Description
Indulge in the delightful combination of pumpkin and cheesecake with these easy-to-make Pumpkin Cheesecake Muffins. Perfect for autumn gatherings or a cozy fall treat.
Ingredients
– 1 (15 oz) can pumpkin puree
– 3 eggs
– 1 cup sugar
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 8 oz cream cheese, softened
– 1/4 cup sugar
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, eggs, 1 cup sugar, vegetable oil, and vanilla extract until well combined.
3. – In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – In a small bowl, beat the cream cheese and 1/4 cup sugar until smooth.
6. – Scoop the pumpkin batter into the prepared muffin cups, filling them about 3/4 full.
7. – Top each muffin with a dollop of the cream cheese mixture.
8. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Refrigerate any leftover muffins in an airtight container for up to 5 days. These muffins also freeze well for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American