Pumpkin Cheesecake Muffins
A delightful fall treat! These pumpkin cheesecake muffins combine the flavors of pumpkin and cream cheese for a delicious and comforting breakfast or snack.
Ingredients
- For Muffins:
- o 1 ½ cups 180g all-purpose flour
- o 1 cup 200g granulated sugar
- o 1 teaspoon baking powder
- o ½ teaspoon baking soda
- o ½ teaspoon salt
- o 1 teaspoon ground cinnamon
- o ¼ teaspoon ground nutmeg
- o ½ cup 120ml milk (or almond milk)
- o ½ cup 120ml vegetable oil (or melted coconut oil)
- o 1 cup 240g canned pumpkin (or fresh pumpkin puree)
- o 2 large eggs
- o 1 teaspoon vanilla extract
- For Cream Cheese Swirl:
- o 4 ounces 115g cream cheese, softened
- o ¼ cup 50g granulated sugar
- o 1 large egg yolk
- o 1 teaspoon vanilla extract
- Chocolate syrup
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix milk, oil, pumpkin, eggs, and vanilla.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined.
- Prepare Cream Cheese Swirl: In a medium bowl, beat cream cheese with sugar, egg yolk, and vanilla until smooth.
- Fill Muffin Cups: Spoon batter into muffin cups, filling each about ¾ full. Drop small spoonfuls of cream cheese mixture onto the batter. Use a toothpick or knife to swirl the cream cheese into the batter.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.