Pumpkin Cheesecake Muffins
by Adrianna Adarme on Sep 14, 2017
- Servings
- Makes 12 muffins
- Course
- Dessert
Ingredients
Cheesecake Topping:
- 4 oz cream cheese
- 3 tablespoons powdered sugar
- 1 egg yolk
Muffins Batter:
- 1 ⅔ cups all purpose flour
- 2 tablespoons cocoa nibs
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup canned pumpkin
- 1 ⅓ cups white granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
Instructions
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In a medium bowl, whisk together the cream cheese, powdered sugar and egg yolk until smooth.
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Preheat your oven to 350 degrees F. Place muffin liners inside the muffin cups and set aside.
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In a medium bowl, whisk together the all-purpose flour, cocoa nibs, pumpkin pie spice, baking powder, baking soda and salt.
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To another medium bowl, add the pumpkin puree, sugar, vegetable oil and eggs; mix. Next, fold in the flour mixture until just combined, being sure not to over mix the batter.
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Divide the batter among the muffin cups, filling each one 3/4 of the way full.
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Add a scant teaspoon of the cream cheese mixture to the tops of each of the muffins. Using a skewer or a knife, swirl it into the batter.
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Transfer the muffins to the oven to bake for 25 to 30 minutes, or until they are puffed, lightly golden brown and a wooden pick or skewer inserted into the muffin’s center comes out clean. Cool on rack for 5 minutes and serve warm.