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Cinnamon Sugar Pumpkin Cheesecake Muffins

Cinnamon Sugar Pumpkin Cheesecake Muffins
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Delightful muffins that combine warm cinnamon and pumpkin flavors with a creamy cheesecake center, perfect for any autumn occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese (softened)
  • ¼ cup powdered sugar (for filling)
  • 2 teaspoons cinnamon sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract. Mix well.
  4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
  5. In a small bowl, beat together the cream cheese and powdered sugar until smooth.
  6. Fill each muffin cup halfway with the batter, then add a dollop of the cream cheese mixture, and top with more batter until nearly full.
  7. Sprinkle cinnamon sugar on top before placing them in the oven.
  8. Bake for 20-25 minutes or until a toothpick comes out clean. Allow them to cool before enjoying!

Notes

For the best texture, don’t overmix the muffin batter; a few lumps are okay. These muffins can freeze well; simply place them in an airtight container or freezer bag to enjoy later.

Nutrition

Find it online: https://sourdoughvoyage.com/cinnamon-sugar-pumpkin-cheesecake-muffins/