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Description
Enjoy these delightful pumpkin cheesecake muffins, a perfect fall treat combining spiced pumpkin cake with a creamy cheesecake swirl. Easy to make and bursting with seasonal flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the 2 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- Mix in the pumpkin puree and buttermilk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup sugar until smooth.
- Beat in the remaining egg and 1 teaspoon vanilla extract until well combined.
- Spoon about 2 tablespoons of pumpkin batter into each muffin liner.
- Add about 1 tablespoon of the cream cheese mixture on top of the pumpkin batter.
- Swirl the cream cheese mixture into the pumpkin batter with a toothpick or skewer.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the pumpkin batter.
- Ensure your cream cheese and butter are truly softened for the cheesecake swirl mixture to prevent lumps.
- You can toast the pumpkin seeds for a crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg