Pumpkin Cheesecake Muffins: Indulgent Fall Treats You’ll Love
Enjoy the delightful combination of pumpkin and cheesecake in these indulgent muffins, perfect for the fall season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, cream cheese, granulated sugar, and brown sugar.
- Add eggs and vanilla extract to the mixture and beat until smooth.
- In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring the muffins to a wire rack.
Notes
- For a more intense flavor, consider adding chocolate chips or nuts.
- These muffins can be served warm or at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Muffins, fall treats, pumpkin muffins, dessert