Pumpkin Cheesecake Muffins
These pumpkin cheesecake muffins are a real treat and the ultimate fall dessert! Bake these and your house will smell like a bakery.
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 cup pumpkin puree canned
- 1 cup vegetable oil
- 3 large eggs room temperature
- 1/4 tsp salt
Cheesecake Filling
- 4 ounces cream cheese softened
- 1 tsp all-purpose flour
- 2 tbsp sugar
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
- Mix the sugar, eggs, pumpkin puree, and vegetable oil until well combined.
- Add the all-purpose flour, cinnamon, nutmeg, salt, baking powder, and baking soda and mix but do not overmix.
- Pour the batter into the cupcake liners, filling it 3/4s of the way up.
- To make the cream cheese filling, simply mix the softened cream cheese, 1 tsp flour, and 2 tbsp sugar until well combined. Mix well.
- Add about 1 tbsp of the cheesecake filling to the center of each cupcake liner. Do not swirl.
- Bake for 20 minutes.
Notes
- Do not overmix the muffin batter.
- Use room temperature eggs and softened cream cheese.
- Please use 100 percent pure pumpkin puree. Not to be confused with pumpkin pie mix.
- Do not overbake the muffins.
Nutrition
Calories: 396kcal | Carbohydrates: 46g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 57mg | Sodium: 232mg | Potassium: 158mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3372IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg