Fresh Recipe Friday! Pumpkin Cheesecake Muffins

Happy Thanksgiving weekend everyone! We hope you have a wonderful holiday weekend with family and friends.  And to make that weekend even more enjoyable here's a recipe for you to try out.

Pumpkin Cheesecake Muffins


  • 1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 (200g) cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt


  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract
  • Chopped nuts (walnuts, pecans) (optional)

Preheat oven to 350F (180C) Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each.Add vanilla. Whisk together flour, baking powder, baking soda, salt, and spices. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.

Mix together cream cheese, sugar, egg yolk and vanilla until well combined.

Grease your muffin tins or line with paper cups. Drop in spoonfuls of pumpkin mixture then add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.

Bake as follows, turning the tins half way through baking times: Mini muffins: 20-25 min Standard muffins: 25-30 min Jumbo muffins: 30-40 min

These little treats will be perfect for snacks all weekend or for leftover lunches next week! Enjoy!