Libby’s Pumpkin Cheesecake Muffins

Libby’s pumpkin cheesecake muffins are a delightful fall-inspired treat that combines the rich, spiced flavors of pumpkin swirled with the creamy goodness of cheesecake.

Pumpkin Cheesecake Muffins and mini pumpkins over a wood backdrop

Libby’s pumpkin cheesecake muffins are perfect for breakfast, brunch, or a sweet snack with a cup of hot coffee on a crisp autumn morning.

The base of these muffins is a moist, spiced pumpkin batter that captures the essence of fall. Each bite is a harmonious blend of pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and a hint of nutmeg.

The texture is incredibly tender, ensuring that every bite is a soft, comforting experience.

But what truly elevates these classic pumpkin muffins to a new level of indulgence is a rich and velvety cream cheese swirl. 

Enjoy the wonderful combination of delicious pumpkin cream cheese muffins in every bite this fall season!

Pumpkin Cheesecake Muffins, one sliced open in the middle, and mini pumpkins over a wood backdrop

Ingredients for Libby’s Pumpkin Cheesecake Muffins

Pumpkin Batter

  • Can of Libby’s Pumpkin Puree or Homemade Pumpkin Puree
  • Canola or Vegetable Oil
  • Milk
  • White Granulated Sugar
  • Light Brown Sugar
  • Large Eggs
  • All-Purpose Flour
  • Pumpkin Pie Spice
  • Ground Cinnamon
  • Ground Nutmeg
  • Baking Soda
  • Salt

Cheesecake Batter

  • Cream Cheese
  • White Granulated Sugar
  • Egg Yolk
  • Pure Vanilla Extract

How to Make Libby’s Pumpkin Muffins

  • Preheat oven to 350 degrees Fahrenheit. Line the muffin pan with 24 muffin liners.
  • In a large mixing bowl or an electric mixer with a paddle attachment, mix together pumpkin puree, canola oil, milk, white granulated sugar, brown sugar, and eggs.
  • In a separate large bowl, sift or whisk together dry ingredients – combine flour, pumpkin pie spice, ground cinnamon, nutmeg, baking soda, and salt. Slowly add flour mixture to wet ingredients until well blended.
A small bowl with cream cheese batter and a measuring spoon
  • In a medium bowl, add cheesecake batter ingredients and use an electric hand mixer to blend.
  • Add 1 tablespoon pumpkin batter to each muffin liner, followed by 1 tablespoon cream cheese filling, and then topped with another tablespoon of pumpkin mixture. Use a toothpick or knife to swirl batters together.
24 Libby's Pumpkin Cheesecake Muffins in two muffin pans
  • Bake in the oven for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a muffin and see if it comes out clean. If it does, remove it from the oven and place it on a wire rack.
  • Can also check for doneness by lightly pressing the top of the muffins. If it sinks, bake a little longer. If it bounces back, they’re done.

Variations of Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are a delicious treat on their own, but there are various ways to add unique twists and variations to the classic recipe. Here are some creative variations of pumpkin cheesecake muffins:

Streusel Topping: Add a crumbly streusel topping to your muffins for extra texture and flavor. A typical streusel includes butter, brown sugar, flour, and spices like cinnamon and nutmeg.

Chocolate Chip: Fold chocolate chips into the pumpkin muffin batter for a delightful combination of pumpkin and chocolate flavors. You can also use white chocolate chips or butterscotch chips for a different twist.

Pumpkin Cheesecake Muffins on a gray plate and in a muffin pan over a wood background

Nutty Delight: Mix chopped nuts like pecans or walnuts into the muffin batter for a crunchy texture and nutty flavor. You can also sprinkle some on top for extra crunch.

Swirls of Caramel: Drizzle caramel sauce into the muffin batter or create a caramel swirl within the muffins for a sweet, gooey surprise.

Gingerbread Spice: Enhance the spice profile with ginger, cloves, and allspice for a gingerbread-inspired twist. These spices complement the pumpkin and cheesecake flavors beautifully.

Pumpkin Spice Latte: Add instant coffee or espresso powder to the muffin batter to create a “pumpkin spice latte” flavor. You can even add a coffee-flavored cheesecake filling.

Maple Glaze: Top your muffins with a luscious maple glaze for a rich, autumn-inspired twist that makes them extra moist pumpkin muffins. The glaze can be made with maple syrup, powdered sugar, and a touch of milk.

Pumpkin Cheesecake Muffins on a gray plate with a golden yellow napkin over a wood background

How to Store Pumpkin Cheesecake Muffins

Room Temperature: Pumpkin cheesecake muffins can be stored at room temperature for about 3 days.

However, they should be kept in an airtight container to maintain freshness. After this time, they may start to become less moist and lose their quality.

Refrigeration: If you want to extend the shelf life, you can store pumpkin cheesecake muffins in the refrigerator. When stored in an airtight container in the fridge, they can last for about 5-7 days. The cold temperature helps slow down the growth of bacteria and molds.

Freezing: To keep pumpkin cheesecake muffins for an extended period, you can freeze them. Place them in an airtight container or freezer bag. They can last in the freezer for up to 2-3 months.

They are safe to eat beyond this time if stored properly, but their texture and flavor may gradually decline over an extended period.

When you’re ready to enjoy them, simply thaw them in the refrigerator or at room temperature.

Pumpkin Cheesecake Muffins on a gray plate with a golden yellow napkin over a wood table and 3 mini pumpkins in the background

More Pumpkin Recipes

Pumpkin Cheesecake Muffins and mini pumpkins over a wood backdrop

Libby’s Pumpkin Cheesecake Muffins

Tiffany
Libby's pumpkin cheesecake muffins are a delightful fall-inspired treat that combines the rich, spiced flavors of pumpkin swirled with the creamy goodness of cheesecake.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 Muffins
Calories 148 kcal

Ingredients
  

Pumpkin Batter

  • 1 cup Libby's Can of Pumpkin Puree
  • ¼ cup Canola Oil
  • ¼ cup Milk
  • ½ cup White Granulated Sugar
  • ½ cup Packed Brown Sugar
  • 2 Large Eggs
  • 2 cups All-Purpose Flour
  • 1 ½ tablespoons Pumpkin Pie Spice
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt

Cheesecake Batter

  • 8 ounces Cream Cheese softened
  • ¼ cup White Granulated Sugar
  • 1 Egg Yolk
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 24 muffin liners.
  • In a large mixing bowl or an electric mixer with a paddle attachment, mix together pumpkin puree, canola oil, milk, white granulated sugar, brown sugar, and eggs.
  • In a separate bowl, sift or whisk together dry ingredients – flour, pumpkin pie spice, ground cinnamon, nutmeg, baking soda, and salt. Slowly add dry ingredients to wet ingredients until well blended.
  • In another bowl, use a handheld mixer to combine cheesecake batter ingredients.
  • Add 1 tablespoon pumpkin batter to each cupcake liner, followed by 1 tablespoon cream cheese batter, and then topped with another tablespoon of pumpkin batter. Use a toothpick or knife to swirl batters together.
  • Bake in the oven for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a muffin and see if it comes out clean. If it does, remove from the oven and cool on a cooling rack.

Nutrition

Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 32mgSodium: 110mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 1752IUVitamin C: 1mgCalcium: 27mgIron: 1mg

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