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One Perfect Pumpkin Cheesecake Muffins Recipe

Pumpkin Cheesecake Muffins
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These pumpkin cheesecake muffins combine moist pumpkin spice cake with a creamy cheesecake center. They are easy to make and perfect for fall.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown 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
  • 1/4 cup milk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, 1 cup sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, mix pumpkin puree, oil, 2 eggs, and milk until smooth. Add wet ingredients to dry ingredients and stir until just combined.
  4. In a small bowl, beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla extract until smooth.
  5. Spoon half the muffin batter into the muffin cups. Add a tablespoon of cream cheese mixture on top. Cover with remaining muffin batter.
  6. Bake for 20 to 25 minutes, until a toothpick inserted into the muffin portion comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store muffins in the refrigerator for up to 5 days.
  • You can freeze these muffins for up to 3 months.
  • Use full-fat cream cheese for the best texture.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cheesecake-muffins-recipe/