Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins horizontal

A pretty swirl of all flavors fall creates these fluffy and ultra satisfying pumpkin cheesecake muffins. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: Makes 12 muffins

Ingredients

  • 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

Directions

  1. In a medium bowl, whisk together the cream cheese, powdered sugar and egg yolk until smooth. 
  2. Preheat your oven to 350 degrees F. Place muffin liners inside the muffin cups and set aside. 
  3. In a medium bowl, whisk together the all-purpose flour, cocoa nibs, pumpkin pie spice, baking powder, baking soda and salt. 
  4. 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. 
  5. Divide the batter among the muffin cups, filling each one 3/4 of the way full. 
  6. 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. 
  7. 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.
Presented by: