Pumpkin Cheesecake Muffins recipe

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Ingredients

1 cup pumpkin puree
1 cup white sugar
½ cup vegetable oil
2 tablespoons vegetable oil
2 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup white sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon, or to taste
¼ cup cold butter, cut into chunks
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
2 tablespoons all-purpose flour

Nutrition Info

406.7 calories
carbohydrate: 47.2 g
cholesterol: 61.7 mg
fat: 22.9 g
fiber: 1.3 g
protein: 4.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 293.3 mg
sugar: 30 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.

  2. Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.

  3. Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture, pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.

  4. Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.

  5. Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.

  6. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Recipe Yield

12 muffins

Recipe Note

Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.

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