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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1½ tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract

Method
 

  1. Mix cream cheese, ¼ cup sugar, egg yolk, and ½ tsp vanilla until smooth. Set aside.
  2. Preheat oven to 375°F. Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Add pumpkin, oil, both sugars, eggs, and vanilla. Stir just until combined.
  3. Fill 12 lined muffin cups with a tablespoon of batter, add a teaspoon of filling, and cover with another tablespoon of batter.
  4. Bake 18 to 20 minutes until domed and a toothpick inserted near the edge comes out clean. Cool in pan 5 minutes, then transfer to a rack.

Notes

The muffins taste best the day they are baked, but they hold well in the fridge. If you make them ahead, let the filling cool completely before covering, or condensation will soften the tops.