Description
These Pumpkin Cheesecake Muffins with Caramel Swirl are a delightful autumn treat combining moist pumpkin spice muffin with creamy cheesecake and a luscious caramel swirl on top. Perfect for breakfast, snack, or dessert, these muffins are easy to make and packed with warm fall flavors.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, and vanilla extract. Mix until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently just until combined, being careful not to overmix to maintain tender muffins.
- Fill Muffin Cups: Spoon half of the batter into each muffin cup. Add a dollop of the cream cheese filling in the center of each cup, then top with the remaining batter. Swirl caramel sauce on top of each muffin for a beautiful caramel swirl.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- You can use either store-bought or homemade caramel sauce depending on your preference.
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Don’t overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and use a dairy-free caramel sauce.
