Pumpkin Cheesecake Muffins: Creamy Swirl Mini Cakes for Fall

Why make these muffins?

• Delicious, naturally sweet muffins made with real pumpkin and warm spices.
• Simple one-bowl wet mix and a separate dry mix — easy to prepare with common pantry ingredients.
• Uses whole grain flour for added fiber and nutrition.
• No refined processed sugars if you choose natural sweeteners like maple syrup or honey.
• A tasty way to enjoy nutrient-rich pumpkin in a seasonal treat.

Ingredients

This recipe is straightforward and uses pantry staples. Main ingredients include:

• Whole grain flour — a more nutritious choice than plain all-purpose flour. Spelt works well, but any whole grain flour can be used.
• Sweetener — pure maple syrup is used here; honey or other liquid sweeteners work too.
• Pumpkin puree — adds natural sweetness, moisture and flavor.
• Pumpkin spice — use a pumpkin pie spice blend or a mix of cinnamon, ginger, nutmeg and a hint of cloves.

Other pantry items:

• Eggs (room temperature)
• Vanilla extract
• Baking soda
• Pinch of salt
• Extra virgin coconut oil (melted and cooled) — or substitute with avocado oil or butter
• Muscovado or brown sugar (optional, for depth of flavor)
• Cream cheese for the filling

How to make Pumpkin Cheesecake Muffins

Preparation is quick (about 10 minutes); bake time is about 20 minutes. Follow these steps for consistent results.

Equipment

• Measuring cups and spoons
• Mixing bowls
• Whisk and spatula
• 12-cup muffin tin and liners

Method

• Step 1 — Prep: Preheat oven to 190°C / 375°F. Line a 12-cup muffin tin with liners. Melt coconut oil and allow it to cool slightly.
• Step 2 — Make filling: In a small bowl, whisk cream cheese with an egg yolk and 1 teaspoon vanilla until smooth. Set aside.
• Step 3 — Mix dry: In a medium bowl combine flour, pumpkin spice, baking soda and salt. Stir to combine.
• Step 4 — Mix wet: In a large bowl whisk eggs with cooled coconut oil, pumpkin puree, maple syrup and vanilla until evenly blended.
• Step 5 — Combine and bake: Add the dry mixture to the wet and fold with a spatula until just combined. Fold in muscovado sugar if using. Spoon batter into liners filling about 3/4 full. Add a teaspoon of cream cheese filling to each muffin and swirl gently with a toothpick. Bake 20–22 minutes or until a toothpick inserted into the muffin (away from the cream cheese center) comes out clean. Cool before serving.

Substitutions

• Spelt or other whole grain flour can be swapped 1:1 with any whole grain or with all-purpose flour.
• Maple syrup can be replaced with honey, date syrup or molasses (these may darken the muffins).
• Coconut oil can be swapped for avocado oil or grass-fed butter (if using salted butter, omit added salt).
• Muscovado sugar can be replaced with brown or coconut sugar.
• For 1 tsp pumpkin pie spice, use 3/4 tsp cinnamon + 1/4 tsp ginger + small dashes of nutmeg, allspice and cloves.

Storing tips

• Counter: Store cooled muffins in an airtight container at room temperature for 3–4 days.
• Refrigerator: Keep in an airtight container for up to one week.
• Freezing: Place cooled muffins in a zip-lock bag or airtight container and freeze up to 3 months. Thaw at room temperature.
• To reheat, warm briefly in the microwave — don’t overheat to avoid drying them out.

Pumpkin Cheesecake Muffins

Equipment

• Measuring cups
• Mixing bowls
• Whisk and spatula
• 12-cup muffin tin
• Muffin liners

Ingredients

For the muffins:

• 1 3/4 cups whole wheat or whole grain flour
• 1 tsp pumpkin spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup melted and cooled extra virgin coconut oil
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tbsp muscovado sugar (optional)

For the filling:

• 1 cup cream cheese
• 1 egg yolk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 190°C / 375°F. Line a 12-cup muffin tin with liners.
2. In a small bowl whisk together cream cheese, egg yolk and vanilla for the filling. Set aside.
3. In a medium bowl combine flour, pumpkin spice, baking soda and salt.
4. In a large bowl whisk eggs with melted coconut oil, pumpkin puree, maple syrup and vanilla until smooth.
5. Fold the dry ingredients into the wet until just combined. Fold in muscovado sugar if using. Avoid overmixing.
6. Spoon batter into liners filling each about 3/4 full. Add a teaspoon of cream cheese filling to each muffin and swirl gently with a toothpick.
7. Bake 20–22 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean. Cool before serving.

Notes

Makes 12 muffins. Suggested serving size: 1 muffin.

Substitutions & tips:

• Swap flours 1:1 between whole grain, spelt or all-purpose.
• Use honey, date syrup or molasses instead of maple syrup (color may darken).
• Use avocado oil or butter in place of coconut oil. If using salted butter, omit added salt.
• Freeze muffins in airtight bags up to 3 months; thaw at room temperature.

Nutrition (per muffin)

Calories: 243 kcal | Carbs: 26 g | Protein: 5 g | Fat: 14 g | Fiber: 2 g | Sugar: 11 g