Description
These Pumpkin Cheesecake Muffins offer a delightful combination of moist pumpkin-flavored cake with a creamy, sweetened cream cheese center. Perfect for fall or anytime you crave a seasonal treat, they are easy to make and bake quickly, resulting in a tender muffin with a luscious cheesecake surprise inside.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal of muffins after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a large bowl, mix the canned pumpkin puree, eggs, vegetable oil, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
- Prepare Cream Cheese Filling: In a separate small bowl, beat the softened cream cheese until smooth and creamy.
- Sweeten Cream Cheese: Add granulated sugar and vanilla extract to the cream cheese and mix until the filling is fully blended and creamy.
- Fill Muffin Liners with Pumpkin Batter: Spoon the pumpkin batter into each paper liner, filling them halfway to allow room for the cream cheese filling and additional batter.
- Add Cream Cheese Center: Place about a teaspoon of the cream cheese mixture into the center of each muffin filled with pumpkin batter.
- Top with Remaining Pumpkin Batter: Carefully spoon more pumpkin batter over the cream cheese filling until each liner is about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the pumpkin part of the muffin (avoiding the cheesecake center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- Do not overmix the batter to keep the muffins tender and light.
- The pumpkin pie spice can be adjusted to taste, or you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container in the refrigerator for up to 3-4 days; they can be reheated gently before serving.
