Cheesecake Pumpkin Muffins are a delicious fall treat. Tender spiced pumpkin muffins with a vanilla cheesecake middle. Yields 18 muffins in under an hour.
Our Youngest Turns 17 today!
It’s crazy to think she was 6 years old when I started this blog. Malloree is my go-to dessert recipe taste-tester (since our oldest is at college) so I find it truly fitting to share something she loves: a pumpkin dessert. When I asked her how would she describe these cheesecake pumpkin muffins she said “they are the best thing ever!” – not really what I was looking for but she does speak the truth.
Essentially I made a silky cheesecake filling sandwiched between a moist pumpkin spiced muffin. Not too overly sweet to have for breakfast, but just extra enough for dessert. In a nutshell? It’s exactly what Malloree described them as.
Super simple and if you haven’t started your fall baking, I highly recommend starting with this one!
To Make These Pumpkin Cheesecake Muffins You Will Need:
- unbleached all-purpose flour
- pumpkin spice
- ground ginger
- baking soda
- fine sea salt
- granulated sugar
- pumpkin puree
- olive oil
- unsweetened applesauce
- pure vanilla extract
Preheat your oven to 375° and line a standard muffin pan plus half of a second pan with 18 paper cupcake or muffin liners.
Next, in a large mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 tablespoon pumpkin spice, 1/2 teaspoon ground ginger, 2 teaspoons baking soda and 1 teaspoon fine sea salt.
Whisk to combine.
In a separate bowl, measure and add 4 large eggs, 1-1/2 cups granulated sugar, 1 and 3/4 cup pumpkin puree or 1 (15 ounce) can, 1 cup extra light olive oil, 1/2 cup unsweetened apple sauce and 1-1/2 teaspoons pure vanilla extract.
Again, whisk well to combine.
Pour the pumpkin mixture into the bowl with the dry.
Switch to a spatula and mix until the flour is incorporated.
Set this off to the side for a moment.
Make the cream cheese filling by combining 8 ounces softened cream cheese with 1 egg and 1 teaspoon pure vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
Measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners.
Tap on the countertop to settle it a bit.
Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
Lastly, top with 2 more tablespoons of the pumpkin batter.
Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking.
The tops of each muffin should be lightly golden and when a cake tester is inserted, only a few crumbs come back attached.
Let cool before serving with coffee or your favorite tea.
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