Description
Pumpkin Cheesecake Muffins combine soft, warmly spiced pumpkin muffins with a smooth cream cheese center. They make a cozy fall breakfast, brunch treat, snack, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F or 175°C and line a 12-cup muffin pan with paper liners.
2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, whisk the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
4. Fold the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
5. In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth.
6. Fill each muffin liner halfway with pumpkin batter.
7. Add a spoonful of cheesecake filling to the center of each muffin.
8. Cover the filling with more pumpkin batter until each liner is about three-quarters full.
9. Bake for 20 to 25 minutes, or until a toothpick inserted near the muffin edge comes out clean.
10. Cool the muffins in the pan for 5 minutes.
11. Transfer the muffins to a wire rack and allow them to cool before serving.
Notes
Use room-temperature cream cheese for the smoothest filling.
Mix the muffin batter only until the flour disappears to keep the muffins soft and fluffy.
Use well-drained homemade pumpkin puree if replacing canned pumpkin.
Place the cheesecake filling between two layers of batter to help keep it centered.
Add chopped pecans, walnuts, or mini chocolate chips for extra flavor and texture.
Store the muffins in an airtight container in the refrigerator for up to 5 days.
Freeze completely cooled muffins in a freezer-safe container for up to 2 months.
Thaw frozen muffins overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg