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Caramel Pumpkin Cheesecake Muffins

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Moist pumpkin muffins filled with a luscious cheesecake swirl and drizzled with rich caramel the perfect fall treat that combines creamy, spiced, and sweet flavors in every bite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • Topping:
  • 1/4 cup caramel sauce (plus more for drizzle)

Instructions

  • 1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  • 2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • 3. In another bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
  • 4. Combine wet and dry ingredients just until blended — do not overmix.
  • 5. In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until creamy.
  • 6. Fill each muffin liner 2/3 full with pumpkin batter.
  • 7. Add a spoonful of cheesecake mixture to the center and swirl gently with a toothpick.
  • 8. Bake for 18–22 minutes or until a toothpick comes out clean.
  • 9. Cool slightly, then drizzle with caramel before serving.

Notes

  • Store muffins in the fridge for up to 4 days.
  • Warm slightly before serving for a gooey caramel texture.
  • Add crushed pecans or sea salt on top for extra flavor and crunch.

Nutrition

Keywords: Caramel Pumpkin Cheesecake Muffins, fall dessert, pumpkin spice muffins, cheesecake filling

Find it online: https://dishfoody.com/caramel-pumpkin-cheesecake-muffins-recipe/