Ingredients
- 8 oz cream cheese, room temp (225 g)
- 0.25 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 pinch salt
- 1.75 cups all-purpose flour (220 g)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp nutmeg
- 0.125 tsp ground cloves
- 1 cup pumpkin purée (220 g)
- 2 large eggs
- 0.5 cup neutral oil
- 0.5 cup light brown sugar, packed
- 0.33 cup granulated sugar
- 1.5 tsp vanilla extract
- coarse sugar or pepitas, for topping
Equipment
- oven
- 12-cup muffin tin
- stand mixer or hand mixer
- mixing bowls
- whisk
- cooling rack
Method
- Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with liners.
- Beat cheesecake filling ingredients until smooth; chill while making batter.
- Whisk dry muffin ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves).
- Whisk wet ingredients (pumpkin, eggs, oil, brown sugar, granulated sugar, vanilla).
- Fold dry mixture into wet just until combined.
- Fill cups ⅔ full; add 1 tbsp cheesecake mixture; cover with 1 tbsp batter or swirl. Top with coarse sugar or pepitas.
- Bake 5 minutes at 425°F, then reduce to 350°F (175°C) and bake 14–16 minutes until domed and set. Cool 5 minutes, then transfer to rack.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 22gVitamin A: 3800IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Notes
Air Fryer: Bake 6 muffins at a time at 320°F (160°C) for 12–14 min (skip 425°F burst). Pumpkin Pie Spice: Use 2½ tsp instead of individual spices. GF: Swap in 1:1 GF flour + 1 tbsp extra oil. DF: Use dairy-free cream cheese and oil (softer texture). Mini Bites: Yield 24–30 minis, bake 3 min at 425°F → 10–12 min at 350°F. Equipment: 12-cup muffin tin, mixer, bowls, whisk.
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