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.
Ingredients
Scale
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)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease well.
- 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.
- Prepare the cheesecake filling:
- In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.
- 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.
- 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