Description
Delight in these moist Pumpkin Cheesecake Muffins that feature a rich cream cheese filling for a perfect fall treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup sugar (for the cheesecake filling)
- 1 egg (for the cheesecake filling)
- 1 tsp vanilla extract (for the cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until blended.
- In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla until well combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and airy.
- Fill each muffin liner halfway with the pumpkin batter.
- Add a generous spoonful of the cream cheese filling in the center.
- Top off with more pumpkin batter until each liner is ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let them cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
Notes
For an extra flavor kick, add a pinch of ground ginger to the muffin batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg