Pumpkin Bread Muffins with Cheesecake Filling

While mixing the batter for these muffins and when they're baking - the aroma will take you to right to your pumpkin spice heaven and fall dreams. They're everything you could ask for in a muffin with every warm spice that makes you think of fall. It all balances out with a smooth and creamy vanilla cheesecake filling that makes these muffins feel just a little bit indulgent and extra special.

Gluten Free Adaptation: Can also be made gluten-free by using a gluten free all purpose flour blend (such as Cup 4 Cup). If using a gluten free sub -increase the flour in the bread by 3 tbsp.

Makes: ~2 dozen muffins

Prep Time: 25 minutes

Cook Time: ~25 minutes

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Tools Needed:

Kitchen scale (Optional)

Muffin Pans

Cupcake Liners

Silicone Baking Sheet

Measuring Cups and Spoons

Mixing Bowls and Spoons

Cookie Scoop (Optional)

Hand Mixer or Stand Mixer


Cheesecake Filling:

  • 1, 8 oz package of regular cream cheese (at room temp)

  • 1/2 cup (100 g) granulated sugar

  • 1 tbsp all-purpose flour

  • 1 egg (at room temp)

  • 1 tsp vanilla

  • 1/8 tsp salt

Pumpkin Bread:

  • 1 2/3 cups (200g) all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp + 1/8 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/2 heaping tsp pumpkin pie spice

  • 1/2 cup (112 g) vegetable oil

  • 1 1/2 cups (300 g) granulated sugar

  • 2 eggs (at room temp)

  • 1/2 tsp vanilla

  • 1 cup (244 g) Libby's pumpkin puree


Cheesecake Filling:

  • Beat cream cheese until fluffy with an electric mixer. Mix in all other ingredient (except flour) until well combined. Add flour in last and mix just until combined.

  • Place in a piping bag or a ziplock bag and set aside.

Pumpkin Bread:

  • Preheat the oven to 325 degrees fahrenheit. Line 2 muffin pans and set aside until ready to fill.

  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice and cloves. Set aside.

  • In a large bowl, beat together (using a whisk or an electric mixer) the vegetable oil, sugar, vanilla, eggs and pumpkin puree until well combined.

  • Using a spatula, stir in the dry ingredients until evenly incorporated.

  • Using a cookie scoop (or a measuring cup or spoon) evenly fill the muffin trays about 1/3 of the way up the sides.

  • Next, take your cream cheese mixture and cut a tip at the end of your bag. Insert the cut tip of the bag until it is just under the surface of the pumpkin bread mixture and squeeze until muffins come 1/2 way up the side.

  • Top each muffin with another small scoop of pumpkin bread batter and smooth the tops if needed.

  • Bake in your preheated oven for approximately 25 minutes, or until the tops of the muffins spring back lightly when touched and a toothpick inserted comes out (mostly) clean. You will have some larger crumbs stick to the toothpick, but it should not look like wet batter.

  • These are drool-worthy hot out of the oven, at room temperature or cold!

  • Store in an airtight container in the fridge up to 1 week. These also freeze very well.

Let me know if you make this recipe and how yours turn out! Enjoy!

-xoxo JBakes

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