You know how everyone has their signature recipe? Like something they can always make and it turns out good every single time? Well, this is mine. In true basic-fall-girl fashion, I LOVE all-things pumpkin related and would literally die for a cheesecake on any given day. So when I finally mastered a recipe that includes both, it took everything out of me not to stockpile pumpkin for the entire year.
These insanely good muffins are not only a perfect seasonal treat but dare I say, they’re also super moist. In my opinion, nothing ruins the vibe more than a pretty dessert that you have to eat with a glass of water. Meanwhile, these muffins check both boxes, they’re pretty and mouth-watering. See the recipe below for a complete melt-in-your-mouth experience.
Pumpkin Cheesecake Muffins
Equipment
- 1 Stand or hand mixer optional
Ingredients
Cheesecake Filling
- 6 ounces cream cheese, room temperature
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 egg white, room temperature
Pumpkin Muffins
- 1 ½ cup all-purpose flour
- 1 cup light brown sugar, unpacked
- 1 cup canned pumpkin puree
- ¼ cup vegetable oil
- ¼ cup unsalted butter, melted and cooled
- 6 tbsp milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.
Cheesecake Filling
- Using a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract and egg white. Beat until the mixture is well combined.
Pumpkin Muffin Batter
- For the muffin batter, add the butter, oil and milk into a large mixing bowl and beat until smooth.
- Add the brown sugar and vanilla extract, whisk until well combined.
- Add the eggs and beat until well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and beat until smooth.
- Add the pumpkin puree in folds until well combined.
- Add 2 tablespoons of the muffin batter to each cupcake liner, making sure the bottom is covered.
- Add 1 tablespoon of the cheesecake filling to the center of the batter.
- Add 2 more tablespoons to the top of the muffins. Use a toothpick to swirl each cupcake.
- Bake for 13-15 minutes, or until a toothpick inserted in the middle comes out dry.
- Let the muffins cool for 3-5 minutes before moving to a cooling rack.
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