Pumpkin Cheesecake Muffins: Easy Comfort for Fall Baking
Delicious pumpkin cheesecake muffins that are perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, cream cheese, granulated sugar, and brown sugar until smooth.
- Mix in the eggs, melted butter, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- 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
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Muffins, Fall Baking, Comfort Food