Our Youngest Turns 21 on Monday.

It’s crazy to think she was 6 years old when I started this blog. Malloree is my go-to dessert recipe taste-tester (since our oldest is at college) so I find it truly fitting to share something she loves: a pumpkin dessert. When I asked her how she would describe these cheesecake pumpkin muffins she said “they are the go-to thing ever!” – not genuinely what I was looking for but she does speak the truth.

Essentially a silky cheesecake filling is sandwiched between a moist pumpkin spiced muffin. Not too overly sweet to have for breakfast, but simply extra enough for dessert. In a nutshell? It’s exactly what Malloree described them as.

Especially simple and if you haven’t started your fall baking, I highly recommend starting with this one!

To Make These Pumpkin Cheesecake Muffins Set out:

unbleached all-purpose flour – Gives structure to the muffins.
pumpkin spice – Use kitchen-made or store-bought.
ground ginger – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
baking soda – Creates a gas which helps the batter to rise while baking.
fine sea salt – Use either sea salt or pink himalayan.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
granulated sugar – For sweetening and flavor.
pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.
olive oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.
unsweetened applesauce – A little trick for adding moisture without the extra fat.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this dish.

Preheat your oven to 375℉ (or 190℃).

Line a standard muffin pan plus half of a second pan with 18 paper cupcake or muffin liners.

Make The Muffin Batter:

Next, in a large mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 tablespoon pumpkin spice, 1/2 teaspoon ground ginger, 2 teaspoons baking soda and 1 teaspoon fine sea salt.

Whisk to combine.

In a separate bowl, measure and add 4 large eggs, 1-1/2 cups granulated sugar, 1 and 3/4 cup pumpkin puree or 1 (15 ounce) can, 1 cup extra light olive oil, 1/2 cup unsweetened apple sauce and 1-1/2 teaspoons pure vanilla extract.

Again, whisk well to combine.

Pour the pumpkin mixture into the bowl with the dry.

Switch to a spatula and mix until the flour is incorporated.

Set this off to the side for a moment.

Make the cream cheese filling:

Combine 8 ounces softened cream cheese with 1 egg and 1 teaspoon pure vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.

Measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners.

Tap on the countertop to settle it a bit.

Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.

Lastly, top with 2 more tablespoons of the pumpkin batter.

Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking.

The tops of each muffin should be lightly golden and when a cake tester is inserted, only a few crumbs come back attached.

Let cool before serving with coffee or your go-to tea.