Description
These Pumpkin Cheesecake Muffins are the perfect fall treats, combining the rich flavors of pumpkin and cheesecake in a deliciously moist muffin.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, cream cheese, and sugars until smooth.
- Add in the vegetable oil, eggs, and vanilla extract; mix until well combined.
- In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill muffin liners with the batter and bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- For an extra touch, swirl in additional cream cheese into the batter before baking.
- Keep an eye on baking time as ovens may vary.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pumpkin Cheesecake Muffins