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Cheesecake-Filled Pumpkin Spice Muffins

Sep 6, 2016 · 2 Comments

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Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling!

Cheesecake-Filled Pumpkin Spice Muffins - Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling!

I hope you all had a great Labor Day weekend! We spent out weekend part relaxing and part looking at houses. EEEEP! I can’t believe we’re house hunting, it almost feels surreal! We have one that we are really just stuck on so we’re hoping for the best! You know what I noticed this weekend as we were out and about? Starbucks has their pumpkin spice latte out. BOO-YAH! So I knew exactly what I was going to be sharing with you guys today. Enter: Cheesecake-Filled Pumpkin Spice Muffins.

Cheesecake-Filled Pumpkin Spice Muffins - Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling!

Can you believe Fall is ALMOST HERE! You know what that means.. Pumpkin spice ALL the things, boot season, the leaves changing color — I’m excited to say the least! Once September hits, it’s fair ground to start eating, drinking and baking all things pumpkin. For today’s recipe, I took my favorite pumpkin bread of all time and turned it into muffins. Best idea ever.

Cheesecake-Filled Pumpkin Spice Muffins - Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling!

The muffins are so tender, moist and bake up with perfect little dome tops. They have such a deliciously sweet and spiced pumpkin flavor and are filled with a sweetened cream cheese/cheesecake-like filling. SO good! If you don’t want to use the filling, you can totally leave it out and just make regular pumpkin muffins.

Cheesecake-Filled Pumpkin Spice Muffins

PRINT RECIPE
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 14 -15 muffins

Ingredients
  

*Pumpkin Muffins*

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • pinch salt
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 tbs milk
  • 2 eggs

*Cheesecake Filling*

  • 6 oz cream cheese softened
  • 1 tsp vanilla extract
  • 4 tbs confectioner's sugar

Instructions
 

  • Preheat oven to 350 and line a muffin pan with paper liners or grease very well.
  • In a large bowl, whisk together flour, baking soda, brown sugar, granulated sugar, spices and salt.
  • In another large bowl, whisk the pumpkin puree, oil, milk and eggs. Make a well in the center of the flour mixture and add pumpkin mixture. Beat with a hand mixer until fully combined. Be sure to scrape the bottom of the bowl with a rubber spatula to ensure all dry ingredients are incorporated.
  • In a small bowl, beat cream cheese until smooth with no lumps. Add vanilla and sugar until smooth.
  • Add 2 tbs of pumpkin batter to lined muffin pan and top with 1-2 tsp of cheesecake filling. Top with more pumpkin batter, filling 3/4 to the top. Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. You'll want to bake them until the tops no longer look "wet". Allow to cool completely in pan.
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Breakfast Recipes, Cupcakes & Muffins breakfast, cheesecake, muffins, pumpkin, pumpkin spice

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Comments

  1. Andy Garcia says

    November 3, 2016 at 10:40 am

    Any good alternatives for nutmeg?

    Reply
    • Jessica says

      November 4, 2016 at 11:49 am

      You can just leave it out and add a little extra of the other spices if you want.

      Reply

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I'm so excited you're here! I’m Jess, the self-taught writer, recipe developer, and photographer behind this blog. I'm a wife to the most amazing man and momma to two sweet boys. Here you will find recipes ranging from decadent desserts to savory dishes. Take a look around and I hope you stay a while. Learn more about me »

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