Pumpkin Cream Cheese Muffins
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Servings: 12 muffins
Equipment
Ingredients
muffin:
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice okay to use cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 ounces canned pumpkin puree 15oz is equivalent to about 1 3/4 cups, okay to roast and puree fresh pumpkin instead of using canned
- 1/2 cup granulated sugar
- 2/3 cup golden brown sugar packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
cheesecake topping:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Prep work: Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups all purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set aside.
- Mix wet ingredients: In large bowl, whisk together 15 ounces canned pumpkin puree, 1/2 cup granulated sugar, and 2/3 cup golden brown sugar. Mix in 2 large eggs, 1/2 cup vegetable oil, and 1 tablespoon vanilla extract.
- Combine to make pumpkin batter: Slowly whisk the flour mixture into the wet ingredients until there are no lumps. Fill muffin cups evenly about 3/4 full. If you have excess batter, you may end up with enough for a 13th muffin to make a baker's dozen. If you use all of the batter, they may spill over. Tip: Using a large cookie scoop makes it easy and drip-free.
- Make cream cheese topping: In a medium bowl with electric beaters, or in a stand mixer bowl with the whisk attachment, beat the 8 ounces cream cheese until smooth. Add in 1/4 cup granulated sugar, 1 large egg yolk, and 2 teaspoons vanilla extract and beat the mixture until it is fully combined.
- Add topping: Top each muffin with a small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
- Bake: Place muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven door to check on the muffins until they are nearing the end of their cooking time. Once removed from the oven, allow to sit in muffin tin for a few minutes before transferring to a cooling rack.
Notes
Store cooled leftover muffins in an airtight container in the refrigerator.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 266mg | Potassium: 187mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5836IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg