Chai Pumpkin Cheesecake Muffins (Printable)
Moist pumpkin muffins with creamy chai cheesecake swirl, featuring warm autumn spices in a portable handheld treat.
# 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
# How to Make It:
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. Do not overmix.
05 - Beat cream cheese and sugar until smooth. Add egg yolk, heavy cream, spices, and vanilla. Beat until creamy.
06 - Fill each muffin liner about 2/3 full with pumpkin muffin batter.
07 - Drop approximately 1 tablespoon of chai cheesecake filling on top of each. Use a toothpick to gently swirl the cheesecake layer into the muffin batter.
08 - Bake for 20-22 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
09 - Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
# Expert Advice:
01 -
- The contrast between fluffy pumpkin and creamy cheesecake swirled together is pure magic
- Warm chai spices make every bite feel like wrapping yourself in a cozy blanket
02 -
- Overmixing the muffin batter makes them tough and dense so stop as soon as the flour disappears
- Room temperature cream cheese prevents lumpy filling so plan ahead and set it out early
03 -
- Chill the cheesecake filling for 15 minutes before swirling to help it hold its shape better
- Use a cookie scoop for the muffin batter to ensure even portions and consistent baking