese: Softened cream cheese is essential for that smooth cheesecake filling we all love.
• Granulated Sugar: This sweetener balances the pumpkin’s earthiness and enhances the overall flavor.
• Brown Sugar: Brown sugar adds moisture and a hint of molasses flavor; it’s like giving your muffins a little hug.
• Cinnamon and Nutmeg: These spices provide that warm, comforting aroma we associate with fall baking.
• Baking Powder and Baking Soda: These leaveners help the muffins rise beautifully to fluffy perfection.
• Eggs: Eggs bind everything together and contribute to the richness of the batter.
• Flour: All-purpose flour works great here; it gives structure without being too heavy.
• Caramel Sauce: Drizzle this luscious sauce on top for that sweet finish we can’t resist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease each cup lightly with nonstick spray.

Create Your Muffin Batter: In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This aromatic blend will get you excited about baking.

Mix Wet Ingredients: In another bowl, whisk pumpkin puree with eggs, granulated sugar, brown sugar, and softened cream cheese until smooth and creamy. You want this mixture to be as velvety as possible.

Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—overmixing will lead to dense muffins! Trust me; no one wants heavy muffins.

Add Caramel Swirl: Gently fold in half of your caramel sauce into the batter. This creates those beautiful swirls that’ll melt in your mouth when you bite into them.

Fill Muffin Cups: Spoon the batter into each muffin cup until they’re about two-thirds full. Top each muffin with a drizzle of remaining caramel sauce; don’t be shy!

Bake & Cool: Place your muffin tray in the oven and bake for 18-20 minutes or until they spring back when touched lightly. Let cool in the pan for five minutes before transferring to wire racks—if you can resist eating them right away!

Now you have these stunning Pumpkin Cheesecake Muffins with Caramel Swirl ready to impress everyone around you! Enjoy every gooey bite because life is too short not to indulge in such delightful treats! refreshing mango smoothie.

Perfecting the Cooking Process

Start by preparing your muffin batter and caramel swirl separately for optimal flavors. Mix the dry ingredients first, then combine them with the wet mixture for a smooth consistency.

Add Your Touch

Feel free to swap in dark chocolate chips or pecans for added crunch and flavor. light and fluffy pancakes You can even substitute cream cheese with Greek yogurt for a lighter twist. You might also enjoy this fluffy Greek yogurt pancakes recipe.

Storing & Reheating

Store your muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds to enjoy their fresh-baked taste again.

The first time I made these muffins, my friends devoured them within minutes, declaring it was like tasting autumn in a bite. Their smiles were all the encouragement I needed!

FAQ

Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree works well but may result in a slightly different texture.

How do I get a perfect caramel swirl?

Drizzle the caramel just before baking to create beautiful swirls that hold their shape.

Can I freeze these muffins?

Absolutely! They freeze well; just thaw at room temperature before enjoying.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pumpkin Cheesecake Muffins with Caramel Swirl

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• Author: samuel cullingham
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Pumpkin Cheesecake Muffins with Caramel Swirl are the ultimate fall bakery-style treat. Moist pumpkin-spiced muffins are filled with a creamy cheesecake center and topped with a luscious caramel swirl. Perfectly sweet, rich, and indulgent, they’re ideal for cozy breakfasts, brunch spreads, or dessert tables.

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Ingredients

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For the pumpkin muffin batter:

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240g) canned pumpkin puree
• 1 teaspoon pure vanilla extract

For the cheesecake filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract

For the caramel swirl:

• 1/3 cup caramel sauce (store-bought or homemade)

 

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Instructions

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with paper liners or grease well.
2. Make the muffin batter:
   • In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
   • In a separate bowl, mix sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
   • Gradually fold the dry ingredients into the wet until just combined. Do not overmix.
3. Prepare the cheesecake filling:
   • In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.
4. Assemble the muffins:
   • Spoon about 2 tablespoons of pumpkin batter into each muffin cup.
   • Add 1 heaping teaspoon of cheesecake filling in the center.
   • Cover with another tablespoon of pumpkin batter.
   • Drizzle about 1 teaspoon of caramel sauce over the top of each muffin and use a toothpick to gently swirl.
5. Bake:
   • Bake for 20-24 minutes or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

Notes

• For a salted caramel kick, use salted caramel sauce.
• Store muffins in an airtight container in the fridge for up to 4 days. Best enjoyed at room temperature.
• Freeze without caramel drizzle for up to 2 months, then drizzle fresh caramel before serving.

 

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 320 kcal
• Sugar: 22g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg