Pumpkin Cheesecake Muffins
Ingredients:
Pumpkin Muffins:
- 4 large eggs
- 1¾ cups granulated sugar
- 1 cup vegetable or canola oil
- 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
Cheesecake Swirl:
- 1 bar (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 large egg
- ¼ teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the oil and pumpkin and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
5. In another bowl, beat the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy.
6. Spoon the pumpkin batter into the muffin cups, filling each about two-thirds full.
7. Add a dollop of cheesecake mixture on top of each muffin and use a toothpick or knife to swirl the cheesecake into the pumpkin batter.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 320 kcal per muffin | Servings: 12 muffins
Tips:
Use room temperature cream cheese to ensure a smooth and easy-to-swirl cheesecake topping.
Avoid overmixing the batter to keep the muffins light and fluffy.