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Pumpkin Cheesecake Muffins
The flavor in these Pumpkin Cheesecake Muffins is out of this world!
Prep Time
20
mins
Cook Time
25
mins
Total Time
45
mins
Course:
Dessert
Cuisine:
American
Keyword:
cheesecake, pumpkin
Servings:
12
Calories:
279
kcal
Ingredients
Muffin Ingredients
1
15 oz. can
Pumpkin
1/4
cup
Vegetable oil
2
Eggs (Large)
1
cup
Sugar
1
tsp
Vanilla
2
cups
All-purpose Flour
1
tsp
Baking Powder
1/2
tsp
Baking soda
1
tsp
Ground cinnamon
1/2
tsp
Ground ginger
1/2
tsp
Ground nutmeg
1/8
tsp
Ground cloves
1/2
tsp
Salt
Cheesecake Filling
8
oz.
Cream cheese (softened)
5
tbsp
Sugar
1
egg
Yolk
1/2
tsp
Vanilla
Chopped nuts
(Optional)
Instructions
Preheat Oven to 350 degrees.
Grease and flour muffin tins. Or use paper cupcake liners (I still like to grease these also).
Muffins
In a medium bowl, mix together the pumpkin, oil, and sugar until combined. Add eggs 1 at a time mixing after each addition. Mix in vanilla.
In a separate bowl combine the dry ingredients. Mix together.
Slowly add the dry ingredients to the wet ingredients. Mix just until combined.
Mix all ingredients together until creamy.
Fill muffin cups 1/2 full with batter mixture, top with 1/2 TBS of the filling mixture. Swirl the 2 together with a knife or toothpick.
Bake in the oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
*Note – The cheesecake filling will be a little wet even when it is completely cooked. Take note of where you test for doneness.
Nutrition
Calories:
279
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
47
mg
|
Sodium:
248
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
295
IU
|
Vitamin C:
0.02
mg
|
Calcium:
48
mg
|
Iron:
1
mg