Chai Pumpkin Cheesecake Muffins (Printable version)
Moist pumpkin muffins with silky chai-spiced cheesecake swirl, perfect for autumn gatherings.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl until well blended.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, milk, and vanilla extract until the mixture is smooth and uniform.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix as this can make the muffins tough.
05 - Beat the softened cream cheese and sugar in a medium bowl until completely smooth. Add the egg yolk, heavy cream, ground cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla extract. Continue beating until the filling reaches a creamy consistency.
06 - Divide the pumpkin batter among the prepared muffin cups, filling each liner about two-thirds full.
07 - Drop approximately 1 tablespoon of chai cheesecake filling onto the center of each muffin. Use a toothpick to gently swirl the cheesecake mixture into the batter, creating a marbled effect.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the muffin portion (avoiding the cheesecake center) comes out clean. The tops should be lightly golden.
09 - Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling completely.
# Expert Tips:
01 -
- The contrast between moist spiced pumpkin and silky cheesecake creates this incredible texture that keeps you coming back for another bite
- These freeze beautifully so you can have that cozy chai pumpkin moment whenever the craving strikes
02 -
- Room temperature cream cheese is non-negotiable here—cold cream cheese creates lumpy filling that never quite smooths out
- When swirling resist the urge to marble too much or youll lose the beautiful distinct layers of pumpkin and cheesecake
03 -
- Scoop your pumpkin purée with a wet measuring cup—it slides right out without sticking
- For extra chai flavor steep a chai tea bag in your warm milk for 5 minutes then let it cool before using