Description
Experience the warmth of fall with these delightful pumpkin cheesecake muffins, featuring a creamy filling and a hint of spice—perfect for breakfast or dessert!
Ingredients
Scale
For the Muffin Base:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2. In a large mixing bowl, combine all-purpose flour, baking powder, ground cinnamon, granulated sugar, and brown sugar.
- 3. In another bowl, whisk together pumpkin puree, eggs, and vanilla extract until smooth.
- 4. Gently fold the wet mixture into the dry ingredients until just combined—avoid overmixing.
- 5. In a separate bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth.
- 6. Spoon muffin batter into each lined muffin cup until halfway full.
- 7. Add about one tablespoon of cream cheese filling on top of each muffin.
- 8. Cover with additional muffin batter until the cups are about two-thirds full.
- 9. Bake in preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
- 10. Allow muffins to cool slightly before serving warm for an extra cozy treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg