You ever wake up and just *know* it’s a muffin day? Yeah, me too. Especially when it’s fall, the leaves are falling, and your kitchen’s begging for something cozy. Enter these pumpkin cheesecake muffins. We’re talking four ingredients and less than half an hour of your life. And no, you don’t need to be some kind of dessert wizard to pull these off. They’re moist (I said what I said), swirly on top like you spent hours making them (spoiler: you didn’t), and full of that rich pumpkin spice hug-in-a-bite vibe. Great with coffee, even better eaten straight over the sink when no one’s watching. We’re using one bowl, no stress, and I’m not judging if you eat three while they’re still warm. If you love an easy pumpkin donut recipe, or live for air fryer cookies easy recipes, butter swim biscuits easy recipes, or anything that makes your house smell like autumn—you’ll want to pin this one. Perfect for fans of chicken stirfry easy recipe (because balance), easy recipes ninja creami (because creamy), and cheesey potatoes easy recipe (because carbs).

1) Key Takeaways
2) Easy Pumpkin Cheesecake Muffins Recipe
3) Ingredients for Pumpkin Cheesecake Muffins
4) How to Make Pumpkin Cheesecake Muffins
5) Tips for Making Pumpkin Cheesecake Muffins
6) Making Pumpkin Cheesecake Muffins Ahead of Time
7) Storing Leftover Pumpkin Cheesecake Muffins
8) Try these Desserts next!
9) Pumpkin Cheesecake Muffins
10) Nutrition

1) Key Takeaways

Only 4 ingredients, no mixer required
Tastes like a bakery-style muffin without the cost
Perfect for breakfast, snacks, or cozy fall cravings
Swirled cheesecake top makes it look fancy with no fuss

2) Easy Pumpkin Cheesecake Muffins Recipe

Let me tell you, the first time I made these pumpkin cheesecake muffins, I didn’t expect them to turn out this good. I mean, four ingredients? No stand mixer? I was fully prepared for disappointment. But oh boy, they came out looking like they belonged in a coffee shop pastry case, and I basically inhaled three before they even cooled down.

This recipe uses a boxed spice cake mix as the base, which I always keep on hand during the fall. It’s like cheating in the best way. Add a can of pumpkin puree and you get that warm, spiced, comforting flavor that makes you want to curl up with a blanket and a cup of tea.

Now, add a swirl of sweet cream cheese on top, and we’re in serious dessert territory. These muffins are soft, a little dense in the best way, and sweet without being over-the-top. If you’re hunting for an easy pumpkin donut recipe or just love dessert recipes that don’t stress you out, these muffins are for you.

3) Ingredients for Pumpkin Cheesecake Muffins

Spice Cake Mix: This is our shortcut to greatness. It’s pre-flavored, perfectly spiced, and saves a ton of time. Look for a 15.25-ounce box. If you’re feeling wild, go for carrot cake mix—it works too.

Pumpkin Puree: You’ll want the plain stuff. Not the pie filling. Just pumpkin. It gives the muffins their moisture, flavor, and that beautiful orange hue that screams fall.

Cream Cheese: This gets blended with powdered sugar to create a cheesecake-like swirl. Let it soften on the counter for a bit so it’s easier to work with. Don’t skip this—it makes the whole muffin feel indulgent.

Powdered Sugar: It adds sweetness to the cream cheese swirl and helps it melt into the muffin as it bakes. You could probably skip it in a pinch, but I wouldn’t.

4) How to Make Pumpkin Cheesecake Muffins

Step 1: Preheat your oven to 350°F. Line your muffin tin with paper liners or give it a good spray with non-stick spray. No one wants stuck muffins.

Step 2: In a large bowl, mix the entire box of cake mix with the pumpkin puree. It’ll be thick, like scoop-it-with-a-spoon thick. That’s what you want. No eggs, oil, or anything else needed.

Step 3: In a smaller bowl, blend together the softened cream cheese and powdered sugar until smooth. Try not to eat it with a spoon. I dare you.

Step 4: Spoon the pumpkin batter into each muffin cup about two-thirds of the way full. Then top with a small spoonful of the cream cheese mixture.

Step 5: Swirl the cream cheese into the batter with a toothpick. Don’t overthink it—just give it a little twist and call it done.

Step 6: Bake for 18 to 22 minutes or until they bounce back when touched lightly. Let them cool a bit if you can wait. I usually can’t.

5) Tips for Making Pumpkin Cheesecake Muffins

These muffins are incredibly forgiving, but there are a few tricks to make them shine. First, don’t overmix the batter. Stir it until the mix and pumpkin are just combined, and walk away. Overmixing leads to dense, gummy muffins, and no one wants that.

Second, use room-temperature cream cheese. If it’s too cold, it’ll stay chunky when you try to mix it with the sugar. Let it soften for a bit on the counter—give it a poke with your finger, and if it gives easily, it’s good to go.

Third, swirl with love but don’t get carried away. You’re not painting the Mona Lisa here. A simple figure eight will do the trick. You want that pretty marbled look on top without blending it into the pumpkin completely.

6) Making Pumpkin Cheesecake Muffins Ahead of Time

These muffins are a dream for make-ahead bakers. Bake them, cool them completely, and store them in an airtight container. They stay soft for several days and actually taste better the next day. That swirl of cream cheese somehow gets creamier overnight. It’s muffin science.

If you want to freeze them, just wrap each one in plastic and drop them into a freezer bag. Pull one out whenever you need a quick breakfast or a sweet snack that doesn’t involve effort. They reheat beautifully in the microwave for about 20 seconds.

I’ve brought these to morning meetings, brunches, and holiday potlucks—and they’re always the first to disappear. They’re dependable like that. Like your favorite pair of stretchy pants.

7) Storing Leftover Pumpkin Cheesecake Muffins

If, and that’s a big if, you have leftovers, keep them in a sealed container at room temperature for up to three days. After that, they’ll start to dry out a little. You can pop them in the fridge, but they might lose some of their soft texture.

I like to microwave mine for 10 to 15 seconds before eating—just long enough to warm them slightly and bring back that fresh-baked feel. If you froze some, thaw them on the counter or give them a short zap in the microwave. No need to suffer through a cold muffin.

One tip: put a paper towel in the bottom of the container to absorb any moisture that might build up. It’ll help keep the tops from going sticky.

8) Try these Desserts next!

9) Pumpkin Cheesecake Muffins