Easy Pumpkin Cheesecake Muffins

Intro: Easy Pumpkin Cheesecake Muffins

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

TOOLS:

• Mini Muffin Tin
• Mixer
• Digital Scale - I like this one

MUFFINS:

• 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

FILLING:

• 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)

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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.
Add vanilla.

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?

Enjoy!

Comments

[smallstrangegod]

I have kind of a silly question, about how many standard muffins does this yield? I've never made muffins..... ever (I know, it's sad) but I would love to make these for our dinner this Thanksgiving. I need to ABOUT how many this yields?!?!?!
If anyone could help that would be splendid :)

[scoochmaroo]

Good question - standard muffins, one dozen!

[virginiabray1]

I actually got 15 regular size muffins...standard muffin tins.

[jwystup]

I made these on Sunday and they were amazing! My boyfriend who doesn't eat sweets devoured a bunch of them. I think making mini muffins was a bad idea because I just kept eating one every time I passed the kitchen!!

[virginiabray1]

Made them with some frozen homemade pumpkin puree from the fall. They were yum...mmm...yyy!!! Will make again 👍

[Dfarnham25]

How should these be stored? Fridge or Tupperware on the counter?

[silm]

I will definitely try this recipe. I hope my brother like this.

[ErikaM13]

I teied rhese befor from this bakery. And oh my God now i want to make them for Christmas. Can't wait.

[JenP12]

Do you need to refrigerate these? Thanks.

[Mya1978]

The tops of my muffins fell when cooling off and the middle of the muffins where mushy like pumpkin pie. Are they supposed to be like this in the middle?? Or am I doing something wrong?? I'm using standard size tins and baking at 30 min.

[nahal.asghari]

Hi I have a question about how much is necessary to scale the warm pumpkin puree

[nahal.asghari]

hi.tnx for recipe.i have one question? how mouch pumokin need for it?plz gr,not oz

[donna.true.7]

I have some additional questions: Do you fill the muffin tins full to the top? (In my old muffin pans, filling them full to the top makes 18.) How do you know if they are done (What do you look for? The cream cheese mixture is soft...) Do you cool them in the tins, or take them out of the tins at a certain time to cool on a rack)? And, what is the best way to store them?

[donna.true.7]

Answering some of my own questions.... I filled the muffin tins full, and that's how they were when cooked - they don't "rise." I baked 18 muffins for 25 minutes. When I used a spatula to pull one out of a tin, the bottom was like a regular muffin. They did not fall apart. I let them cool about 15 minutes in the pan, but I don't think this matters a great deal. I forgot to mix the sugar in the cream cheese mixture, and they tasted great without it, so that's an option to save calories. Now, I just want to know: Do I store them in the refrigerator????

[missuz2u]

Would love to know the nutritional facts per serving

[donna.true.7]

From identical recipe floating around: Calories 213. Carbs 20.9. Fat 12.6 and Protein 4.7

[MarG2]

im going to make this muffins and i ,m going to enjoy/// thanks

[MarG2]

im going to make this muffins and i ,m going to enjoy/// thanks

[MarG2]

im going to make this muffins and i ,m going to enjoy/// thanks

[MarG2]

im going to make this muffins and i ,m going to enjoy/// thanks