Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall!
I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins! I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!
So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).
So, I burn my pumpkin candles and bake with pumpkin.
If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!
This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.
I usually cut my cream cheese into small chunks so it gets to room temp. quicker.
I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!
The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!