It’s pretty much a known fact that something about the change from summer to fall switches on a woman’s crazed obsession with all things PUMPKIN. Pumpkin spiced lattes, pumpkin pie, pumpkin this pumpkin that…everything about fall basks under the glorious reign of the mighty pumpkin.
That said, I decided the new lifestyle section of my blog simply would not be complete without throwing something–you guessed it–pumpkin out there for you to try. Delicious, sweet pumpkin amazingness might I add.
These muffins are a great twist on traditional pumpkin muffins. They have a heavenly cheesecake filling that makes every bite that much better. As they bake, the rich filling swirls to the top and peeks out to say hello.
The recipe is a mix of my friends’ mother’s brilliant concoction plus the inspiration of a few Pinterest recipes rolled into one mouthwatering mixture. They would be great for a fall-themed/holiday party, as a treat in your child’s lunchbox or just because! You can serve these piping hot with vanilla icecream, eat them plain, or top them off with some cheese cream icing for decadent cupcakes.
To embark on this journey to deliciousness, you will need two mixing bowls–a large and a medium one–to mix all your ingredients. You will end up combining the wet ingredients into the larger bowl holding the dry ingredients to create the pumpkin batter. You will then make the cheesecake filling separately and layer it in between the pumpkin batter in a muffin baking tray. Once in the oven, they don’t take long to bake and fill the house with the most fragrant, sweet spiced pumpkin aroma.
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- Preheat oven to 425F degrees. Line a muffin sheet with 12 liners or spray with non-stick spray and set aside to fill with muffin batter later.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together and set aside.
- In a medium bowl, whisk together the brown sugar and eggs. Whisk in the pumpkin purée, oil, milk and vanilla extract.
- Combine the wet ingredients with the dry ingredients in the large bowl and stir just until combined. Be careful to not overmix the batter.
- In a medium bowl, beat the cream cheese with an electric mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract and sugar. Beat until combined.
- Spoon 1 tablespoon of pumpkin muffin batter into the muffin cups. Add 1 tablespoon of cheesecake filling on top, then another tablespoon of muffin batter on top of that.
- Bake the muffins for 5 minutes at 425F degrees. With the muffins still in the oven, lower the temperature down to 350F and bake for another 15 minutes (or until a toothpick/fork inserted in center comes out clean). Allow muffins to cool for 10 minutes or serve hot with vanilla icecream. Make the muffins into cupcakes by spreading store-bought or homemade cream cheese icing over top.
- Muffins will store at room temperature for 3 days and in refrigerator for 5 days. Muffins freeze for up to 2 months.
I hope you enjoy baking these delicious pumpkin cheesecake muffins and let me know how you liked them!
What are your favorite pumpkin recipes for the fall?