No joke here. You’re only 4 simple ingredients away from these tall, dense, yet moist pumpkin cheesecake muffins!
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Sometimes you just want to make bakery-style delicious muffins without going through measuring cups, dirty dishes, and/or collecting 10+ ingredients from 5 different places. Am I right? Inspired by my 3-ingredient chocolate cherry cake, I decided to make a pumpkin version of it. But I didn’t add eggs and made them in muffin tins. And I have to say, it didn’t disappoint. Packed with real pumpkin, these muffins are soft and dense, but in good way. Such a perfect breakfast with your morning coffee.
Regular Cake Mix vs Spice Cake Mix
I tested this pumpkin muffin recipe with both regular cake mix and spice cake mix. Both turned out great, but spice cake mix obviously adds a little kick with added spices.
With Eggs vs Without Eggs
I also tried this recipe with and without eggs. I liked both versions, but I think muffins without eggs were tad bit denser. To me it wasn’t a deal breaker though. If you want to try yours with eggs, add 2 large eggs with pumpkin puree. And note you’ll get about 16 muffins, instead of 12.
How to get that tall domed muffin top?
2 things:
1. Fill the muffin cups. Don’t be afraid to fill the cups all the way to the top. The batter will rise in hot oven, creating that beautiful dome. But in order to do that, the next point is so important.
2. High oven temperature. To get that beautiful bakery-style tall muffins, we need to bake them in super high heat. That way they quickly rise and hold its shape without spreading sideways, making a mess. That’s it. Now you know how to make those tall muffins in a flash without going to a bakery.
Happy fall baking, friend! Thanks for reading.
4-Ingredient Pumpkin Cheesecake Muffins
Ingredients
- 4 oz 115gr cream cheese, softened
- ½ cup sweetened condensed milk
- 1 15.25oz/432gr box spice cake mix
- 1 15oz/425gr can pure pumpkin puree
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray with cooking spray.
- In a small bowl, beat cream cheese and sweetened condensed milk until smooth.
- In a large mixing bowl with paddle attachment, combine cake mix and pumpkin puree and beat until smooth.
- Using a large cookie scoop, fill muffin cups with pumpkin cake batter.
- Top with cream cheese mixture and swirl it in.
- Bake for 15-18 minutes, or until inserted tooth pick comes out clean.
- Cool completely on wire rack before serving. Store in fridge or freeze in an airtight container.
Nutrition
Did you put a glaze or something on top of the muffins?
Hi, Stacy. No, no glaze. The white swirl you’re seeing is the cream cheese mixture.
I love how simple these are to make!
Simple they are. Thanks!
These muffins looks amazing!!
Thank you, Jocelyn!
The crumb on these is gorgeous!
Thanks, Serena!
They look amazing! And I love that they are so simple!
Thanks, Bethany! The simplicity is the best part.
These look awesome! I love how easy they are and the results look perfect in terms of texture and obviously in terms of flavor too! <3
Thank you so much! They’re indeed awesome!!