Chai Pumpkin Cheesecake Muffins (Printable Version)
Moist pumpkin muffins with a creamy chai-spiced cheesecake swirl, perfect for autumn gatherings.
# 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
# Preparation Steps:
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.
03 - Whisk oil, eggs, pumpkin purée, milk, and vanilla extract in a separate bowl until smooth.
04 - Add wet ingredients to dry ingredients and mix until just combined. Avoid overmixing to prevent tough texture.
05 - Beat cream cheese and sugar until smooth. Add egg yolk, heavy cream, cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla. Beat until creamy and well incorporated.
06 - Scoop pumpkin batter into each muffin liner, filling about 2/3 full.
07 - Drop approximately 1 tablespoon of chai cheesecake filling onto each muffin. Gently swirl with a toothpick to marble the filling into the batter.
08 - Bake for 20-22 minutes until a toothpick inserted into the muffin portion (avoiding the cheesecake center) comes out clean.
09 - Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The cheesecake layer stays miraculously creamy even after baking, creating this tender ribbon that runs through each muffin like a secret surprise
- Chai spices elevate the usual pumpkin routine into something that feels both cozy and sophisticated
02 -
- Room temperature cream cheese is nonnegotiable here, I tried to rush it once and ended up with tiny lumpy specks throughout the filling
- Do not skip the paper liners because the cheesecake layer will stick to the pan no matter how well you grease it
03 -
- Use a cookie scoop to portion the batter so every muffin bakes evenly and looks uniform
- Cheesecake filling that has sat at room temperature for more than 30 minutes becomes difficult to swirl, so work quickly once it is mixed