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