Pumpkin Spiced Cheesecake Muffins



Just in time for fall and pumpkin season!

(Makes 33 muffins, or 24 muffins and some mini muffins)

 pumpkin spiced muffins


4 eggs

2 cups lightly packed brown sugar

2 cups cooked or canned pumpkin

1 1/4 cups melted butter

3 cups flour

2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp vanilla

1 tsp salt

1 tsp baking soda

 pumpkin spiced

Cheesecake filling:

12 ounces cream cheese, softened

1 egg

1/3 cup sugar

2-3 tablespoons maple syrup

1 teaspoon vanilla

Chopped nuts (pumpkin seeds,walnuts, pecans)

Cinnamon Sugar


  1. Preheat oven to 350.
  2. Beat together cheesecake filling ingredients, set aside.
  3. Beat eggs and sugar together until combined.
  4. Slowly beat in melted butter.
  5. Stir in flour, spices, and baking soda.
  6. Stir in pumpkin.
  7. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, or fill the tins 3/4 of the way and just top with cream cheese mixture.
  8. Sprinkle with 1 tsp chopped nuts, and or cinnamon sugar.
  9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cheesecake part, it will be wobbly!). Let cool in pans for 5 minutes, then remove to racks to cool completely.

* If you don’t want to mess with all the spices, use pumpkin pie spice.