Description
Delight in these moist and flavorful Pumpkin Cheesecake Muffins, combining the warm spices of pumpkin pie with a creamy cheesecake center. Perfect for fall breakfasts or festive gatherings, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened, full-fat block
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy. Set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix to keep muffins tender.
- Assemble Muffins: Spoon about 1 tablespoon of the pumpkin batter into each greased or lined muffin cup. Add a heaping teaspoon of the prepared cheesecake filling in the center, then top with another tablespoon of pumpkin batter. Swirl the batter gently with a toothpick to create a marbled effect.
- Bake: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not overmix the batter to avoid tough muffins.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best results.
- Swirling the cheesecake filling gently helps create a beautiful marbled design.
- Store baked muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat muffins slightly before serving for best taste.
