Description
Soft and moist pumpkin muffins swirled with a rich, creamy cheesecake center, perfectly spiced for a cozy fall treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- In a separate bowl, beat cream cheese with powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter.
- Add a spoonful of cheesecake mixture to the center, then top with more pumpkin batter.
- Use a toothpick to gently swirl the cheesecake into the batter.
- Bake for 20–25 minutes until a toothpick inserted comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Muffins taste even better the next day.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American