Chai Pumpkin Cheesecake Muffins (Print version)
Moist pumpkin muffins with a creamy chai-spiced cheesecake swirl, combining warm autumn spices in a portable handheld treat.
# Ingredient List:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 2 teaspoons 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 teaspoon vanilla extract
→ Chai Cheesecake Filling
12 - 8 oz cream cheese, softened
13 - 1/4 cup granulated sugar
14 - 1 large egg yolk
15 - 2 tablespoons heavy cream
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground cardamom
18 - 1/4 teaspoon ground ginger
19 - 1/8 teaspoon ground cloves
20 - 1/8 teaspoon ground nutmeg
21 - 1/2 teaspoon vanilla extract
# How To Make It:
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 fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as this can result in dense 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 combined and smooth.
06 - Divide the pumpkin batter among the muffin cups, filling each about 2/3 full.
07 - Drop approximately 1 tablespoon of chai cheesecake filling onto the center of each muffin. Use a toothpick to gently swirl the cheesecake layer into the batter, creating a marbled effect.
08 - Bake for 20-22 minutes, or until a toothpick inserted into the muffin portion (avoiding the cheesecake center) comes out clean.
09 - Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture alone makes these worth it, with a moist pumpkin base that gives way to pockets of creamy, spiced cheesecake in every single bite.
- Theyre basically autumn comfort food that travels well, meaning you can bring cozy bakery vibes to office potlucks or weekend brunch without any fancy equipment.
02 -
- Room temperature cream cheese is non-negotiable here, because cold cream cheese will leave you with grainy lumps instead of that smooth swirl.
- Do not overfill the muffin cups, or the cheesecake filling will spill over and create a sticky mess all over your oven.
- Test the muffin part, not the cheesecake center, when checking for doneness, because that creamy center will never set like the pumpkin batter does.
03 -
- If you can not find cardamom or it is too expensive, just increase the cinnamon slightly and add a pinch of allspice.
- Freeze the cheesecake filling in a piping bag for 15 minutes before swirling if it feels too soft to work with.