Pumpkin Cheesecake Muffins
Equipment
- 1 muffin tin
- 12 paper liners
- 2 Mixing bowls
- 1 Electric mixer
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup canned pumpkin puree
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup pecans chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine granulated sugar, vegetable oil, egg, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy.
- Fill each muffin liner halfway with the pumpkin batter.
- Add a spoonful of the cream cheese mixture in the center of each muffin.
- Top with remaining pumpkin batter, filling each liner 3/4 full.
- Sprinkle chopped pecans on top of each muffin if desired.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a cooling rack.
- Allow muffins to cool completely for at least 30 minutes before serving.
Notes
For best results, ensure the cream cheese is fully softened to achieve a creamy texture without lumps. The muffins are delicious both warm and at room temperature, and they can be stored in an airtight container in the refrigerator for up to five days. If you prefer, you can substitute the pecans with walnuts or omit the nuts altogether for a nut-free version.
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