Moist Pumpkin Muffins with a Cheesecake Heart 🤎✨

A Cozy Autumn Treat That Melts in Your Mouth

There’s something magical about the arrival of fall—cooler air, cozy sweaters, changing leaves, and of course, the warm spices that fill our kitchens. These Moist Pumpkin Muffins with a Cheesecake Heart combine the best of both worlds: rich, spiced pumpkin batter and a creamy cheesecake filling. Whether you’re looking for a perfect breakfast, snack, or dessert, this recipe is an autumnal hug in every bite.

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🍂 Why You’ll Love This Recipe

• Super moist texture thanks to pumpkin puree and oil

• Warm, cozy spices in every bite

• Hidden creamy cheesecake center

• Freezer-friendly and perfect for batch baking

• A showstopper for fall gatherings, brunches, or bake sales

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📋 Ingredients 🧁

For the Pumpkin Muffins:

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 2 large eggs

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)

• ½ cup (120ml) vegetable oil or melted coconut oil

• ¼ cup (60ml) milk

• 1 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

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🧑‍🍳 Instructions

👉 Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

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👉 Step 2: Make the Cheesecake Filling

In a small mixing bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

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👉 Step 3: Combine Dry Ingredients

In a large bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Nutmeg

• Cloves

• Ginger

Mix until the spices are evenly distributed through the flour.

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👉 Step 4: Mix Wet Ingredients

In another bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Then mix in the pumpkin puree, oil, milk, and vanilla extract until smooth.

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👉 Step 5: Combine Wet and Dry

Gradually stir the dry ingredients into the wet ingredients. Mix just until incorporated—do not overmix.

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👉 Step 6: Assemble the Muffins

Fill each muffin cup halfway with pumpkin batter. Spoon a heaping teaspoon of cheesecake filling into the center of each. Then top with a bit more pumpkin batter, covering the cheesecake filling. The cups should be about ¾ full.

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👉 Step 7: Bake

Bake for 18–22 minutes or until the tops are set and a toothpick inserted into the muffin (off-center, to avoid cheesecake) comes out clean.

Let cool in the pan for 5 minutes before transferring to a wire rack.

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👉 Step 8: Serve or Store

Enjoy warm or at room temperature. These muffins store well in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

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💡 Pro Tips & Variations

✨ Make It Extra Special:

• Add mini chocolate chips to the pumpkin batter for a mocha-pumpkin twist

• Sprinkle a streusel topping for added crunch

• Swirl the cheesecake filling slightly for a marbled effect

🌾 Make It Healthier:

• Use whole wheat flour or a mix of all-purpose and oat flour

• Reduce sugar slightly and swap brown sugar for coconut sugar

• Use Greek yogurt instead of cream cheese for a protein boost

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🍁 Perfect for the Season

Pumpkin spice lovers rejoice—this muffin is practically made for fall weather and cozy coffee mornings. Pair it with a spiced latte, and you’ve got a match made in autumn heaven.

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🧊 Storage & Freezing Tips

🥶 Freezer-Friendly:

To freeze, wrap individual muffins in plastic wrap and place them in a ziplock bag. Thaw overnight in the fridge or microwave for 30 seconds for a quick treat.

🗓 Shelf Life:

• Room Temp: Up to 2 days

• Refrigerated: Up to 5 days

• Frozen: Up to 3 months

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🥄 FAQs

❓ Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s thick, not watery. Drain excess liquid if needed.

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❓ Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend. Avoid almond flour, as it changes the texture too much.

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❓ Can I double the recipe?

Of course. This recipe scales beautifully. You can even bake them in a mini muffin tin (reduce bake time to 12–14 minutes).

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❓ What if I don’t have cream cheese?

Try using mascarpone or thick Greek yogurt, though the flavor will be slightly different.

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❓ How do I know they’re done baking?

Insert a toothpick away from the center to avoid hitting the cheesecake. If it comes out clean, they’re ready.

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