Description
Indulge in the perfect balance of pumpkin and cheesecake with these easy-to-make pumpkin cheesecake muffins. Moist and flavorful, they’re the ultimate autumnal treat.
Ingredients
– 1 (15 oz) can pumpkin puree
– 8 oz cream cheese, softened
– 3 eggs
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
Instructions
1. – Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. – In a medium bowl, beat the cream cheese until smooth. Add 1/4 cup of the sugar and mix until well combined. Set aside.
3. – In a large bowl, whisk together the pumpkin puree, remaining 3/4 cup sugar, and eggs until smooth.
4. – In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
5. – Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
6. – Scoop about 2 tablespoons of the pumpkin batter into each muffin cup. Top each with a heaping tablespoon of the cream cheese mixture.
7. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American