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Pumpkin Cheesecake Muffins

Heavenly Pumpkin Cheesecake Muffins with a Creamy Surprise

Indulge in these Pumpkin Cheesecake Muffins that combine warm spices and a luscious cheesecake surprise.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free version.
  • 1 cup Sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda Ensure it's not expired for best results.
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice.
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Salt
  • 0.5 cup Vegetable Oil Melted butter can be used for a richer taste.
  • 2 Eggs Fresh is always best!
  • 1 cup Pumpkin Puree Well-drained fresh puree works beautifully.
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 0.25 cup Extra Sugar Adjust to taste.
  • 1 large Additional Egg for Filling Can be omitted for a lighter filling.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a large mixing bowl, blend together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. In a separate bowl, beat the softened cream cheese with sugar, additional egg, and a splash of vanilla extract until creamy.
  6. Fill each muffin liner halfway with pumpkin batter, add a spoonful of cream cheese filling, and then top with more pumpkin batter.
  7. Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for gatherings or cozy afternoons and can be made in advance and frozen for busy mornings.

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