Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes are a delightful treat that perfectly blends the flavors of autumn. These mini cupcakes have a rich pumpkin base and a creamy cheesecake center, topped with a fluffy frosting. They are ideal for parties, family gatherings, or just a cozy evening at home.

Why Make This Recipe

You should make Pumpkin Cheesecake Cupcakes because they are simple to prepare and incredibly delicious. The combination of pumpkin and cream cheese makes for a unique dessert that everyone will love. Plus, they are easy to serve and can be made ahead of time, making them a great option for busy days or special occasions.

How to Make Pumpkin Cheesecake Cupcakes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/3 cup brown sugar (packed)
• 1/2 cup vegetable oil
• 2 large eggs
• 4 ounces PHILADELPHIA Cream Cheese
• 1/3 cup sugar
• 1/2 teaspoon pumpkin pie spice
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup graham cracker crumbs

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, 1/3 cup sugar, and 1/2 teaspoon pumpkin pie spice on medium speed until light and fluffy, about 2-3 minutes. Set aside.
3. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, and salt.
4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil, and eggs.
5. Pour the pumpkin mixture over the dry ingredients and stir with a rubber spatula until just moist.
6. Scoop a spoonful of batter into the muffin tray. Drop 2 teaspoons of the cream cheese filling into the center of each cup. Top with remaining batter to cover the filling completely.
7. Bake in the oven for 15-18 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.
8. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes.
9. With the mixer on low speed, add the milk, vanilla, and 1 teaspoon pumpkin pie spice, beating until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 1-2 minutes.
10. Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes. You can sprinkle graham cracker crumbs on top for extra style if desired.

How to Serve Pumpkin Cheesecake Cupcakes

Serve Pumpkin Cheesecake Cupcakes at room temperature for the best flavor. They can be enjoyed plain or with a sprinkle of graham cracker crumbs for a delightful crunch.

How to Store Pumpkin Cheesecake Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. For longer storage, you can freeze them without frosting. When ready to enjoy, simply thaw and frost as desired.

Tips to Make Pumpkin Cheesecake Cupcakes

• Make sure all ingredients are at room temperature for the best mixing results.
• Use pumpkin puree, not pumpkin pie filling, to control the sweetness.
• Do not overmix the batter to keep the cupcakes light and fluffy.

Variation

For a chocolate twist, add cocoa powder to the cupcake batter. You can also try adding nuts for a little crunch or using a different flavor of cream cheese for the filling.

FAQs

1. Can I use canned pumpkin for these cupcakes?

Yes, canned pumpkin puree works perfectly and saves time.

2. How can I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend.

3. Is there a way to reduce the sugar in the recipe?

You can reduce the amount of sugar in both the cupcake batter and frosting but be aware that it may affect the texture and sweetness of the cupcakes.

Pumpkin Cheesecake Cupcakes

Delightful mini cupcakes that blend a rich pumpkin base with a creamy cheesecake center, ideal for parties and gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 220 kcal

Ingredients

  

Cupcake Base

• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree Ensure it’s pure pumpkin puree, not pumpkin pie filling.
• ½ cup sugar
• ⅓ cup brown sugar (packed)
• ½ cup vegetable oil
• 2 large eggs At room temperature

Cream Cheese Filling

• 4 ounces PHILADELPHIA Cream Cheese At room temperature
• ⅓ cup sugar
• ½ teaspoon pumpkin pie spice

Frosting

• 1 cup unsalted butter At room temperature (2 sticks)
• 3 cups confectioners’ sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice

Garnish

• ½ cup graham cracker crumbs For sprinkling on top

Instructions

 

Preparation

• Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, 1/3 cup sugar, and 1/2 teaspoon pumpkin pie spice on medium speed until light and fluffy, about 2-3 minutes. Set aside.

Mixing Ingredients

• In a large bowl, combine all the dry ingredients: flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, and salt.
• In a large glass measuring cup or another bowl, whisk together the pumpkin puree, both sugars, vegetable oil, and eggs.
• Pour the pumpkin mixture over the dry ingredients and stir with a rubber spatula until just moist.

Baking

• Scoop a spoonful of batter into the muffin tray. Drop 2 teaspoons of the cream cheese filling into the center of each cup. Top with remaining batter to cover the filling completely.
• Bake in the oven for 15-18 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.

Frosting

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes.
• With the mixer on low speed, add the milk, vanilla, and 1 teaspoon pumpkin pie spice, beating until incorporated.
• Increase the speed to medium-high and beat until frosted mixture is light and fluffy, about 1-2 minutes.
• Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes. You can sprinkle graham cracker crumbs on top for extra style if desired.

Notes

For best results, ensure all ingredients are at room temperature. Store leftover cupcakes in an airtight container in the refrigerator for 4-5 days, or freeze them for longer storage. To make gluten-free, use a gluten-free flour blend.

Keyword cheesecake cupcakes, Fall Desserts, Mini Cupcakes, Pumpkin Cupcakes, Pumpkin Desserts