Description
These Pumpkin Cheesecake Muffins with Caramel Swirl are moist, flavorful, and perfect for fall. They combine the warm spices of pumpkin and cinnamon with a creamy cheesecake center and a luscious caramel swirl on top. Ideal for breakfast, brunch, or a sweet snack, these muffins are easy to make and baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Topping
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray to prepare for baking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and creamy.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Fill muffin cups: Spoon half of the batter evenly into each muffin cup. Add a small dollop of cream cheese filling in the center if desired, then top with the remaining batter to cover the filling.
- Swirl caramel: Drizzle the caramel sauce on top of each muffin, and use a toothpick or skewer to create a swirl pattern.
- Bake: Place the muffins in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Ensure pumpkin puree is pure and not pumpkin pie filling.
- For a stronger caramel flavor, use homemade caramel sauce with a hint of sea salt.
- Do not overmix batter to keep muffins light and fluffy.
- Store muffins in an airtight container in the fridge for up to 3 days.
- Reheat gently in microwave before serving if desired.
