Chai Pumpkin Cheesecake Muffins (Printable)
Moist pumpkin muffins featuring a creamy chai-spiced cheesecake swirl, combining warm autumn spices in a convenient handheld treat.
# What You'll Need:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
06 - 2 tsp 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 tsp vanilla extract
→ Chai Cheesecake Filling
12 - 8 oz cream cheese, softened
13 - 1/4 cup granulated sugar
14 - 1 large egg yolk
15 - 2 tbsp heavy cream
16 - 1/2 tsp ground cinnamon
17 - 1/4 tsp ground cardamom
18 - 1/4 tsp ground ginger
19 - 1/8 tsp ground cloves
20 - 1/8 tsp ground nutmeg
21 - 1/2 tsp vanilla extract
# How To Make:
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 combined.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, milk, and vanilla extract until smooth and emulsified.
04 - Pour wet ingredients into dry ingredients and fold together until just combined. Take care not to overmix to maintain tender texture.
05 - Beat cream cheese and sugar in a medium bowl until smooth and creamy. Add egg yolk, heavy cream, ground cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla. Beat until fully incorporated and silky.
06 - Spoon pumpkin batter into each muffin liner, filling about 2/3 full to allow room for rising and the cheesecake swirl.
07 - Drop approximately 1 tablespoon of chai cheesecake filling onto the center of each muffin. Use a toothpick to gently swirl the filling into the batter, creating a marbled effect.
08 - Bake for 20–22 minutes until a toothpick inserted into the pumpkin portion (avoiding the cheesecake center) comes out clean and tops are golden.
09 - Let muffins cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The cheesecake layer stays creamy even after baking which feels like magic every time
- Perfect portion control so you get that rich cheesecake experience without committing to a whole cake
02 -
- The cheesecake filling will look quite thick but that is exactly what prevents it from sinking to the bottom
- Room temperature ingredients mix together seamlessly so take everything out an hour before baking
03 -
- Chill your muffin tin in the freezer for 10 minutes before filling to help the cheesecake stay on top
- Room temperature eggs incorporate into the cream cheese mixture without leaving tiny white specks