Cheesecake Pumpkin Muffins Recipes

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

PUMPKIN CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
• 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.
• 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.
• 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.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

PUMPKIN CHEESECAKE MUFFINS

Steps:

• Mix all filling ingredients in a bowl.
• Set aside while making muffin mix.
• Works easier if you refrigerate while preparing muffin batter.
• Heat oven to 400ºF.
• Grease 24 muffin cups, or line with paper baking cups.
• Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
• Stir in remaining ingredients, except walnuts, just until flour is moistened.
• Fold in walnuts.
• Fill muffin cups 2/3 full.
• Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
• Gently squeeze the cream cheese mixture out of the piping bag.
• Then lift the piping bag out and repeat for all 24 muffins.
• Bake 20 to 22 minutes or until lightly golden brown.
• Immediately remove from pan.