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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins: Your Fall Flavor Adventure

Delight in these Pumpkin Cheesecake Muffins, featuring a spiced pumpkin exterior and creamy cheesecake center. Perfect for fall gatherings!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup sugar use brown sugar for extra moisture
  • 2 teaspoons baking powder ensure it’s fresh
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon experiment with nutmeg for variety
  • 0.5 teaspoon nutmeg use in smaller amounts
  • 0.5 teaspoon salt consider kosher salt
  • 0.5 cups vegetable oil can substitute with melted coconut oil
  • 2 large eggs flaxseed eggs serve as vegan alternative
  • 1 cup pumpkin puree use well-drained fresh puree or canned
  • 2 teaspoons vanilla extract
For the Cream Cheese Filling
  • 8 ounces cream cheese ensure it’s softened
  • 0.25 cups sugar reduce for a less sweet option
  • 1 extra egg for binding the filling
  • 1 teaspoon vanilla extract for the filling

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
  5. For the filling, beat together cream cheese, sugar, extra egg, and vanilla until creamy and smooth.
  6. Fill muffin liners halfway with pumpkin batter, add cheesecake filling, then top with more pumpkin batter.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. They should be golden brown.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for sharing at gatherings and can be frozen for later enjoyment.

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