The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin. It's the treat you've been waiting for!
These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your holiday gatherings. Whether your into jumbo muffins, or bite-sized minis, these muffins are sure to be an instant hit !
Step 1: Ingredients
1 15 oz can pumpkin
1/4 cup vegetable oil
2 large eggs
1 (200g) cup sugar
1 teaspoon vanilla
1 1/2 cups (188g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Scoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
Chopped nuts (walnuts, pecans) (optional)
Step 2: Muffins
Preheat oven to 350F (180C)
Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Whisk together flour, baking powder, baking soda, salt, and spices.
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Step 3: Filling
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Step 4: Assemble
Grease your muffin tins or line with paper cups.
Drop in spoonfuls of pumpkin mixture.
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.
Optional: top with crushed nuts. Pumpkin seeds (pepitas) are also a great topping!
Step 5: Bake
Bake as follows, turning the tins half way through baking times:
mini muffins: 20-25 min
standard muffins: 25-30 min
jumbo muffins: 30-40 min
Wasn't that easy?