Chai Pumpkin Cheesecake Muffins (Print Version)
Moist pumpkin muffins with a creamy chai-spiced cheesecake swirl, perfect for autumn gatherings.
# 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 Make:
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 together oil, eggs, pumpkin purée, milk, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and mix until just combined. Avoid overmixing to prevent tough muffins.
05 - Beat cream cheese and sugar until smooth. Add egg yolk, heavy cream, cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla. Beat until creamy and well incorporated.
06 - Fill each muffin liner approximately 2/3 full with pumpkin muffin batter.
07 - Drop about 1 tablespoon of chai cheesecake filling onto each batter portion. Gently swirl with a toothpick to marble the filling into the muffin batter.
08 - Bake for 20-22 minutes until a toothpick inserted into the muffin portion (avoiding cheesecake center) comes out clean.
09 - Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The texture contrast is ridiculous—fluffy pumpkin base meeting that creamy chai center
- Cardamom changes everything in the cheesecake swirl, trust me on this one
02 -
- Room temperature cream cheese prevents lumpy filling every single time
- Overmixing the muffin batter makes them tough—gentle folding is your friend
- The cheesecake center stays slightly creamy even after cooling, that's normal
03 -
- Skip the pumpkin pie spice and use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves for a custom blend
- A 1 to 1 gluten-free flour swap works perfectly here if you need it