Description
These Pumpkin Cheesecake Muffins are a delightful blend of creamy cheesecake and spiced pumpkin, perfect for any occasion and sure to impress family and friends.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Do not overmix the batter.
- Spoon the batter into a lined muffin tin, filling each cup about 2/3 full.
- Sprinkle a little cinnamon on top of each muffin before baking.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Chill the muffins in the fridge for an hour before serving for enhanced flavor.
Notes
- Using fresh pumpkin puree delivers a richer flavor compared to canned.
- Prep Time: 15
- Cook Time: 20
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: pumpkin, cheesecake, muffins, fall, dessert