Description

Indulge in the perfect blend of pumpkin and cheesecake in these Mouthwatering Pumpkin Cheesecake Muffins, ready in just 30 minutes! Enjoy the cozy flavors of fall in every bite.

Ingredients

– 1 (15 oz) can pumpkin puree

– 8 oz cream cheese, softened

– 3 eggs

– 1 cup white sugar

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp ground cinnamon

– 1/4 tsp ground nutmeg

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Instructions

1. – Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.

2. – In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, eggs, and sugar, and mix until well combined.

3. – In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.

4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6. – Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

– For a richer flavor, you can use brown sugar instead of white sugar.

– Top the muffins with a cream cheese frosting or a dusting of powdered sugar for an extra indulgent treat.

– These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Prep Time: 10
Cook Time: 22
Category: Dessert
Method: Baking
Cuisine: American