Pumpkin Cheesecake Muffins – easy pumpkin donut recipe
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).
Servings: 12 muffins
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners—or skip it if you like to live dangerously.
- In a bowl, mix the cake mix and pumpkin puree until it’s thick, smooth, and smells like October.
- In a separate small bowl, blend the cream cheese and powdered sugar until creamy and smooth. No lumps allowed.
- Scoop the pumpkin batter into each muffin cup—about 2/3 full. Top each with a small spoonful of the cream cheese mix.
- Use a toothpick or knife to swirl the cream cheese into the pumpkin batter like you’re channeling your inner barista.
- Bake for 18–22 minutes or until they bounce back when you poke them gently.
- Cool slightly. Or don’t. I won’t tell anyone if you burn your mouth on the first bite.