Chai Pumpkin Cheesecake Muffins (Print Version)
Moist pumpkin muffins with a silky chai-spiced cheesecake swirl, combining warm autumn flavors in a portable handheld treat.
# What You 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 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, milk, and vanilla extract until smooth and fully incorporated.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix to maintain tender texture.
05 - Beat the cream cheese and sugar in a medium bowl until smooth. Add egg yolk, heavy cream, spices, and vanilla; beat until creamy and uniform.
06 - Fill each muffin liner about 2/3 full with pumpkin muffin batter, ensuring even distribution.
07 - Drop approximately 1 tablespoon of chai cheesecake filling on top of each. Use a toothpick to gently swirl the cheesecake layer into the muffin batter.
08 - Bake for 20–22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The contrast between fluffy spiced pumpkin and creamy chai filling is absolutely addictive
- They taste like fall bakery treats but come together in under an hour
02 -
- Cold cream cheese creates lumpy filling that never smooths out no matter how long you beat it
- Overmixing the muffin batter makes them tough and chewy instead of tender
03 -
- Use a cookie scoop for the batter to ensure all muffins bake evenly
- Chill the cheesecake filling for 15 minutes if it seems too soft to swirl