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Pumpkin Cheesecake Muffins: A Delicious Fall Treat!

Pumpkin Cheesecake Muffins
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Pumpkin Cheesecake Muffins are a delightful fall treat that combines the rich flavors of pumpkin and creamy cheesecake in a moist muffin.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
  6. Fill each muffin cup halfway with the pumpkin batter, then add a dollop of the cream cheese mixture on top, followed by more pumpkin batter to fill the cups about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a spicier flavor, add a pinch of ground ginger or cloves.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They can also be frozen for up to 2 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-cheesecake-muffins-fall-treat-recipe/