If you crave cozy autumn flavors and want to celebrate the sweet side of pumpkin season, you’ll fall head over heels for these Pumpkin Cheesecake Muffins with Caramel Swirl. Imagine the classic spiced pumpkin muffin, now upgraded with a creamy cheesecake core and glossy ribbons of caramel—each bite is a delightful blend of tangy, sweet, and spiced decadence. Whether you need a breakfast treat, an afternoon pick-me-up, or a show-stopping addition to the dessert table, this recipe checks every box and will quickly become a seasonal favorite in your kitchen.

Pumpkin Cheesecake Muffins with Caramel Swirl Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role, coming together to create flavor and texture that’s simply irresistible. Keep it simple—these are pantry staples, but each one shines, adding spice, richness, or just the right touch of sweetness to your Pumpkin Cheesecake Muffins with Caramel Swirl.

All-purpose flour: The perfect foundation for light yet sturdy muffins that hold up to the creamy filling.
Granulated sugar: For just the right amount of balanced sweetness in every bite.
Baking soda: Gives a lofty rise, resulting in perfectly domed muffins.
Baking powder: Provides extra lift and ensures a tender crumb.
Salt: Enhances all the flavors and keeps the sweetness in check.
Ground cinnamon: Adds warmth and classic pumpkin spice notes.
Ground nutmeg: Lends a sweet, nutty depth that brings out the pumpkin’s richness.
Ground cloves: Just a pinch for a deep, aromatic kick.
Canned pumpkin puree: The heart of the muffin! Make sure it’s good-quality, pure pumpkin (not pie filling).
Large eggs: Binds the muffin batter together and gives structure.
Vegetable oil: Delivers a moist, tender crumb and keeps the muffins soft for days.
Vanilla extract: Rounds out the flavors and enhances both the muffin and cheesecake layers.
Cream cheese (softened): For that indulgent cheesecake swirl you can’t resist.
Powdered sugar: Brings creamy sweetness with zero grittiness to the cheesecake filling.
Caramel sauce (divided): Adds elegance and irresistible flavor—homemade or store-bought both work!
Milk: Just a splash for thinning the caramel to drizzle-perfect consistency.

How to Make Pumpkin Cheesecake Muffins with Caramel Swirl

Step 1: Prep Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This little bit of prep helps guarantee your Pumpkin Cheesecake Muffins with Caramel Swirl will lift easily from the pan and bake up beautifully domed every time.

Step 2: Mix the Dry Ingredients

In a big mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir until everything is harmoniously blended and your kitchen is filled with the scent of spice—this is the backbone of flavor and texture.

Step 3: Whisk the Wet Ingredients

In another bowl, blend together the canned pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is velvety smooth. The pumpkin brings color and moistness, while the eggs and oil ensure your muffins bake up soft and tender.

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients into the dry, and gently stir just until no flour streaks remain. Be careful not to overmix! This way, you’ll get muffins that are soft and fluffy without any toughness.

Step 5: Make the Cheesecake Swirl

In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy. No lumps allowed—use an electric mixer if you have one for that ultra-silky texture that makes the swirl irresistible.

Step 6: Fill and Swirl the Muffins

Spoon the pumpkin batter into each liner, filling about two-thirds full. Then, drop a generous teaspoon of the cheesecake mixture on top of each batter-filled cup. Swirl gently with a toothpick, making pretty marbled patterns right into the batter for a showstopper effect.

Step 7: Add the Caramel Swirl

Drizzle a little caramel sauce over the top of each unbaked muffin, then swirl lightly again. This creates distinctive ribbons of caramel that are gorgeous to look at and mouthwatering to taste.

Step 8: Bake and Finish with Glossy Caramel

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean (watch for a few gooey cheesecake streaks, but no wet batter). Cool in the pan for a couple of minutes, then transfer to a rack. While still slightly warm, mix the remaining caramel sauce with a splash of milk and drizzle over the muffins for a glossy, bakery-worthy finish.

How to Serve Pumpkin Cheesecake Muffins with Caramel Swirl

Garnishes

For a final flourish, add a sprinkle of chopped pecans or toasted walnuts before baking, or dust the cooled muffins with a little powdered sugar right before serving. The extra crunch and touch of sweetness make these Pumpkin Cheesecake Muffins with Caramel Swirl even more special and welcoming.

Side Dishes

Pair your muffins with a mug of hot coffee, chai tea, or a creamy latte for a satisfying brunch lineup. If you’re serving them as part of a bigger spread, a fruit salad or a selection of other breakfast pastries works beautifully to round out the plate.

Creative Ways to Present

Arrange the muffins on a rustic wooden board or tiered dessert tray for a casual, inviting feel. For special gatherings, nestle each muffin in its own cupcake wrapper and tie with baker’s twine. Or make them mini for bite-sized party treats—either way, Pumpkin Cheesecake Muffins with Caramel Swirl always look as irresistible as they taste!

Make Ahead and Storage

Storing Leftovers

Keep any extras fresh by placing your Pumpkin Cheesecake Muffins with Caramel Swirl in an airtight container in the refrigerator for up to 4 days. Thanks to the cream cheese swirl, they’ll stay creamy-moist and delicious all week long—just grab and go when you need a treat!

Freezing

To freeze, let the muffins cool completely, then wrap each one individually in plastic wrap and store in a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months, ready to thaw whenever that pumpkin craving strikes.

Reheating

Reheat refrigerated or thawed muffins in the microwave for 15–20 seconds for just-out-of-the-oven warmth. If you’d like the caramel a bit gooier, drizzle with an extra touch before popping them in. For best results, avoid reheating from frozen; let them thaw overnight in the fridge first.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade pumpkin puree is thick and not watery—otherwise, your batter may be too loose. Strain homemade puree if needed and measure carefully for best results.

Can I use low-fat cream cheese?

You can, but for the richest cheesecake swirl, regular full-fat cream cheese really gives the best creamy consistency. Reduced-fat will still taste good, but the texture might be slightly softer.

Is it okay to use store-bought caramel sauce?

Definitely! Store-bought caramel sauce works like a charm. If you’re feeling ambitious, homemade caramel can bring a luxurious depth, but either option makes a delicious Pumpkin Cheesecake Muffins with Caramel Swirl.

Can I make these muffins gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend at a one-to-one ratio. Just ensure it contains xanthan gum or a similar binder for the best texture.

How can I tell when the muffins are done baking?

Insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs (a little cheesecake swirl is fine). The tops should be set and lightly golden—be careful not to overbake so they stay moist and soft.

Final Thoughts

There’s just something magical about the combination of creamy cheesecake, tender pumpkin, and glossy caramel. If you’re ready to delight everyone at your table, give these Pumpkin Cheesecake Muffins with Caramel Swirl a try—just be prepared for them to disappear fast!

Pumpkin Cheesecake Muffins with Caramel Swirl Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with these Pumpkin Cheesecake Muffins featuring a decadent caramel swirl. Perfect for a cozy breakfast or a delightful dessert.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Pumpkin Batter:

1 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract

Cream Cheese Filling:

8 ounces cream cheese, softened
1/3 cup powdered sugar

Caramel Swirl:

1/2 cup caramel sauce, divided
1 tablespoon milk

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Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix pumpkin batter: In a separate bowl, combine pumpkin puree, eggs, oil, and vanilla until smooth. Stir wet ingredients into dry ingredients until just combined.
Prepare cream cheese filling: In another bowl, beat cream cheese and powdered sugar until smooth.
Assemble muffins: Fill each muffin liner two-thirds full with pumpkin batter. Add a spoonful of cream cheese mixture on top and swirl with a toothpick. Drizzle caramel over each muffin and swirl lightly.
Bake: Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Cool and serve: Allow muffins to cool slightly before drizzling with remaining caramel mixed with milk for a glossy finish.