Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins are a delightful fusion of spiced pumpkin and creamy cheesecake, offering an irresistible treat perfect for any occasion. With a soft, tender crumb and visually appealing marbled appearance, these muffins are easy to prepare, making them ideal for both beginner bakers and seasoned pros. Enjoy them warm as a cozy breakfast or as an indulgent dessert that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 1 tbsp baking powder
- 8 oz cream cheese (softened)
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, eggs, and vanilla until smooth.
- Fold wet ingredients into dry until just combined; avoid overmixing.
- Beat cream cheese with sugar until creamy.
- Fill muffin cups halfway with batter, add a dollop of cream cheese filling on top, then cover with remaining batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added texture, consider folding in chocolate chips or nuts before baking. You can substitute Greek yogurt for cream cheese for a lighter option! Storing your muffins in an airtight container ensures freshness for up to three days at room temperature or longer in the refrigerator.