Pumpkin Cheesecake Snickerdoodle Muffins Recipe
Introduction
These Pumpkin Cheesecake Snickerdoodle Muffins are a delightful blend of spiced pumpkin flavor and creamy cheesecake filling, topped with a buttery cinnamon sugar crust. Perfect for fall breakfasts or cozy snack times, they bring a festive twist to your muffin routine.
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 unsulphured 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 (for topping)
Instructions
- Step 1: To make the 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 to help it firm up.
- Step 2: Preheat your oven to 400°F (200°C). Prepare two 12-cup muffin tins by coating them with cooking spray or lining them with paper liners.
- Step 3: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg until evenly mixed.
- Step 4: In a large bowl, whisk the brown sugar, molasses, applesauce, and eggs together until thoroughly combined. Add the pumpkin puree and vanilla, whisking to combine.
- Step 5: Alternate adding the flour mixture and buttermilk to the wet ingredients in two batches, gently whisking after each addition. Be careful not to overmix the batter.
- Step 6: Spoon 1 to 2 tablespoons of batter into the bottom of each muffin cup to form a base layer. Add a heaping teaspoon of the cream cheese filling on top of that. Cover the filling with the remaining batter, spreading it evenly.
- Step 7: Bake the muffins for about 20 minutes. Once baked, transfer them to a wire rack and let cool for 15 minutes in the pan, then remove the muffins to cool completely.
- Step 8: For the topping, mix the granulated sugar and cinnamon in a small bowl. Dip the top of each muffin in the melted butter, then roll them in the cinnamon sugar mixture to coat the tops.
Tips & Variations
- Use white whole wheat flour for a healthier twist without compromising texture. You can substitute with all-purpose flour if preferred.
- Ensure the cream cheese is at room temperature for smooth filling that’s easy to spread and dollop.
- For an extra touch, add chopped pecans or walnuts to the batter or sprinkle on top before baking.
- Swap canned pumpkin puree with fresh roasted pumpkin for a fresher pumpkin flavor.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm gently in a microwave for about 15-20 seconds or until heated through. These muffins also freeze well; wrap individually and freeze 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 regular sugar instead of brown sugar?
While you can substitute with regular granulated sugar, the muffins may lose some of their rich molasses flavor that brown sugar provides. For best results, use dark brown sugar as called for in the recipe.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using to mimic the acidity and texture of buttermilk.
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Pumpkin Cheesecake Snickerdoodle Muffins Recipe
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Snickerdoodle Muffins are a delightful fall treat combining moist pumpkin-spiced muffin batter with a luscious cream cheese filling and a sweet cinnamon-sugar coating. Perfect for breakfast or a cozy snack, these muffins feature warm spices, pumpkin puree, and a delectable snickerdoodle topping that adds a satisfying crunch and burst of cinnamon flavor.
Ingredients
For the Cream Cheese Filling
- 4 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
For the 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
For the Topping
- 1/2 cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, melted and cooled
Instructions
- Prepare the Cream Cheese Filling: Using an electric mixer, beat the cream cheese and powdered sugar together until very smooth and well combined. Place the mixture in the refrigerator to firm up while you prepare the muffin batter.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Grease a standard 12-cup muffin tin with cooking spray or line it with paper liners for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together the brown sugar, molasses, applesauce, and eggs until smooth. Add the pumpkin puree and vanilla extract, whisking until fully incorporated.
- Combine Batter: Alternately add the flour mixture and buttermilk to the wet ingredients in two batches, gently folding each addition. Be careful not to overmix the batter to keep muffins tender.
- Fill Muffin Cups with Batter and Cream Cheese: Spoon 1 to 2 tablespoons of the muffin batter into the bottom of each muffin cup, just enough to cover the bottom. Then add a heaping teaspoon of the chilled cream cheese filling on top of the batter. Cover the cream cheese with the remaining batter until each cup is filled.
- Bake the Muffins: Bake in the preheated oven for about 20 minutes, until the muffins have risen and a toothpick inserted in the batter (not the cream cheese filling) comes out clean. Allow muffins to cool in the pan on a wire rack for 15 minutes before carefully removing them to cool completely.
- Prepare the Snickerdoodle Topping: In a small bowl, mix the granulated sugar and ground cinnamon. Dip the top of each cooled muffin first in the melted butter, then roll it in the cinnamon-sugar mixture to coat the tops evenly.
- Serve and Enjoy: Enjoy these warm or at room temperature. The cream cheese center and cinnamon sugar topping make these muffins a perfect fall or holiday treat.
Notes
- To keep the cream cheese filling from melting into the batter during baking, make sure the cream cheese mixture is well chilled before assembling the muffins.
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- You can substitute white whole wheat flour with all-purpose flour if unavailable, but the texture may slightly differ.
- For a dairy-free version, substitute buttermilk with a plant-based milk and acid (such as almond milk with lemon juice) and use vegan cream cheese and butter alternatives.
- Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, wrap individually and store in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins, cheesecake filled muffins, snickerdoodle muffins, fall recipes, pumpkin spice, breakfast muffins, cream cheese filling
