Pumpkin Cheesecake Muffins: The Best Indulgent Fall Treat
Delight in these Pumpkin Cheesecake Muffins, the perfect indulgent treat for the fall season.
Equipment
- Muffin Tin
- electric mixer
- Mixing Bowls
Ingredients
For the Muffins
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.5 cups vegetable oil
- 2 pcs eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese softened
- 0.25 cup sugar
- 1 pcs egg
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla. Fold in the dry ingredients until just combined.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
- Fill each muffin liner halfway with pumpkin batter. Add a spoonful of cheesecake filling and top with more pumpkin batter until liners are ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Notes
Ensure your cream cheese is at room temperature to avoid lumps. Avoid overmixing the muffin batter for fluffiness. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months.
Nutrition
Serving: 1muffinCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 160mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!