I made these Delish Pumpkin Cheesecake Muffins because apparently my oven needed a purpose beyond reheating takeout, and my tastebuds demanded a cozy fall hug that could be eaten with one hand while scrolling. They’re pumpkin-y, tangy from the cheesecake swirl, and sweet enough to be dangerously adhesive to your willpower. If you like the idea of cheesecake but also want breakfast approval (that’s what muffins say they are), this is your jam—minus the sticky fingers judgement.

Once, my husband tried to “help” by testing doneness with a fork and then offering the same fork to our three-year-old for “taste quality control.” The fork survived, the muffins did not. Also, I learned that cream cheese can splash in surprising directions when someone sneezes nearby. We call that the Great Cheesecake Misting of 2023. I still love him, but he had to take over dish duty for a week as penance. Spoiler: he did not.

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Why You’ll Love This Delish Pumpkin Cheesecake Muffins

– They look bakery-chic but are made in a pan that’s seen more bad decisions than I care to admit.
– Dual texture: cakey pumpkin plus creamy cheesecake swirl—like two dessert personalities finally agreeing to co-parent.
– Impress guests with minimal technique. Swirling is messy elegance, not a skill test.
– They travel well, disappear quickly, and double as a sympathetic breakfast for sugar-dependent adults everywhere.

Time-Saving Hacks

– Use store-bought pumpkin pie spice because measuring out cinnamon, nutmeg, and existential crisis is extra.
– Swap fresh cream cheese for a block you let sit out while you sweep crumbs into the sink—timing is everything.
– Combine dry ingredients in one bowl and wet in another, then pretend that’s “advanced meal prep.”
– Line the muffin tin with papers so you can avoid the five-minute scraping ceremony afterward. Dish-free fantasies: achieved.
– If you’re really running late, bake in a toaster oven in small batches. It’ll be slightly uneven but nobody will notice with a fork in hand.

Serving Ideas

– Serve warm with a drizzle of maple syrup, or with coffee so strong it convinces your nervous system this was a reasonable life choice.
– Add a sprinkle of toasted pecans for crunch (and for pretending you made an effort).
– Serve with wine if the kids drove you nuts—muffins go with everything after 8 pm.
– For brunch, plate with scrambled eggs and the kind of small talk that avoids politics.
– Honest note: they’re amazing plain. Sometimes you don’t need a maple-y, nutty circus—just a muffin between your hands.

What to Serve It With

Try a simple smear of softened butter or a dollop of Greek yogurt if you’re pretending this is healthy. Hot coffee, milky chai, or a cider that makes you nostalgic or mildly dramatic are all excellent choices. If you want to be extra, serve alongside a fruit salad so people think you balanced the meal.

Tips & Mistakes

Pro tip: Don’t overmix. Vigorous stirring turns your muffin into a dense regret.
Don’t over-swirl the cheesecake layer—two or three gentle turns; we want art, not a mudslide.
If your muffins sink in the middle, either your oven door was opened mid-bake or you’re more of a midnight baker than you admit. Both are allowed.
If cream cheese pockets leak, embrace it as rustic charm. If you cry, I support you.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep in an airtight container for up to 4 days. Freeze individually wrapped muffins for up to a month—then reheat awkwardly in the microwave and pretend they came out of a bakery.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Add chocolate chips if you need validation. Use low-fat cream cheese if you’re trying to be a well-meaning liar. Add streusel on top for dramatic effect and plausible deniability.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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