Pumpkin Cheesecake Cupcakes Recipe

Name: Pumpkin Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 1 (8 ounce) package cream cheese, at room temperature; 1/2 cup powdered sugar; 1 egg white; 1/2 teaspoon vanilla; For the cake; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 cup pumpkin puree; 2 eggs; 1 cup granulated sugar; 1/2 cup oil; 1 teaspoon vanilla

Servings: persons

For the filling
1 (8 ounce) package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 teaspoon vanilla
For the cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup oil
1 teaspoon vanilla

1
Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
2
Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
3
In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
4
In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
5
Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
6
Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!

880

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the filling, 1 (8 ounce) package cream cheese, at room temperature, 1/2 cup powdered sugar, 1 egg white, and more.

Yes, Pumpkin Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Cupcakes

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