Pumpkin Cheesecake Muffins
Moist pumpkin muffins swirled with creamy cheesecake filling, the perfect fall treat.
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Servings: 12 muffins
Calories: 290kcal
Cost: $8–10
Equipment
- 1 Standard 12-cup muffin tin with paper liners
- 12 Paper muffin liners standard size
- 2 Large mixing bowls wet & dry ingredients
- 1 Electric mixer or whisk for batter & cream cheese
- 1 Measuring cups/spoons
- 1 Rubber spatula folding & scraping
- 1 Piping bag or small spoon for cream cheese swirl
- 1 Toothpick for swirl & doneness test
- 1 Wire cooling rack cooling muffins
Ingredients
Dry Ingredients
- 1 ¾ cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
Wet Ingredients
- 1 cup Pumpkin puree drained slightly
- ½ cup Vegetable oil or melted butter
- 2 large Eggs room temp
- 1 teaspoon Vanilla extract
Cheesecake Filling
- 8 oz Cream cheese softened
- ½ cup Powdered sugar
- 2 tablespoon Butter softened
Instructions
- Preheat oven to 375°F, line muffin tin with liners.
- Whisk flour, sugars, baking powder, baking soda, salt, and spices.
- Combine pumpkin, oil, eggs, vanilla until smooth.
- Fold wet into dry until just combined.
- Beat cream cheese, powdered sugar, butter, vanilla until smooth.
- Fill cups halfway with batter, add cream cheese dollops.
- Swirl with toothpick.
- Bake 18–22 min until toothpick (pumpkin part) comes out clean.
- Cool 5 minutes in pan, then transfer to rack.
Notes
For best results, use room temperature ingredients and slightly drain the pumpkin puree to avoid excess moisture.
Nutrition
Serving: 90g | Calories: 290kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3800IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg