Description
Deliciously moist pumpkin cheesecake muffins with a creamy cheesecake center, perfect for fall or any time of the year.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg yolk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the cream cheese until smooth, then add the powdered sugar and egg yolk, mixing until combined.
- 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 comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a spicier flavor, add more cinnamon and nutmeg.
- These muffins can be frozen for up to 2 months.
- Make sure the cream cheese is well softened for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg