Description
These Pumpkin Cheesecake Muffins combine classic pumpkin spice with a creamy cheesecake filling, a cardamom caramel swirl, and a crunchy toasted seed crumble for a delightful autumn treat. They’re perfect for breakfast, brunch, or dessert!
Ingredients
- Pumpkin Puree (240g / 1 cup)
- All-Purpose Flour (200g / 1 ¾ cups)
- Granulated Sugar (100g / ½ cup)
- Brown Sugar (80g / ½ cup, divided)
- Large Eggs (2)
- Whole Milk (120ml / ½ cup)
- Heavy Cream (120ml / ½ cup, divided)
- Unsalted Butter (100g / â…“ cup, divided)
- Cream Cheese (150g / 5 oz, softened)
- Vanilla Extract (1 tsp / 5ml, alcohol-free)
- Ground Cinnamon (1 tsp / 5g)
- Ground Ginger (½ tsp / 2g)
- Ground Nutmeg (¼ tsp / 1g)
- Ground Cardamom (¼ tsp / 1g, for caramel)
- Baking Powder (1 tsp / 5g)
- Baking Soda (½ tsp / 2g)
- Salt (¼ tsp / 1g, divided)
- Pumpkin Seeds (30g / ¼ cup, for crumble)
- Flour (20g / 2 Tbsp, for crumble)
- Brown Sugar (15g / 1 Tbsp, for crumble)
Instructions
- Preheat & Prepare: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
- Make Seed Crumble: Combine pumpkin seeds, flour, brown sugar, butter, and salt; crumble and toast for 5-7 minutes.
- Combine Wet Ingredients: Whisk pumpkin puree, eggs, milk, vanilla, and butter.
- Combine Dry Ingredients: Whisk flour, sugar, brown sugar, spices, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add dry to wet, mixing gently.
- Fold in Cream Cheese: Gently fold in softened cream cheese.
- Prepare Caramel Swirl: Melt butter, dissolve brown sugar, add cream, boil for 2 minutes, then stir in cardamom and salt.
- Fill & Swirl: Fill muffin liners, add caramel, and swirl gently.
- Add Crumble & Bake: Top with crumble and bake for 20-22 minutes.
- Cool & Finish: Cool in tin, then transfer to rack; drizzle with caramel and sprinkle with seeds.
Notes
For a more intense flavor, use fresh pumpkin puree. Don’t overmix the batter to avoid tough muffins. Toasting the crumble enhances its flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg