Pumpkin Cheesecake Snickerdoodle Muffins

Yield: about 15 muffins

Prep Time: 10 minutes

Cook: 1 hour

Pumpkin Cheesecake Snickerdoodle Muffins are tender pumpkin muffins stuffed with cheesecake filling and topped with a crunchy coating of cinnamon sugar! No one has to know they’re almost healthy!

Tessa's Recipe Rundown...

Taste: These taste like fall, seriously. Perfect amount of sweetness and spice.
Texture: The muffins are tender, the filling is thick and luscious, and the cinnamon-sugar coating adds a wonderful crunch.
Ease: Very easy!
Appearance: When these are freshly coated with the cinnamon sugar they look beautifully sparkly and festive.
Pros: Easy, delicious, aromatic, and made with whole wheat flour and no butter or oil!
Cons: None at all.
Would I make this again? Of course.

9 Responses to “Pumpkin Cheesecake Snickerdoodle Muffins”

  1. #
    Nicole ~ Cooking for Keeps — September 26, 2014 at 11:37 am

    Hurray for kitchen updates! These are the perfect fall muffin, and so many good things tucked into one small package!

  2. #
    Gaby — September 26, 2014 at 12:20 pm

    Can’t wait to see the change in your cabinets! These muffins are definitely calling my name!

  3. #
    Alexis @ Upside Down Pear — September 26, 2014 at 1:26 pm

    Pumpkin, cheesecake, and snickerdoole in one recipe!?!? I think my taste buds just exploded! I love subbing white whole wheat flour when possible. It makes me feel like I’m eating healthy.

    Make sure to sit in a well ventilated area! New cabinets are exciting…inhaling fumes…not so much.

  4. #
    Liz @ Floating Kitchen — September 26, 2014 at 8:58 pm

    Love these muffins with the little surprise on the inside! Good luck with the renovations.

  5. #
    Chelsea @chelseasmessyapron — September 28, 2014 at 3:41 am

    Congrats on the mini renovation and good luck with everything!! These muffins have got to be the most creative ones I’ve ever seen! And now these are all I want for breakfast 🙂 Such stunning photos (as always!) Pinned!

  6. #
    Linda stracy — September 28, 2014 at 7:12 am

    I plan to make these with either all purpose flour. Will they come out as good?

    • #
      Tessa — September 28, 2014 at 9:20 am

      Sure!

  7. #
    Devina — November 26, 2016 at 10:19 pm

    Hi Tessa,

    I made this earlier, it’s yummy I love the taste but the texture is chewy. Is it suppose to be chewy or I possibly overmix the batter ?

  8. #
    Tracy Sabb — October 25, 2017 at 6:15 pm

    Is there a substitute for the white whole qheat flour? I’m allergic to whole wheat.

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