Description
These pumpkin cheesecake muffins combine moist pumpkin spice batter with a creamy cheesecake filling. They are easy to make and perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, 1 cup sugar, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, oil, 2 eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- In a small bowl, beat cream cheese with 1/4 cup sugar, 1 egg, and vanilla extract until creamy.
- Spoon 1 tablespoon of pumpkin batter into each muffin cup. Add a teaspoon of cream cheese mixture on top. Cover with another tablespoon of pumpkin batter.
- Bake for 18 to 22 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use full-fat cream cheese for the best texture.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg