Pumpkin Cheesecake Muffins Top Bon Appétit’s Most-Saved Recipes This Week

Ask readers what fall tastes like and the answer, this week at least, comes in a muffin tin. Bon Appétit’s roundup of its most-saved recipes for the week of October 19, 2026 is a tour of autumn cravings — slow-simmered Bolognese, baked potatoes, blondies — and right at the top of the sweet list sit pumpkin cheesecake muffins, the kind of bake that makes the whole kitchen smell like a spice shop.

The idea is simple and smart: a moist, warmly spiced pumpkin muffin with a ribbon of tangy cheesecake running through it, so every bite lands somewhere between muffin and dessert. Here is how to make a batch at home.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda, 1/2 tsp salt
• 2 tsp pumpkin pie spice (or cinnamon with ginger, nutmeg and cloves)
• 1 cup pumpkin purée (not pie filling)
• 3/4 cup brown sugar and 1/4 cup granulated sugar
• 2 eggs, 1/2 cup neutral oil, 1 tsp vanilla
• For the swirl: 6 oz cream cheese, softened, 3 tbsp sugar, 1 egg yolk, 1/2 tsp vanilla

Method

1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Whisk the flour, baking soda, salt and spices in one bowl. In another, whisk the pumpkin, sugars, eggs, oil and vanilla until smooth, then fold the dry ingredients in just until combined.
3. Beat the cream cheese, sugar, yolk and vanilla into a smooth filling.
4. Fill each cup two-thirds with batter, drop a spoonful of cheesecake filling on top, and swirl once with a toothpick.
5. Bake 18 to 22 minutes, until the edges are set and a tester comes out with just a few crumbs. Cool before eating — the cheesecake center sets as it rests.

They keep well for three days in the fridge and freeze beautifully, which may explain why so many readers saved the recipe: it is fall baking you can do once and enjoy all week.

Source: Bon Appétit