Pumpkin Cheesecake Muffins Recipe

Name: Pumpkin Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin puree; 1 cup white sugar; 1/2 cup vegetable oil; 2 tablespoons vegetable oil; 2 large eggs; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; Crumb Topping:; 1/2 cup white sugar; 5 tablespoons all-purpose flour; 1 teaspoon ground cinnamon, or to taste; 1/4 cup cold butter, cut into chunks; Cheesecake Filling:; 1 (8 ounce) package cream cheese, softened; 1/4 cup white sugar; 2 tablespoons all-purpose flour

Servings: persons

1 cup pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
2 tablespoons vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Crumb Topping:
1/2 cup white sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon, or to taste
1/4 cup cold butter, cut into chunks
Cheesecake Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour

1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
2
Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
3
Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
4
Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
5
Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
6
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

1193

kcal

Calories

Fat

145

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 20 ingredients. The key ingredients include: 1 cup pumpkin puree, 1 cup white sugar, 1/2 cup vegetable oil, 2 tablespoons vegetable oil, and more.

Yes, Pumpkin Cheesecake Muffins 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 Muffins

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