Description
These Pumpkin Cheesecake Muffins with Caramel Swirl combine the rich flavors of creamy cheesecake and spiced pumpkin in a moist, tender muffin. Perfect for fall or anytime you crave a comforting treat with a sweet caramel twist on top.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Sugars
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, combine pumpkin puree, softened cream cheese, granulated sugar, brown sugar, and vanilla extract. Mix until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This evenly distributes the spices and leavening agents throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin and cream cheese mixture. Stir gently until just combined to avoid overmixing, which can make muffins tough.
- Assemble Muffins: Spoon half of the batter evenly into each muffin cup. Add a dollop of cream cheese filling (reserved or additional if you prepared extra) in the center, then top with the remaining batter. Finally, swirl the caramel sauce on top of each muffin for a sweet finish.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps set the texture and makes removal easier.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Make sure your cream cheese is softened to blend easily and avoid lumps.
- Swirling the caramel sauce into the batter will create a beautiful marbled effect and enhance the sweetness.
- These muffins store well in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
