Description
Creamy Pumpkin Cheesecake Muffins!
Moist pumpkin muffins with a luscious cheesecake swirl—a perfect fall treat!
Ingredients
For the Muffins:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Make Muffins: In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, mix pumpkin puree, oil, eggs, sugar, and vanilla. Combine wet and dry ingredients.
Make Cheesecake Filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
Make Streusel Topping: Combine flour, brown sugar, and cinnamon. Cut in butter until crumbly.
Assemble Muffins: Fill muffin cups halfway with batter, add a tablespoon of cheesecake filling, then top with more batter. Sprinkle streusel on top.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.