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
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.
Don’t forget to pin this for later!
