My mom and I made Pumpkin cheesecake muffins and they came out so delicious! You have to try them. These Pumpkin Cheesecake Muffins are great for fall breakfast or a delightful dessert!

Pumpkin Cheesecake Muffin

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Ingredients

For the Pumpkin Muffins

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 tbsp pumpkin spice
1/2 cup vegetable oil
1/2 cu brown sugar
2 large eggs
1 cup canned pumpkin puree

For the Cheesecake Filling

8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 large egg yolk

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and egg yolk until smooth. Set aside
Make the Pumpkin Muffin Batter: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, vanilla extract vegetable oil, brown sugar and pumpkin puree.

Assemble the Muffins:

Fill each muffin cup with a spoonful of pumpkin muffin batter until they are about 1/3 full.
Add a spoonful of the cheesecake filling on top of the pumpkin batter in each muffin cup.
Top each muffin with more pumpkin batter until the cups are about 2/3 full.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Enjoy your homemade Pumpkin Cheesecake Muffins! These are perfect for a fall breakfast or a delightful dessert.

Keyword Fall, Fall desert

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