Cooking Tutorial | Pumpkin Pie Cheesecake Muffins


Miranda Rodriguez

If you wish to copy this dish, the recipe is included below!

Miranda Rodriguez, Business Manager

With cooler fall breezes, it’s the perfect time for organic pumpkin cheesecake muffins! Super quick and easy to make, and all natural ingredients.

Here’s what you’ll need:

Muffin batter:
1 ¾ cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup honey, or maple syrup
1 cup packed brown sugar
1 (15 oz) pumpkin puree
2 large eggs
½ cup coconut oil
1 tablespoon vanilla extract

Cream cheese filling:
8 oz cream cheese
1 tablespoon honey
½ tablespoon vanilla extract



1. Preheat oven to 350 F
2. Combine dry ingredients:
Pumpkin spice
Baking soda
3. Then add wet ingredients to same bowl:
Maple syrup
Brown sugar
Pumpkin puree
2 Eggs
Coconut oil
vanilla extract
4. Mix all together
5. In separate bowl, mix together the cream cheese filling ingredients:
Cream cheese
Vanilla extract
5. Now heat the softened cream cheese mixture for 15 seconds in the microwave
6. Fill muffin liner with ¼ cup of batter
7. Scoop in cream cheese mixture, (½ tablespoon), swirl in surface of muffin
8. Bake for 18-20 minutes