Chai Pumpkin Cheesecake Muffins (Print Version)

Moist pumpkin muffins featuring a silky chai-spiced cheesecake swirl, combining warm autumn flavors in a portable handheld treat.

# What You'll Need:

→ Muffin Batter

01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
06 - 2 tsp pumpkin pie spice
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1 cup canned pumpkin purée
10 - 1/4 cup milk
11 - 1 tsp vanilla extract

→ Chai Cheesecake Filling

12 - 8 oz cream cheese, softened
13 - 1/4 cup granulated sugar
14 - 1 large egg yolk
15 - 2 tbsp heavy cream
16 - 1/2 tsp ground cinnamon
17 - 1/4 tsp ground cardamom
18 - 1/4 tsp ground ginger
19 - 1/8 tsp ground cloves
20 - 1/8 tsp ground nutmeg
21 - 1/2 tsp vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl.
03 - In a separate bowl, whisk oil, eggs, pumpkin purée, milk, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
05 - Beat cream cheese and sugar until smooth. Add egg yolk, heavy cream, spices, and vanilla; beat until creamy.
06 - Fill each muffin liner about 2/3 full with pumpkin muffin batter.
07 - Drop 1 tablespoon of chai cheesecake filling on top of each. Use a toothpick to gently swirl into the batter.
08 - Bake for 20-22 minutes until a toothpick inserted into the muffin (not cheesecake center) comes out clean.
09 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The cheesecake swirl stays incredibly creamy even after baking, creating this luxurious contrast with the tender pumpkin crumb
  • These freeze beautifully so you can bake a batch now and pull them out for busy weekday breakfasts that feel special
02 -
  • Room temperature cream cheese is non negotiable here, or you will end up with lumpy cheesecake swirls
  • Insert your toothpick into the muffin portion, not the cheesecake center, when testing for doneness
  • These actually taste better the next day once all the spices have had time to meld together
03 -
  • Use a cookie scoop for both batters to keep your muffins uniform and your countertop clean
  • If you do not have cardamom, increase the cinnamon to 3/4 tsp and add a pinch of allspice

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