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–+ servings
delicious pumpkin cheesecake muffins

Pumpkin Cheesecake Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 muffin tin 12-cup
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 ice cream scoop or spoon
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, vegetable oil, and eggs until smooth.
  • In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • In another bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
  • Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese mixture, and top with more pumpkin batter.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

For a decorative touch, swirl the cream cheese mixture slightly with a toothpick before baking to create a marbled effect on top of the muffins. Make sure the cream cheese is fully softened to ensure a smooth filling, and do not overmix the batter to keep the muffins light and fluffy. Adjust spices to your preference if you prefer more or less spice flavor.
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