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Pumpkin Cheesecake Muffins

Irresistibly Soft Pumpkin Cheesecake Muffins to Savor

Enjoy these Pumpkin Cheesecake Muffins, a delightful fusion of spiced pumpkin and creamy cheesecake center, perfect for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 Substitute with gluten-free flour if needed.
  • 1 cup granulated sugar Brown sugar can be used for richer flavor.
  • 2 teaspoons baking powder Ensure freshness for best rise.
  • 1 te teaspoon baking soda Essential for leavening.
  • 1 teaspoon ground cinnamon Warm fall flavor.
  • 0.5 teaspoon ground nutmeg Adds cozy spice.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cup vegetable oil Can use melted coconut oil.
  • 2 large eggs Bind ingredients; can use flax eggs.
  • 1 cup pumpkin puree Fresh puree is best when well-drained.
  • 1 teaspoon vanilla extract Boosts flavor.
For the Cheesecake Center
  • 8 oz cream cheese Can use Neufchâtel for lighter option.
  • 0.25 cup additional sugar for cheesecake layer Adjust to taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

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 all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, combine vegetable oil, eggs, pumpkin puree, and vanilla extract. Mix until smooth.
  4. Beat cream cheese, additional sugar, and a splash of vanilla extract until creamy. Set aside.
  5. Fill each muffin liner halfway with pumpkin batter, add a dollop of cheesecake filling, then top off with more pumpkin batter.
  6. Bake for 20-25 minutes and check doneness with a toothpick.
  7. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Store muffins in an airtight container for up to a week. Freeze for up to 3 months.

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