Description
Moist pumpkin spice muffins with a rich, creamy cheesecake center – the ultimate cozy fall treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Pinch of ground cloves (optional)
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1 egg yolk
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a muffin pan with parchment liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Combine wet and dry ingredients, mixing just until combined; do not overmix.
- In a separate bowl, beat cream cheese, 1/4 cup sugar, and egg yolk until smooth.
- Fill muffin liners 2/3 full with pumpkin batter.
- Add a dollop of cheesecake filling to each muffin or pipe in for a swirl effect. Swirl gently with a toothpick if desired.
- Sprinkle with coarse sugar for crunch (optional).
- Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for 15–18 minutes, until muffins are set.
- Cool before serving; store in refrigerator.
Notes
For best texture, use room-temperature cream cheese and eggs. Avoid overmixing the batter for tender muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American