Pumpkin cheesecake muffin

Home Recipes Pumpkin cheesecake muffin


  • 1 1/4 cup whole wheat cake flour
  • 1/4 cup rice flour
  • 1 cup pumpkin puree
  • cinnamon
  • nutmeg
  • cloves
  • allspice
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup quinoa, cooked* (detailed directions below)
  • 2 oz cream cheese
  • 2 oz ricotta cheese
  • 1/2 tsp vanilla extract
  • 1/2 tsp sugar


  1. In a large mixing bowl, combine the whole wheat flour, rice flour, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and 1/2 cup of sugar.
  2. Add the beaten eggs and the pumpkin puree.
  3. Stir in the cooked quinoa.
  4. In a small bowl, combine the cream cheese, ricotta cheese, vanilla extract, and 1/2 tsp of sugar.

    (So, there’s the muffin mixture and the cheese mixture. I thought about simply mixing the two contents together and baking it in muffin molds. I decided not to mix them together, but instead, layer them so that the cheese mixture is in the middle. Therefore, it would taste like cheesecake inside a pumpkin muffin.)

  5. Transfer the cheese mixture into a plastic sandwich bag. Make a small slit at one of the corners of the sandwich bag. Twist the open end of the bag.

    (Now, I have an icing bag.)

  6. For each muffin cup, spray PAM baking spray (or your choice of no-stick cooking spray). Put a heaping spoon of pumpkin mixture in the bottom. Squeeze some cheese mixture with the icing bag. Top with a smaller spoon of pumpkin mixture. Repeat.

    (I sprinkled some crushed almonds and placed a whole almond on top of each piece, as garnish.

  7. Bake muffins at 350 degrees for about 20-25 mins, or until toothpick comes out clean when inserted.

Here they are!

These muffins were very tasty and moist. They are lightly sweeten. The cheese mixture is not overwhelming. Using both ricotta cheese and cream cheese made the cheese mixture very creamy and light. The combination of cheesecake and pumpkin muffin is great!

Next time, I might try swirling the cheese and pumpkin mixtures together instead of layering them.

* How to cook quinoa:
Prepare the quinoa:

  1. Soak the quinoa in cold water for at least 15 to 30 minutes, or overnight if desired. Soaking makes the grain tastier and gives it a nutty, light flavor. Without soaking, the grain may be a bit bitter. Soaking helps loosens the outer coating of bitter-tasting saponins. Many commercial quinoa are pre-washed to remove this coating, but giving it an extra rinse helps remove any excess saponin.
  2. Rinse the quinoa by stirring it with your hand and draining off the water with a fine mesh strainer.

Cook the quinoa:

  1. Combine 1 part grain and 2 part water in a saucepan.
  2. Bring to boil.
  3. Reduce the heat to simmer and cover.
  4. One cup of quinoa usually takes about 15-20 minutes to cook.
  5. Remove the quinoa from heat.
  6. Let it sit for at least 5 minutes.
  7. Fluff the quinoa with a fork and serve.

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