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Pumpkin cheesecake muffins

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

for the pumpkin cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1/2 cup canola (or /vegetable) oil)

for the cream cheese swirl

  • 8 ounces cream cheese
  • 1/3 cup granulated sugar
  • 1 egg

Instructions

  1. Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree.
  2. Grease muffin trays. Pour half of the pumpkin batter into 12 muffin cups. Then add half of the cream cheese filling on top. Swirl with a knife to create a marbled effect.
  3. Scoop the remaining half of the pumpkin mixture into the 12 cups. Top with the second half of the cream cheese mixture. Swirl again with your knife to combine. Dust with ground cinnamon. Bake until knife comes out clean when inserted into muffin, about 20 minutes.

Keywords: fall, easy, decadent, delicious