Description
Indulge in the perfect combination of pumpkin and cheesecake with these irresistible Pumpkin Cheesecake Muffins. Featuring a moist pumpkin cake base and a creamy, swirled cheesecake filling, these muffins are the ultimate fall treat.
Ingredients
– 1 (15 oz) can pumpkin puree
– 8 oz cream cheese, softened
– 3/4 cup granulated sugar
– 2 eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. – Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. – In a medium bowl, beat the cream cheese with 1/4 cup of the sugar until smooth and creamy. Set aside.
3. – In a large bowl, whisk together the pumpkin puree, remaining 1/2 cup sugar, eggs, and vanilla until well combined.
4. – In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
5. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. – Scoop about 2 tablespoons of the pumpkin batter into each muffin cup, then top with a heaping tablespoon of the cream cheese mixture.
7. – Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a decorative touch, you can dust the top of the muffins with a light coating of powdered sugar before serving. These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American