Introduction

These Pumpkin Cheesecake Snickerdoodle Muffins combine the warm spices of fall with a creamy cheesecake center and a sweet cinnamon-sugar topping. Perfect for breakfast or an afternoon treat, they offer a delightful twist on traditional muffins that’s sure to impress.

Pumpkin Cheesecake Snickerdoodle Muffins Recipe - Recipe Image

Ingredients

4 ounces cream cheese, at room temperature
1/2 cup powdered sugar
2 cups (9 ounces or 255 grams) white whole wheat flour
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup applesauce
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup granulated sugar
½ teaspoon ground cinnamon (for topping)
2 tablespoons butter, melted and cooled

Instructions

Step 1: Make the cheesecake filling by beating the cream cheese and powdered sugar in an electric mixer until smooth and well combined. Chill in the refrigerator while preparing the muffins.
Step 2: Preheat your oven to 400°F. Grease two 12-cup muffin tins with cooking spray or line them with paper liners.
Step 3: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Step 4: In a large bowl, whisk the brown sugar, molasses, applesauce, and eggs until smooth. Add the pumpkin puree and vanilla, then mix until combined.
Step 5: Alternately add the dry ingredients and buttermilk to the wet mixture in two batches each, gently folding to combine. Avoid overmixing.
Step 6: Spoon 1 to 2 tablespoons of batter into each muffin cup to cover the bottom. Add a heaping teaspoon of the cheesecake filling on top, then cover with the remaining batter.
Step 7: Bake for 20 minutes. Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
Step 8: For the topping, mix the granulated sugar and cinnamon in a small bowl. Dip the tops of the cooled muffins in melted butter, then roll them in the cinnamon sugar mixture.

Tips & Variations

For a richer flavor, substitute half of the whole wheat flour with all-purpose flour.
If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added—let it sit for 5 minutes before using.
Add chopped nuts like pecans or walnuts to the batter for extra texture and flavor.
Use canned pumpkin pie spice instead of individual spices to save time.
For dairy-free versions, substitute cream cheese and butter with plant-based alternatives.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a microwave for about 15-20 seconds to enjoy the soft texture and melty cheesecake filling. They can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added spices and sweeteners, which might alter the flavor and texture of the muffins.

Why shouldn’t I overmix the batter?

Overmixing can develop gluten in the flour, leading to dense, tough muffins rather than light and tender ones. Mix just until the ingredients are combined to keep the muffins soft.

Pumpkin Cheesecake Snickerdoodle Muffins Recipe

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4.8 from 69 reviews

These Pumpkin Cheesecake Snickerdoodle Muffins combine the warm spices of fall with a creamy cheesecake center for a delicious twist on traditional muffins. Featuring a moist pumpkin batter spiced with cinnamon, cloves, and nutmeg, each muffin is topped with a classic cinnamon sugar coating for a perfect balance of sweet and spice, ideal for breakfast, snacks, or dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

4 ounces cream cheese, at room temperature
1/2 cup powdered sugar

Muffin Batter

2 cups (9 ounces or 255 grams) white whole wheat flour
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphured molasses
1/4 cup applesauce
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup buttermilk

Topping

1/2 cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons butter, melted and cooled

Instructions

Make the Cheesecake Filling: Use an electric mixer to beat the cream cheese and powdered sugar together until very smooth and well combined. Refrigerate the mixture while preparing the muffins so it can firm up.
Preheat Oven and Prepare Muffin Tin: Set your oven to 400°F (204°C). Grease a standard 12-cup muffin tin with cooking spray or line each cup with paper liners to prevent sticking.
Mix Dry Ingredients for Muffins: In a medium bowl, whisk together the white whole wheat flour, baking soda, fine sea salt, ground cinnamon, ground cloves, and ground nutmeg ensuring the spices are evenly distributed.
Combine Wet Ingredients for Muffins: In a large bowl, whisk the dark brown sugar, molasses, applesauce, and eggs until fully blended. Add the canned pumpkin puree and vanilla extract, mixing until combined.
Incorporate Dry Ingredients and Buttermilk: Alternately whisk in the flour mixture and buttermilk into the wet ingredients in two batches each, taking care not to overmix to keep the batter tender and light.
Assemble the Muffins: Spoon 1 to 2 tablespoons of batter into each muffin cup, spreading it to cover the bottom. Add a heaping teaspoon of the chilled cream cheese filling on top of this batter layer, then cover with the remaining batter to enclose the cream cheese.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 minutes. After baking, transfer the muffins to a wire rack and let them cool for 15 minutes before removing them from the pan to cool completely.
Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Dip the top of each cooled muffin in the melted butter, then roll it in the cinnamon sugar mixture so the tops are evenly coated.

Notes

Allow the cream cheese filling to chill properly to prevent it from melting too quickly during baking.
Do not overmix the muffin batter to avoid dense muffins.
Using white whole wheat flour adds a nuttier flavor and more fiber compared to regular all-purpose flour.
The cinnamon sugar topping adds a delightful crunch and enhances the snickerdoodle flavor.
For best texture, consume muffins within 2-3 days or freeze for longer storage.

Keywords: Pumpkin Muffins, Cheesecake Muffins, Snickerdoodle Muffins, Fall Recipes, Pumpkin Spice, Breakfast Muffins