Chai Pumpkin Cheesecake Muffins (Print View)
Moist pumpkin muffins with creamy chai cheesecake swirl. Warm autumn flavors in a portable handheld treat.
# What You'll Need:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 2 teaspoons pumpkin pie spice
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1 cup canned pumpkin purée
10 - 1/4 cup milk
11 - 1 teaspoon vanilla extract
→ Chai Cheesecake Filling
12 - 8 oz cream cheese, softened
13 - 1/4 cup granulated sugar
14 - 1 large egg yolk
15 - 2 tablespoons heavy cream
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground cardamom
18 - 1/4 teaspoon ground ginger
19 - 1/8 teaspoon ground cloves
20 - 1/8 teaspoon ground nutmeg
21 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice until well blended.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, milk, and vanilla extract until smooth and fully incorporated.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
05 - Beat the cream cheese and sugar in a medium bowl until smooth. Add egg yolk, heavy cream, spices, and vanilla; beat until creamy and well combined.
06 - Fill each muffin liner about 2/3 full with pumpkin muffin batter.
07 - Drop approximately 1 tablespoon of chai cheesecake filling on top of each muffin. Use a toothpick to gently swirl the cheesecake layer into the muffin batter.
08 - Bake for 20–22 minutes, or until a toothpick inserted into the muffin portion (avoiding the cheesecake center) comes out clean.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Hints:
01 -
- The chai spices in the cheesecake layer create this fragrant cloud that fills your entire kitchen while they bake
- They somehow manage to feel decadent like dessert but still totally acceptable for breakfast
02 -
- Room temperature cream cheese blends infinitely better than cold so take it out at least an hour before baking
- Overmixing the muffin batter makes them tough and nobody wants a tough muffin situation
03 -
- If your cheesecake filling feels too loose to swirl pop it in the fridge for 10 minutes to firm up slightly
- Use a cookie scoop for the muffin batter to ensure evenly sized treats that bake at the same rate