Description
Deliciously moist and spiced pumpkin cheesecake muffins, perfect for a fall treat or a cozy breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Fill each muffin cup halfway with the pumpkin batter, then add about a tablespoon of the cream cheese mixture on top of the batter.
- Top the cream cheese with more pumpkin batter until each muffin cup is filled about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra flavor boost, add chocolate chips or chopped nuts to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- Try using pumpkin pie spice instead of the individual spices for a quicker option.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg