Description
Spiced pumpkin cheesecake muffins blend autumnal warmth with creamy richness, creating a delightful seasonal treat. Irresistible layers of tender muffin and smooth cheesecake promise comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
Spices and Seasonings:
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350°F and positioning paper liners inside a standard muffin tin, ensuring even spacing.
- Craft the dry foundation by combining flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing vessel, whisking thoroughly to distribute ingredients evenly.
- Create the liquid base in a separate large bowl by blending vegetable oil, eggs, pumpkin puree, and vanilla extract until the mixture achieves a smooth, consistent texture.
- Gently incorporate the dry ingredients into the liquid mixture, folding carefully to prevent overmixing and maintain the batter’s delicate structure.
- Prepare the creamy cheesecake filling by whipping cream cheese, sugar, egg, and vanilla until the mixture becomes silky and well-integrated.
- Construct the muffins by layering the components: first, fill each liner halfway with pumpkin batter, then add a generous dollop of cheesecake filling at the center.
- Complete the layering process by covering the cheesecake filling with additional pumpkin batter, filling each liner approximately three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow the muffins to rest in the tin for 5 minutes, then carefully transfer to a wire cooling rack to prevent continued baking and promote even cooling.
Notes
- Boost flavor by using freshly ground spices instead of pre-ground, which can lose potency over time.
- Prevent overmixing the batter to keep muffins tender and prevent tough, dense texture; stop stirring once dry ingredients are just incorporated.
- Swap vegetable oil with Greek yogurt or applesauce for a lighter, lower-fat version that maintains moisture and richness.
- Create gluten-free muffins by replacing wheat flour with a cup-for-cup gluten-free blend, ensuring the same delicious texture and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg