Description
A soft, spiced, and utterly delicious treat with a creamy cheesecake swirl that captures the very essence of autumn.
Ingredients
Scale
- → For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- → For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the oil, eggs, pumpkin puree, and vanilla. Pour into the dry ingredients and mix until just combined.
- In a third bowl, whisk the cream cheese, sugar, egg, and vanilla for the filling until smooth.
- Fill each muffin liner two-thirds full with pumpkin batter. Spoon 1 tbsp of the cheesecake filling into the center of each. Gently swirl with a toothpick.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Notes
- Make sure your cream cheese and eggs are at room temperature.
- Do not overmix the muffin batter.
- A gentle swirl will prevent the cheesecake from disappearing into the muffin.
- These are best stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Muffins