Print

Pumpkin Cheesecake Muffins: Easy Comfort for Fall Baking

Pumpkin Cheesecake Muffins

Delicious pumpkin cheesecake muffins that are perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the pumpkin puree, cream cheese, granulated sugar, and brown sugar until smooth.
  3. Mix in the eggs, melted butter, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fill the muffin cups about 2/3 full with the batter.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

  • These muffins are great served warm or at room temperature.
  • They can be topped with whipped cream for added indulgence.

Nutrition

Keywords: Pumpkin Cheesecake Muffins, Fall Baking, Comfort Food