Pumpkin Cheesecake Muffins
Pumpkin cheesecake muffins are a delightful fall-inspired treat that combines the rich, spiced flavors of pumpkin swirled with the creamy goodness of cheesecake.
Ingredients
Pumpkin Batter
- 1 cup Libby's Canned Pumpkin Purée
- ¼ cup Canola Oil
- ¼ cup Milk
- ½ cup White Granulated Sugar
- ½ cup Packed Brown Sugar
- 2 Large Eggs
- 2 cups All-Purpose Flour
- 1 ½ tablespoons Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Cheesecake Batter
- 8 ounces Cream Cheese softened
- ¼ cup White Granulated Sugar
- 1 tablespoon All-Purpose Flour
- 2 teaspoons Milk
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 24 muffin liners.
- In a large mixing bowl or an electric mixer with a paddle attachment, mix together pumpkin puree, canola oil, milk, white granulated sugar, brown sugar, and eggs.
- In a separate bowl, sift or whisk together dry ingredients - flour, pumpkin pie spice, ground cinnamon, nutmeg, baking soda, and salt. Slowly add dry ingredients to wet ingredients until well blended.
- In another bowl, use a handheld mixer to combine cheesecake batter ingredients. Add it to an icing bag and push the tip into the pumpkin batter. Pull up while squeezing the bag to fill the centers.
- Bake in the oven for 18-20 minutes. Check for doneness by inserting a toothpick into the pumpkin part of the muffin and see if it comes out clean. If it does, remove it from the oven and cool on a cooling rack.
Nutrition
Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 32mgSodium: 110mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 1752IUVitamin C: 1mgCalcium: 27mgIron: 1mg