Pumpkin Cheesecake Cupcakes Recipe: A Must-Try Fall Treat
Pumpkin and cheesecake—two beloved flavors that come together in a cupcake to create the ultimate fall dessert. A moist, spiced pumpkin cake topped with a rich, creamy cheesecake layer, all baked to perfection in a handheld treat. Whether you’re hosting a fall gathering, setting up a Halloween dessert table, or craving something cozy to enjoy with a cup of coffee on a crisp autumn evening, these Pumpkin Cheesecake Cupcakes are the perfect indulgence.
1 cup (240g) pumpkin puree (not pumpkin pie filling)
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs (at room temperature)
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the Cheesecake Layer:
8 oz (225g) cream cheese (at room temperature)
1/4 cup (50g) granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
For the Optional Graham Cracker Crust:
3/4 cup (90g) graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup (60g) unsalted butter (melted)
For the Optional Toppings:
Whipped cream or cream cheese frosting
Ground cinnamon for dusting
Caramel sauce for drizzling
How to Make Pumpkin Cheesecake Cupcakes
Step 1: Prepare the Oven and Cupcake Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. If you’re using a graham cracker crust, lightly spray the liners with non-stick spray to ensure easy release.
Step 2: Make the Graham Cracker Crust (Optional)
In a small bowl, combine 3/4 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 cup melted butter. Mix until the crumbs are evenly coated with butter.
Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner. Use the back of a spoon or the bottom of a small glass to press the mixture down firmly into an even layer.
Bake the crusts for 5 minutes, then set them aside to cool slightly.
In a large mixing bowl, whisk together 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can result in dense cupcakes.
Step 4: Prepare the Cheesecake Layer
In another mixing bowl, beat 8 oz cream cheese (softened to room temperature) with 1/4 cup granulated sugar until smooth and creamy.
Add 1 large egg and 1 teaspoon vanilla extract, and continue beating until the mixture is smooth and well combined.
Step 5: Assemble the Cupcakes
Spoon about 2 tablespoons of the pumpkin batter into each cupcake liner, filling them about halfway.
Top each with 1 tablespoon of the cheesecake mixture. If desired, use a toothpick to gently swirl the cheesecake mixture into the pumpkin batter for a marbled effect.
If using the graham cracker crust, the cupcake liners should now be about three-quarters full.
Step 6: Bake the Cupcakes
Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but there should be no raw batter).
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Add Toppings (Optional)
Once the cupcakes are completely cool, you can top them with whipped cream, cream cheese frosting, or a drizzle of caramel sauce. A light dusting of ground cinnamon can also add a nice finishing touch.
Step 8: Serve and Enjoy
These Pumpkin Cheesecake Cupcakes are best enjoyed at room temperature, but they can also be chilled for a refreshing treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations and Customization Tips
One of the best things about Pumpkin Cheesecake Cupcakes is how versatile they are. Here are some variations and customization ideas to cater to different tastes and dietary preferences:
1. Gluten-Free Pumpkin Cheesecake Cupcakes
Swap the Flour: Replace the all-purpose flour with a gluten-free flour blend that substitutes cup-for-cup. Ensure your baking powder and other ingredients are gluten-free as well.
Graham Cracker Crust: Use gluten-free graham crackers for the crust, or skip the crust altogether for a flourless version.
2. Spiced-Up Version
Extra Spice: For those who love a spicier kick, add an extra 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves to the pumpkin batter. You can also include a pinch of ground black pepper or cayenne pepper for a subtle heat that enhances the spices.
Ginger Kick: Add 1/2 teaspoon of ground ginger to the cheesecake layer for a zesty twist.
3. Chocolate Lovers’ Delight
Chocolate Chips: Fold in 1/2 cup of mini chocolate chips into the pumpkin batter for a chocolatey surprise in every bite.
Chocolate Drizzle: Top the cooled cupcakes with a drizzle of melted dark or white chocolate for a decadent finish.
Pecan Crunch: Add 1/2 cup of chopped pecans to the graham cracker crust or fold them into the pumpkin batter for a delightful crunch.
Almond Topping: Sprinkle sliced almonds on top of the cheesecake layer before baking, adding a nutty flavor and texture.
5. Healthier Options
Lower Sugar: Reduce the sugar in both the pumpkin batter and the cheesecake layer by 1/4 cup each. You can also use a natural sweetener like honey or maple syrup in place of some of the sugar.
Greek Yogurt Cheesecake: Replace half of the cream cheese with Greek yogurt for a lighter, protein-packed cheesecake layer.
6. Dairy-Free Pumpkin Cheesecake Cupcakes
Dairy-Free Substitutes: Use dairy-free cream cheese and substitute the butter in the graham cracker crust with a plant-based alternative. Almond or coconut milk can replace the milk if used in the recipe.
Coconut Whipped Cream: Top the cupcakes with whipped coconut cream instead of traditional whipped cream for a dairy-free finishing touch.
7. Topping Ideas
Whipped Cream and Caramel Drizzle: For a classic finish, top your cupcakes with a swirl of whipped cream and a drizzle of caramel sauce. Add a sprinkle of pumpkin spice for an extra autumnal flavor.
Cream Cheese Frosting: Make a simple cream cheese frosting by beating 4 oz cream cheese, 1/4 cup butter, 1 teaspoon vanilla extract, and 1 1/2 cups powdered sugar together until smooth. Pipe it on top of the cooled cupcakes for a rich, tangy finish.
8. Mini Pumpkin Cheesecake Bites
Mini Muffin Tin: Use a mini muffin tin and reduce the baking time to make bite-sized versions of these cupcakes. Perfect for parties or as a small treat.
Serving and Storage Tips
Pumpkin Cheesecake Cupcakes are not only delicious but also a show-stopping treat when presented with care. Here’s how to serve them in style and keep them fresh for longer:
Serving Suggestions
1. Fall-Themed Presentation:
Tiered Cupcake Stand: Arrange the cupcakes on a tiered cupcake stand for an eye-catching centerpiece at your fall party. Decorate the stand with mini pumpkins, autumn leaves, and cinnamon sticks to enhance the seasonal vibe.
Edible Gold Leaf: For an elegant touch, add a small piece of edible gold leaf to the top of each cupcake. This luxurious garnish pairs beautifully with the warm, rich colors of the pumpkin and cheesecake layers.
Rustic Display: Serve the cupcakes on a wooden or slate serving board for a rustic look. Scatter a few whole spices like star anise or cloves around the cupcakes for added visual appeal and a hint of seasonal fragrance.
2. Garnishing Ideas:
Whipped Cream Swirls: Top each cupcake with a swirl of freshly whipped cream, and sprinkle with a dash of ground cinnamon or nutmeg for a cozy, inviting presentation.
Caramel Drizzle: Drizzle a bit of warm caramel sauce over the top of each cupcake just before serving. The sweet, sticky sauce will add a delightful contrast to the creamy cheesecake.
Candied Pecans: Add a few candied pecans on top of the cupcakes for a crunchy, sweet, and nutty finish that complements the soft texture of the cupcake.
These cupcakes can be enjoyed at room temperature or slightly chilled. If you’re serving them at a party, allow them to sit out for about 15 minutes to take the chill off but keep them in a cool spot to prevent the cheesecake from softening too much.
Storage Tips
1. Refrigeration:
Short-Term Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. This will keep the cheesecake layer fresh and prevent the cupcakes from drying out.
Single Layer: To prevent the toppings from getting squished, store the cupcakes in a single layer. If stacking is necessary, place a piece of parchment paper between layers.
2. Freezing:
Long-Term Storage: If you need to store the cupcakes for longer, they can be frozen for up to 1 month. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or zip-top bag.
Thawing: When ready to serve, thaw the cupcakes in the refrigerator overnight. For best results, allow them to come to room temperature for about 15-20 minutes before serving.
3. Make-Ahead Tips:
Unfrosted Storage: If you’re preparing the cupcakes ahead of time, consider storing them without any toppings. Add the whipped cream, caramel drizzle, or other garnishes just before serving to ensure they look and taste their best.
Crust and Batter Prep: You can prepare the graham cracker crust and pumpkin batter a day in advance and store them separately in the refrigerator. Assemble and bake the cupcakes on the day you plan to serve them for maximum freshness.
Conclusion
Pumpkin Cheesecake Cupcakes bring together the best of fall flavors in one decadent, creamy treat. Perfect for festive gatherings, a cozy dessert on a chilly evening, or a sweet indulgence just for you, these cupcakes are sure to delight.
With the variations and tips provided, you can customize them to suit any taste or dietary need, ensuring that everyone gets to enjoy a bite of fall magic. Store them properly, and they’ll stay fresh and delicious, ready to impress whenever you need them. Happy baking, and enjoy every bite of these fall-inspired treats!
Frequently Asked Questions
How do I make sure the cheesecake layer doesn’t crack?
To prevent the cheesecake layer from cracking, make sure the cream cheese is at room temperature before mixing. Avoid overbaking; the cheesecake should still have a slight jiggle in the center when you take it out of the oven. Allow the cupcakes to cool gradually in the oven with the door slightly ajar.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, as the filling contains added sugars and spices that could affect the flavor and texture of the cupcakes.
How do I know when the cupcakes are done?
The best way to tell the cupcakes are ready is by inserting a toothpick into the center and it comes out clean or with just a few moist crumbs. The cheesecake layer should be set but still slightly jiggly in the center.
Can I make these cupcakes gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free graham crackers for the crust. Ensure all other ingredients, like baking powder, are also gluten-free.
What toppings work best with these cupcakes?
Whipped cream, cream cheese frosting, caramel drizzle, and a sprinkle of cinnamon or nutmeg are popular choices. For a special touch, consider adding candied pecans or a dash of edible gold leaf.
