Enjoy this recipe for Pumpkin Cheesecake Muffins that Sue made for us! They are a perfect treat to bring to all your holiday gatherings and a great way to show off your homemade pumpkin purée!
Easy Pumpkin Cheesecake Muffins
1 15oz can or homemade pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
Filling:
8 oz cream cheese, at room temperature
1 large egg yolk
5 tbsp sugar
1/8 tsp vanilla
chopped nuts, walnuts or pecans (optional)
Preheat oven to 350 F
Step 1:
- Mix canned pumpkin, oil and sugar together, either by hand or with a mixer on low
- Add in eggs, one at a time, combining thoroughly after each
- Add vanilla
- Whisk together flour, baking powder, baking soda, salt and spices in a separate bowl
- Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Step 2:
- Mix together cream cheese, sugar, egg yolk and vanilla until well combined
Step 3:
- Grease your muffin tins or line with paper cups
- Drop in spoonfuls of pumpkin mixture
- Add smaller spoonfuls of cream cheese mixture on top
- Swirl with a skewer
- Optional: Top with crushed nuts
Step 4: Bake as follows, turning the tins half way through baking times
- Mini muffins 20- 25 min
- Standard muffins 25-30 min
- Jumbo muffins 30 – 40 min
