Pumpkin Cheesecake Muffins

Wednesday, October 19, 2016

It’s that time of year when I cannot get enough of pumpkin spice everything and these pumpkin cheesecake muffins hit the nail on the head for fall.  They are super easy, delicious and perfect for weekday breakfasts!

See the super simple recipe below!

Pumpkin Cheesecake Muffins
Yields 12
Fall in a muffin!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 3/4 cups all purpose flour
  2. 2 tablespoon pumpkin spice
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 (15 oz) can pumpkin puree
  6. 2/3 cup granulated sugar
  7. 1/2 cup packed brown sugar
  8. 2 large eggs
  9. 1/2 cup olive oil
  10. 2 tablespoon vanilla extract
  11. 8 oz cream cheese
  12. 1/4 cup granulated sugar
  13. 1 large egg yolk
  14. 3 teaspoons vanilla extract
  1. Preheat oven to 375Β°F.
  2. Insert muffin cups into tin or spray each circle with cooking spray
  3. In a small bowl mix the flour, pumpkin spice, baking soda and salt together. Place to the side.
  4. In medium bowl, mix together pumpkin puree, sugar and brown sugar.
  5. Beat in the eggs, oil and vanilla extract. Then whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  6. In a medium bowl, beat cream cheese until smooth with hand mixer.
  7. Add in sugar, egg yolk and vanilla extract and beat until well combined and there are zero lumps.
  8. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  9. Bake muffins for 20-25 minutes or until cooked all the way through.
Adapted from The Novice Chef
Adapted from The Novice Chef
Lace And Grace http://laceandgraceblog.com/
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