Description
Savor the essence of fall with these delightful pumpkin cheesecake muffins, featuring a spiced pumpkin base and a creamy cheesecake swirl for the perfect bite-sized treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
Instructions
- 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with nonstick cooking spray.
- 2. Prepare the Muffin Batter: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and cloves. In another bowl, mix the pumpkin puree with eggs and vanilla until smooth.
- 3. Combine Ingredients: Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix; the batter should be thick but not dry.
- 4. Make Cream Cheese Filling: In a separate bowl, beat softened cream cheese with a tablespoon of sugar until creamy and smooth.
- 5. Fill Muffin Tins: Spoon about two-thirds of the muffin batter into each muffin cup. Add a dollop of cream cheese filling on top, then cover with more batter until each cup is about three-quarters full.
- 6. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just crumbs. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg