Pumpkin Cheesecake Muffins: The Best Fall Indulgence You'll Bake
These Pumpkin Cheesecake Muffins are the perfect fall indulgence packed with pumpkin flavor and a creamy cheesecake swirl.
Equipment
- Muffin tin
- Mixing bowls
- whisk
- Electric mixer
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup canned pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture on top, and cover with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
For a spicier flavor, add a pinch of ground ginger or cloves. These muffins can be stored in an airtight container for up to 3 days. They can also be frozen for up to 2 months.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!