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Pumpkin Cheesecake Muffins www.confessionsofabakingqueen.com

Pumpkin Cheesecake Muffins

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 regular size muffins & 12 mini muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall!   


Scale

Ingredients

Pumpkin Muffin

  • 250 Grams (2 Cups) All-Purpose Flour/ Plain Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/2 Teaspoon salt
  • 200 Grams (1 Cup) Dark Brown Sugar
  • 50 Grams (1/4 cup) Granulated Sugar
  • 15oz Pumpkin (not pumpkin pie filling)
  • 2 Large Eggs, at room temp.
  • 1 Tablespoon Pure Vanilla Extract
  • 4oz (1/2 Cup) Vegetable Oil

Cheesecake Filling

  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar

Optional Topping

  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe’s)

Instructions

  1. Preheat oven to 400F/204C and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar, and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F/204C for 5 minutes then reduce temperature to 350F/180C and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins. Let cool in tray for 5 minutes then flip on to a wire rack to cool completely. 

Keywords: pumpkin muffin recipe, cheesecake stuffed muffins, cheesecake filled muffins

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