Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Recipe by ARTEMIS2854 from allrecipes.com

43 Mins.

Ingredients

12

12 servings

  • 1 cup pumpkin puree
  • 1 cup white sugar
  • 0.5 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup white sugar
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, or to taste
  • 0.25 cup cold butter, cut into chunks
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup white sugar
  • 2 tablespoons all-purpose flour

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
  • Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
  • Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
  • Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Nutritional Facts

Per 12 servings

  • Calories: 407
  • Carbohydrate: 47g
  • Fat: 23g
  • Fiber: 1g
  • Protein: 5g
  • Sugar: 30g

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