Pumpkin Cheesecake Muffins
It is time for our first pumpkin recipe! I am not a fan of pumpkin but anything pumpkin with cheesecake is a complete game changers. Let’s get started.
Ingredients:
Muffin Batter
- 1 1/3 C flour
- 1 C pumpkin puree
- 1 C granulated sugar
- 1/2 C melted butter
- 2 L eggs
- 1 Tsp vanilla extract
- 1 Tsp baking soda
- 1 Tsp baking powder
- 1 Tsp ground cinnamon
- 1/2 Tsp nutmeg
- 1/4 Tsp ground cloves
- 1/4 Tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 C greanulated sugar
- 1 L egg yolk
- 1/2 Tsp vanilla extract
Topping
- 2 Tbls greanulated sugar
- 1 Tsp cinnamon
Directions:
- Preheat oven to 350º. Line a muffin tin with liners and set aside
- In a large bow whisk together flour, baking soda, baking powder, spices and salt.
- In another bowl whisk together pumpkin puree, sugar, butter, eggs and vanilla. Once fully mixed combine the wet ingredients with the dry ingredients until fully mixed
- For the cheesecake filling beat the cream cheese, sugar, egg yolk and vanilla until smooth
- Scoop the batter into the liners about 2/3 full and add the cheesecake mixture in the center. Top with a little more pumpkin batter
- For the topping mix cinnamon, sugar and sprinkle generously over each muffin
- Bake for 18-22 minutes or until the toothpick comes out clean (don’t stick the toothpick into the center, go off to the side)
- Let the muffins cool and the cheesecake set before digging in.
I do like to add a caramel drizzle a hot cup of tea on the side. It is so delicious!! You can freeze them for up to 2 months just make sure to thaw overnight in the fridge before serving. They can also be reheated in the microwave for about 10-15 seconds. If you have a gluten allergy like me you can substitute the flour with a 1:1 gluten free flour blend. I hope you enjoy!!!
Happy Hauntings!
-Dezi
Life of Dez 