Pumpkin Cheesecake Muffins: The Best Fall Treat You’ll Love
Delicious and moist pumpkin cheesecake muffins that are perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, eggs, and milk until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Top each muffin with a dollop of cream cheese mixture.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- You can add chocolate chips for an extra treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Cheesecake Muffins, fall treats, desserts