Labor Day has now come and gone, marking the official end of summer. It makes me feel a little less guilty for secretly being excited about all things fall! Hints of fall are definitely in the air and Pumpkin is one of my favorite fall flavors. One of my favorite things about fall is baking and the incredible scent that fills my home when I’m baking something pumpkin! Everyone loves it when I bake up a batch of my Pumpkin Cheesecake Cupcakes Recipe and I often get request for this delicious fall treat.
This pumpkin cheesecake cupcakes recipe is all about a delicious pumpkin cupcake with a cream cheese “cheesecake” filling and then topped with cream cream cheese frosting or vanilla buttercream frosting. Are you drooling yet?
This pumpkin cupcake recipe was first published September 4, 2014. I have added a few updates and a printable recipe card and republished it here to make it easy for my new readers to find. Enjoy!
Amazingly Delicious Pumpkin Cupcakes With Cheesecake Filling And Frosting:
I am happy to share this family favorite fall pumpkin recipe with you here and I hope you enjoy them as much as my family and friends do. This pumpkin cheesecake cupcakes recipe sure is a yummy way to welcome fall.
Get ready to impress with this foolproof recipe for pumpkin cheesecake cupcakes. From the smooth and creamy cheesecake filling to the moist pumpkin-spiced cake, these cupcakes are a dream come true.
Cupcake Batter Ingredients:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/1 tsp baking soda
- 1 teaspoon ground cinnamon
- 1/2 tsp nutmeg
- 1/4 teaspoon salt
- 1 cup easy pumpkin pie puree
- 1/2 cup granulated sugar (light brown sugar will work fine if you prefer)
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs – room temperature
Cheesecake Filling Ingredients:
- 4 oz package cream cheese – softened
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
How To Make Pumpkin Cheesecake Cupcakes:
Preheat oven to 350 degrees Fahrenheit.
Line the muffin pan with paper cupcake liners. I like to use a double layer of liners for each cupcake. This keeps the bottoms of the cupcakes from scorching.
In a large bowl, sift together all dry ingredients.
In a separate bowl combine pumpkin puree, vegetable oil, eggs, brown and regular sugar.
Add the wet mixture to the dry ingredients and stir until ingredients are combined. Scrape sides of the bowl with rubber spatula and ensure incorporated. Set aside.
In a medium bowl, mix the cheesecake filling ingredients using an electric mixer on medium speed so it will be nice and smooth and creamy.
Now, using a tablespoon, scoop 3 tablespoons of batter into paper lined muffin cups.
Next, add 1/2 tbsp of the cheesecake mixture to each muffin cup.
Add remaining batter to cover cream cheese filling.
Bake in preheated oven for 32-35 minutes or until a toothpick inserted in the center comes out clean. Note that the filling will leave a slight glaze on the toothpick.
Remove cupcakes from oven and cool for 10 -15 minutes in the pan on a cooling wire rack. Remove from pan and let stand until completely cool.
These cupcakes are delicious served without frosting, as more of a muffin or you can top them with a cream cheese or buttercream frosting. The frosting I used is a traditional vanilla buttercream with 1/2 teaspoon of pumpkin pie spice added. I filled a large piping bag, fitted with the extra large star tip, and piped from the inside out to create a rose like appearance.
Printable Recipe Card For Pumpkin Cream Cheese Muffins:
These pumpkin cheesecake cupcakes are moist with the perfect amount of pumpkin pie spice flavor and a decadent cheesecake filling! From the first bite to the last, these decadent treats will satisfy your cravings and leave you wanting more. Whether you’re hosting a party or simply treating yourself, these pumpkin cupcakes are the ultimate dessert for any occasion.
Pumpkin Cheesecake Cupcakes Recipe
Ingredients
- 1 cup flour – all purpose
- 1 tsp baking powder
- 1/1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup easy pumpkin pie puree
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs – room temperature
- Cheesecake Filling:
- 4 oz package cream cheese – softened
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
- Preheat oven to 350 degrees.
- Line a jumbo cupcake pan with paper liners. I like to use a double layer of liners for each cupcake. This keeps the bottoms of the cupcakes from scorching.
- In a large bowl, sift together all dry ingredients.
- In a separate bowl combine pumpkin pie puree, vegetable oil, eggs, brown and regular sugar.
- Add the wet mixture to the dry ingredients and stir until ingredients are combined.
- Using a tablespoon, scoop 3 tablespoons of batter into paper lined cup.
- Add 1/2 tbsp of the cream cheese filling to each cup.
- Add remaining batter to cover cream cheese filling.
- Bake in preheated oven for 32-35 minutes or until a toothpick inserted in the center comes out clean. Note that the filling will leave a slight glaze on the toothpick.
- Remove cupcakes from oven and cool for 10 -15 minutes in the pan on a cooling rack. Remove from pan and let stand until completely cool.
- These cupcakes are delicious served without frosting, as more of a muffin or you can top them with a cream cheese or buttercream frosting. The frosting I used is a traditional buttercream with 1/2 teaspoon of pumpkin pie spice added. I filled a large piping bag, fitted with the extra large star tip, and piped from the inside out to create a rose like appearance.
Nutrition Facts
Pumpkin Cheesecake Cupcakes Recipe
Serves: 12
|
Amount Per Serving: 1 cupcake
|
||
|---|---|---|
| Calories | 784.59 kcal | |
| % Daily Value* | ||
| Total Fat 44.13 g | 67.7% | |
| Saturated Fat 9.44 g | 45% | |
| Trans Fat 0.22 g | ||
| Cholesterol 140.46 mg | 46.7% | |
| Sodium 636.13 mg | 26.5% | |
| Total Carbohydrate 90.02 g | 30% | |
| Dietary Fiber 1.35 g | 4% | |
| Sugars 54.42 g | ||
| Protein 9.86 g | ||
| Vitamin A 34.33 % | Vitamin C 0.78 % | |
| Calcium 18.68 % | Iron 9.54 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Conclusion
These pumpkin cupcakes with cream cheese frosting and a hint of pumpkin pie spice are the perfect treat for any autumn occasion. The moist, spiced cupcakes pair beautifully with the rich and tangy frosting, creating a dessert that’s both comforting and irresistible. Whether you’re baking for a family gathering, a holiday celebration, or just to satisfy a seasonal craving, this recipe is sure to impress. Enjoy these delightful cupcakes with a warm cup of cider or coffee for the ultimate fall indulgence!
As the leaves change color and the air turns crisp, indulge in the perfect autumn dessert – pumpkin cheesecake cupcakes! These delectable pumpkin desserts are a must-have for any fall gathering. From their creamy texture to the heavenly blend of pumpkin and spices, these cupcakes are guaranteed to be a hit with friends and family. Do you think you will try out this easy to make and delicious Pumpkin Cheesecake Cupcakes recipe? It is perfect to bring to fall parties. What are your favorite fall flavors?
Related Posts:
Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping
SALMA says
I LOVE CHEESECAKE AND PUMPKIN SPICE SO IT WAS NO SURPRISE THAT I LOVED THESE CUPCAKES!
Holly says
OMG…these cupcakes are simply delicious! I made a double batch and it made 2 dozen cupcakes. The cream cheese filling makes the cupcakes and you really don’t need icing. They were so good I made another double batch. My co-workers are going to love this tasty treat tomorrow at coffee break time!
Becky says
These pumpkin spice cupcakes tasted great and they look so nice too. I love the combination of warm pumpkin spice and creamy frosting—perfect for cozy fall days. My kitchen smelled amazing while baking these! Thanks for sharing such a wonderful treat. Can’t wait to try it again!