Pumpkin Cheesecake Muffins
Deliciously moist pumpkin muffins with a creamy cheesecake center, perfect for fall!
Ingredients
Pumpkin Cheesecake Muffins
- 425 g pumpkin puree
- 227 g cream cheese, softened
- 3 pieces eggs
- 200 g granulated sugar
- 190 g all-purpose flour
- 5 g baking powder
- 2.5 g baking soda
- 2 g ground cinnamon
- 1 g ground ginger
- 0.5 g ground nutmeg
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Beat cream cheese with 1/4 cup sugar until smooth; set aside.
- Whisk pumpkin puree, remaining sugar, and eggs until smooth.
- Combine flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- Mix dry ingredients into pumpkin mixture until just combined.
- Scoop batter into muffin cups, top with cream cheese, and bake for 18-20 minutes.
Notes
For extra flavor, add chocolate chips or nuts to the batter!