Chai Pumpkin Cheesecake Muffins (Print Version)
Moest pumpkin muffins with creamy chai cheesecake swirl
# What You 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
# Directions:
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 thoroughly combined.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, milk, and vanilla extract until smooth and well incorporated.
04 - Add the wet ingredients to the dry ingredients and fold until just combined. Avoid overmixing to prevent tough muffins.
05 - Beat the cream cheese and sugar in a medium bowl until smooth and creamy. Add egg yolk, heavy cream, cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla; beat until fully incorporated and silky.
06 - Divide the pumpkin muffin batter among the prepared liners, filling each 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 filling into the batter, creating a marble effect.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the muffin portion (avoiding the cheesecake center) comes out clean.
09 - Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Insider Tips:
01 -
- The chai spices in the cheesecake layer make these taste like autumn in a single bite
- They freeze beautifully so you can bake once and enjoy for weeks
- The swirl technique looks impressive but takes literally seconds
02 -
- Room temperature cream cheese prevents lumps in your cheesecake filling
- Overmixing the muffin batter makes them tough; stir until just combined
- The toothpick test should avoid the cheesecake swirl since it will stay slightly soft
03 -
- Set out your cream cheese and eggs an hour before baking for smoother mixing
- Use a cookie scoop for evenly sized muffins that bake at the same rate