Pumpkin Cheesecake Snickerdoodle Muffins Recipe
These Pumpkin Cheesecake Snickerdoodle Muffins combine the cozy flavors of pumpkin spice with a creamy cheesecake center and a cinnamon sugar topping. Perfect for fall, these moist muffins boast a delightful balance of warm spices, sweet pumpkin puree, and a rich, tangy cream cheese filling, topped with a crisp snickerdoodle-inspired cinnamon sugar crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling
- 4 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
Muffins
- 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
Topping
- 1/2 cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, melted and cooled
Instructions
- Prepare the Filling: Using an electric mixer, beat the cream cheese and powdered sugar until the mixture is very smooth and well combined. Once done, refrigerate the filling to firm up while you prepare the muffin batter.
- Preheat Oven and Prepare Muffin Tin: Set your oven to 400°F (205°C). Prepare a standard 12-cup muffin tin by either spraying it with cooking spray or lining it with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, sea salt, cinnamon, ground cloves, and ground nutmeg to evenly distribute the spices.
- Mix Wet Ingredients: In a large bowl, whisk the dark brown sugar, molasses, applesauce, and eggs until fully combined. Then add the canned pumpkin puree and vanilla extract, whisking until smooth.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk to the wet ingredients in two batches each. Gently fold the batter after each addition, being careful not to overmix to keep the muffins tender.
- Assemble Muffins: Spoon 1 to 2 tablespoons of muffin batter into the bottom of each muffin cup to cover the base. Add a heaping teaspoon of the chilled cream cheese filling on top of this batter layer. Then fill each muffin cup with the remaining batter, covering the cheesecake filling completely.
- Bake: 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 in the tin. Then remove the muffins and allow them to cool completely on the wire rack.
- Prepare and Apply the Topping: In a small bowl, mix the granulated sugar and cinnamon. Dip the top of each cooled muffin in the melted butter, then roll it in the cinnamon sugar mixture until evenly coated. This will create the snickerdoodle-inspired crunchy topping.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing and a creamy filling.
- Do not overmix the muffin batter to keep the muffins light and fluffy.
- You can line the muffin tin with paper liners to help with easier removal and less mess.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra festive touch, sprinkle a little additional cinnamon sugar on top before serving.
Keywords: pumpkin muffins, cheesecake muffins, snickerdoodle, pumpkin spice, fall recipes, breakfast muffins
