Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins is a breakfast that serves 14. For 48 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 301 calories. This recipe from Sallys Baking Addiction requires baking powder, flour, unsalted butter, and cream cheese. 10838 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 45%, this dish is solid. Cheesecake Pumpkin Muffins, Pumpkin Cheesecake Muffins, and Mini Pumpkin Cheesecake Muffins are very similar to this recipe.

Servings: 14

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup (133g) packed light or dark brown sugar2

6 ounces (168g) cream cheese, softened to room temperature

1 egg yolk

2 large eggs

1/2 cup (62g) all-purpose flour

1 3/4 cups (220g) all-purpose flour (measured correctly)

3 Tablespoons (36g) granulated sugar

1 teaspoon ground cinnamon

1 1/2 teaspoons ground cinnamon

1/4 cup (50g) packed light or dark brown sugar

1/3 cup (80ml) milk

1 teaspoon pumpkin pie spice1

1 cup (227g) pumpkin puree

1/2 teaspoon salt

1/4 cup (60g) unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)

Equipment:

bowl

whisk

muffin liners

muffin tray

microwave

wire rack

oven

Cooking instruction summary:

Preheat oven to 425F (218C). Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.Make the pumpkin muffins:In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside.In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) 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. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.Bake for 5minutes 425F (218C) then, keeping the muffins in the oven, reduce heat to 350F (177C)3and continue baking for another 15-16minutes. The total time these muffins should be in the oven is around 20-21 minutes.Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.Make ahead tip:For longer storage, freeze muffinsfor up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

 

Step by step:

Preheat oven to 425F (218C). Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.Make the crumb-topping first

1. Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined.

2. Add the melted butter and mix until crumbs form. Set aside.Make the pumpkin muffins:In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside.In a medium bowl, whisk the brown sugar and eggs together until combined.

3. Whisk in the pumpkin, oil, milk, and vanilla.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy.

5. Add the egg yolk, vanilla extract, and sugar. Beat until combined.Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.

6. Bake for 5minutes 425F (218C) then, keeping the muffins in the oven, reduce heat to 350F (177C)3and continue baking for another 15-16minutes. The total time these muffins should be in the oven is around 20-21 minutes.Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.Make ahead tip:For longer storage, freeze muffinsfor up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.


Nutrition Information:

Quickview
302k Calories
5g Protein
17g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
302k
15%

Fat
17g
27%

  Saturated Fat
12g
75%

Carbohydrates
31g
10%

  Sugar
7g
8%

Cholesterol
63mg
21%

Sodium
217mg
9%

Get Enough Of These
Protein
5g
10%

Vitamin A
2888IU
58%

Manganese
0.59mg
29%

Selenium
10µg
15%

Vitamin B1
0.21mg
14%

Folate
47µg
12%

Phosphorus
110mg
11%

Vitamin B2
0.18mg
11%

Iron
1mg
9%

Vitamin B3
1mg
9%

Magnesium
25mg
6%

Fiber
1g
6%

Vitamin B5
0.55mg
5%

Calcium
54mg
5%

Vitamin K
5µg
5%

Vitamin E
0.77mg
5%

Vitamin B6
0.09mg
5%

Potassium
152mg
4%

Copper
0.09mg
4%

Zinc
0.58mg
4%

Vitamin D
0.42µg
3%

Vitamin B12
0.15µg
3%

covered percent of daily need
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