Description
Moist Pumpkin Cheesecake Muffins filled with a creamy cheesecake center—perfect for fall baking! Enjoy the delightful blend of pumpkin and spices in every bite. 🎃
Ingredients
Scale
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the Muffin Batter: 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.
- Make the Cheesecake Filling: In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
- Assemble the Muffins: 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 to Perfection: 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
