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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins: Autumn's Comfort in Every Bite

Delight in these Pumpkin Cheesecake Muffins, a perfect fusion of spiced pumpkin and creamy cheesecake center, embodying the essence of autumn.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose flour Whole wheat flour can be used for a healthier option.
  • 1 cup Granulated sugar Coconut sugar can be used as a low-GI option.
  • 2 teaspoons Baking powder Ensure it's fresh.
  • 1 teaspoon Baking soda Ensure it's fresh.
  • 1 teaspoon Ground cinnamon Pumpkin pie spice can be used as a substitute.
  • 1 teaspoon Ground nutmeg Pumpkin pie spice can be used as a substitute.
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable oil Melted coconut oil or unsweetened applesauce are healthier options.
  • 2 large Eggs Can be replaced with flax eggs for a vegan version.
  • 1 cup Pumpkin puree Ensure it’s well-drained.
  • 1 teaspoon Vanilla extract Use pure extract for the richest flavor.
For the Cheesecake Filling
  • 8 ounces Cream cheese Make sure it's softened.
  • 1/4 cup Extra sugar Adjust according to your taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In another bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. In a separate bowl, beat the softened cream cheese, extra sugar, egg, and a splash of vanilla extract until smooth.
  6. Fill each muffin liner halfway with pumpkin batter, add cheesecake filling, then top with more pumpkin batter.
  7. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 900IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Avoid overfilling muffin liners and store in an airtight container for up to 1 week.

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