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:
covered percent of daily need
