Do pumpkin cheesecake muffins need to be refrigerated?

Yes, pumpkin cheesecake muffins should be refrigerated because of the creamy cheesecake filling. After they’ve cooled completely, store them in an airtight container in the fridge, where they’ll stay fresh and moist for up to three days. You can also freeze them if you want to keep them longer.

How can you tell if cheesecake muffins are done?

To check if your pumpkin cheesecake muffins are done, press lightly on the tops they should spring back slightly and look set around the edges. The cream cheese center will remain soft, but the muffin batter should no longer look wet. You can also check for a light golden-brown color on the edges.

How far ahead can you make pumpkin cheesecake muffins?

You can bake these muffins up to two days ahead and store them in the fridge. If you’d like to prepare even earlier, freeze them for up to a month. Simply thaw overnight in the refrigerator or warm gently in the oven before serving.

Why are my pumpkin muffins gummy?

Gummy pumpkin cheesecake muffins are often the result of overmixing the batter or underbaking. Mix just until combined and be sure your oven is fully preheated before baking. Also, chill the cheesecake filling before adding it to help prevent excess moisture.

How long can you leave pumpkin cheesecake muffins out?

Since they contain a cream cheese filling, don’t leave them out at room temperature for more than two hours. After that, they should be refrigerated to keep the filling safe to eat.

How do you store pumpkin muffins so they don't get soggy?

Cool the muffins completely, then store them in a container lined with paper towels and place another paper towel on top before sealing. This helps absorb excess moisture and keeps the tops from becoming sticky.

Pumpkin Cheesecake Muffins Moist, Creamy, and Easy to Make

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These moist pumpkin cheesecake muffins are swirled with creamy cheesecake filling for a cozy fall treat.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup pumpkin puree
2/3 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
8 oz cream cheese, softened
1/4 cup sugar (for filling)
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F. Line muffin tin with papers.
Whisk flour, baking soda, salt, and spices in a bowl.
In another bowl, mix pumpkin, sugars, oil, and eggs.
Combine wet and dry ingredients just until mixed.
Beat cream cheese, sugar, and vanilla until smooth.
Fill muffin cups halfway with batter, add spoonful of filling, top with more batter.
Bake 18–22 minutes. Cool slightly before serving.

Notes

Store in fridge for up to 3 days.
Freeze individually wrapped for up to 1 month.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 19g
Sodium: 220mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Find it online: https://jointhedinnerparty.com/pumpkin-cheesecake-muffins/