Seams and Sprinkles

A sweet and fashionable life, one post at a time.

Pumpkin Season Isn't Over for Me!

I know the season of boots, crunchy leaves and everything pumpkin is behind us, but that doesn't mean we can't still make time to have our favorite fall aromas baking up in a jiffy! I am talking about delicious homemade pumpkin cheesecake muffins! So yummy it could be your afternoon treat, but also could double as a breakfast delight! I know I will be starting off my day right tomorrow with a serving myself! So, I bet you are wondering how this concoction is born- well this is a story all about how my pumpkin baked goods got flip turned upside down so I'd like to take a moment just sit right there and I'll tell you how this item you can start to baking right there! (Like my play on that catchy tune??)

My favorite base is the recipe found at, there is even a how-to video if you need it! I make a few tweaks to my version, so please see the link above for the original recipe. 

Pumpkin Cheesecake Muffins


Cheesecake Layer:

  • 8 ounce package full fat cream cheese, room temperature
  • 1/3 cup granulated white sugar
  • 1 large egg, room temperature

Pumpkin Muffin Layer:

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  •  4 large eggs, room temperature
  • 2 cups granulated white sugar
  • 1 cup unsalted butter, melted and cooled
  • 2 - 15 ounce cans of pure pure pumpkin
  • 1/2 cup water
  • 1 teaspoon pure vanilla extract


Preheat the oven to 350 Degrees. Prepare muffin tins with liners or spray with non-stick spray.

Cheesecake Layer:

With a hand mixer or food processor, beat or process the cream cheese until it is smooth. Add the sugar and egg and mix until it is smooth and creamy. I poured this mixture into a squeeze bottle to make it easier and more even when distributing amongst my muffins.

Pumpkin Muffin Layer:

In a large bowl, combine the flour, baking powder, baking soda, salt and spices. 

Beat the eggs in your stand mixer or separate bowl with a hand mixer. Add the sugar, melted butter and mix until thoroughly incorporated. Add in the water, vanilla extract and one of the cans of pumpkin.

Mix half of the flour mix with your mixer just until mostly incorporated. Remove the mixing attachment and add the rest of the flour and other can of pumpkin. Mix by hand with a spatula being careful not to over mix it. It is okay if you see a few streaks of flour in there!

Using a cookie scoop or spoon, scoop in enough of the pumpkin muffin layer to cover the base of each muffin liner or spot in your pan. Pour, or in my case squeeze, enough of the cheesecake layer to cover the base for each muffin. Then go back and add another scoop of the pumpkin muffin layer to each muffin and use a spoon or knife to smooth the top. Repeat with the remaining muffin dough and cheesecake mixture. 

Bake the muffins for about 20-25 minutes or until a toothpick inserted comes out clean. 

Let your muffins cool on a wire rack for about 10 minutes and then place in the fridge. This helps lock in the moisture and keep them extra yummy! I like to slightly heat mine up when enjoying them and I often indulge in adding cream cheese frosting on top! I recommend you give that a try as soon as possible. 

I hope you have enjoyed living in pumpkin season with me a little early this year! Happy baking.