Pumpkin Cheesecake Muffins

These muffins are autumn baking at its easiest: a soft, warmly spiced pumpkin crumb with a creamy cheesecake swirl baked right into the top.

They taste like pumpkin pie and cheesecake had a very good idea together, and they come out of the oven in under half an hour.

I make a double batch whenever friends are coming over, because the first tray never seems to last until coffee is poured.

Ingredients

For the pumpkin muffins

• 250 g (2 cups) plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp fine sea salt
• 200 g (1 cup) pumpkin purée
• 150 g (¾ cup) granulated sugar
• 50 g (¼ cup) light brown sugar
• 120 ml (½ cup) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the cheesecake swirl

• 150 g (⅔ cup) full-fat cream cheese, softened
• 3 tbsp granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract

Instructions

1. Heat the oven: Heat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
2. Mix the dry ingredients: Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt in a large bowl.
3. Mix the wet ingredients: In a second bowl, whisk the pumpkin purée, both sugars, oil, eggs and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry and stir just until no dry flour remains. Do not overmix, or the muffins will be tough.
5. Make the cheesecake swirl: Beat the cream cheese, sugar, egg yolk and vanilla until completely smooth.
6. Fill and swirl: Divide the pumpkin batter between the cases, then spoon about a tablespoon of the cheesecake mixture onto each one and swirl gently with a skewer or knife.
7. Bake: Bake for 20–22 minutes, until the muffins are risen, spring back lightly when pressed, and a skewer in the pumpkin part comes out clean.
8. Cool: Cool in the tin for 10 minutes, then move to a wire rack. They are wonderful warm, and even better the next day.

Tips for the best result

• Use plain canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Keep the swirl light: two gentle figure-of-eight strokes are enough, and over-swirling mixes the layers together.
• Bring the cream cheese fully to room temperature so the swirl stays silky instead of lumpy.

Storing and reheating

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Bring to room temperature, or warm briefly in the microwave, before serving.

Frequently asked questions

Can I use fresh pumpkin instead of canned purée?

Yes. Roast pumpkin until soft, blend until smooth, and drain off any excess liquid so the batter is not too wet.

Do these muffins need to be refrigerated?

Because of the cheesecake swirl, yes. Keep them in the fridge and bring them to room temperature before eating.

Can I make them gluten-free?

A good 1:1 gluten-free flour blend works well here; the muffins may bake a couple of minutes faster, so check them early.

Can I add chocolate chips or nuts?

Yes. Fold 100 g of chocolate chips or chopped pecans into the batter for extra texture.