Description
These bakery-style pumpkin cheesecake muffins are the ultimate autumn treat, featuring a moist, spiced pumpkin base contrasted by a rich, velvety cream cheese center. Perfect for cool mornings, these muffins utilize a careful ratio of oil and spices to ensure a tender crumb and deep, aromatic flavor that lasts for days.
Ingredients
2 cups all-purpose flour
1 cup 100% pumpkin puree
8 oz cream cheese, softened
1.5 cups granulated sugar, divided
1/2 cup vegetable oil
2 large eggs, room temperature
2 tsp pumpkin pie spice
1 tbsp baking powder
1/2 tsp salt
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
Beat softened cream cheese with 1/4 cup sugar and one egg until smooth; transfer to a piping bag.
Whisk flour, baking powder, salt, and pumpkin spice in a medium bowl.
Whisk pumpkin puree, oil, 1.25 cups sugar, and the remaining egg in a large bowl.
Fold the dry ingredients into the wet ingredients until just combined.
Spoon a small amount of batter into each muffin cup.
Pipe the cheesecake filling into the center of the batter.
Top with the remaining pumpkin batter.
Bake for 20-25 minutes or until a toothpick inserted into the cake portion comes out clean.
Notes
Ensure ingredients are at room temperature to prevent the cream cheese from lumping. Do not overmix the batter to maintain a light, airy crumb. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg