I’m so excited about this recipe with you today. It is officially my first fall recipe and I’m super pumped about cooking and baking all the things over the next few months. I also can’t believe were almost officially in fall. I’m sort of in denial.
I’m going to Verona, Italy on Tuesday and the weather looks still pretty
summer-y. I’m packing lots of summer dresses (that are lose because pasta!) and a few sneakers. I’m packing a camera and I plan on eating every pasta dish I come across. It should be both fun and educational.
Before I hit the road, I wanted to share a super fall recipe with you and I think this one is perfect. It’s super easy to throw together and the cream cheese topping is DELICIOUS. There’s a chance I just peeled off the top of the muffin and ate that all by itself. There were no regrets!
I also love how the swirl of the orange and white look—it’s so pretty. The muffins are super fluffy and close to what a pumpkin cupcake would taste like but we’re gonna call them muffins so we can eat them before noon.
Pumpkin Cheesecake Muffins
- Cheesecake Topping:
- 4 oz cream cheese
- 3 tablespoons powdered sugar
- 1 egg yolk
- Muffins Batter:
- 1 2/3 cups all purpose flour
- 2 tablespoons cocoa nibs
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup canned pumpkin
- 1 1/3 cups white granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- In a medium bowl, whisk together the cream cheese, powdered sugar and egg yolk until smooth.
- Preheat your oven to 350 degrees F. Place muffin liners inside the muffin cups and set aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa nibs, pumpkin pie spice, baking powder, baking soda and salt.
- To another medium bowl, add the pumpkin puree, sugar, vegetable oil and eggs; mix. Next, fold in the flour mixture until just combined, being sure not to over mix the batter.
- Divide the batter among the muffin cups, filling each one 3/4 of the way full.
- Add a scant teaspoon of the cream cheese mixture to the tops of each of the muffins. Using a skewer or a knife, swirl it into the batter.
- Transfer the muffins to the oven to bake for 25 to 30 minutes, or until they are puffed, lightly golden brown and a wooden pick or skewer inserted into the muffin’s center comes out clean. Cool on rack for 5 minutes and serve warm.
Yield: Makes 12 muffins
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.