Imported from Instagram

Pumpkin Cheesecake Muffins

Name: Pumpkin Cheesecake Muffins
Prep time: 20 min
Cook time: 23 min
Total time: 53 min
Yield: 12 servings
Cuisine: American
Ingredients: 16 oz pumpkin puree (1 can); 2 cup all-purpose flour; 0.25 cup neutral oil; 0.25 cup butter (melted); 0.5 cup brown sugar; 0.75 cup granulated sugar (for the muffin batter); 2 eggs (room temperature); 0.5 tsp salt; 0.75 tsp baking soda; 0.5 tsp baking powder; 1 tbsp vanilla bean paste or vanilla extract (for the muffin batter; use either vanilla bean paste or vanilla extract); 0.333 cup sour cream (for the muffin batter); 1 tsp cinnamon; 0.75 tsp pumpkin spice; 8 oz cream cheese (softened); 6 tbsp granulated sugar (for the cheesecake filling); 1 tsp cornstarch; 1 tsp vanilla bean paste (for the cheesecake filling); 1 tsp lemon juice; 2 tbsp sour cream (room temperature; for the cheesecake filling); 1 egg (large, room temperature; for the cheesecake filling)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Soft, warmly spiced pumpkin muffins filled with a smooth tangy cheesecake center. The muffins are baked initially at high heat, then finished at a lower temperature for a tender crumb.

12 servings53 minAmerican

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Ingredients

16 oz pumpkin puree (1 can)
2 cup all-purpose flour
0.25 cup neutral oil
0.25 cup butter (melted)
0.5 cup brown sugar
0.75 cup granulated sugar (for the muffin batter)
2 eggs (room temperature)
0.5 tsp salt
0.75 tsp baking soda
0.5 tsp baking powder
1 tbsp vanilla bean paste or vanilla extract (for the muffin batter; use either vanilla bean paste or vanilla extract)
0.333 cup sour cream (for the muffin batter)
1 tsp cinnamon
0.75 tsp pumpkin spice
8 oz cream cheese (softened)
6 tbsp granulated sugar (for the cheesecake filling)
1 tsp cornstarch
1 tsp vanilla bean paste (for the cheesecake filling)
1 tsp lemon juice
2 tbsp sour cream (room temperature; for the cheesecake filling)
1 egg (large, room temperature; for the cheesecake filling)

Steps

1
Preheat the oven to 425°F. Line the muffin tins with parchment paper.
2
For the muffin batter, crack the eggs into a mixing bowl and add the brown sugar. Mix for 1–2 minutes, until fully combined.
3
Add the granulated sugar and mix until well combined.
4
Add the neutral oil and melted butter, then mix to combine.
5
Add the vanilla bean paste or vanilla extract, pumpkin puree, and sour cream. Mix the batter for 2–3 minutes, until smooth.
6
In a separate bowl, mix the all-purpose flour, salt, pumpkin spice, cinnamon, baking powder, and baking soda to make the dry mixture.
7
Gradually add the dry mixture to the wet mixture. Mix with a spatula only until just combined; do not overmix.
8
For the cheesecake filling, place the softened cream cheese, sour cream, egg, vanilla bean paste, granulated sugar, cornstarch, and lemon juice in a mixing bowl.
9
Beat the filling mixture until smooth and creamy.
10
Pour the pumpkin batter into the prepared muffin tins.
11
Transfer the cheesecake filling to a piping bag and pipe it into the center of each muffin.
12
Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 375°F and bake for an additional 15–18 minutes, or until the muffins are fully baked.
13
Let the muffins cool completely before serving.

Notes

The source does not specify the muffin-tin size, how full to fill each cavity, or a specific doneness test beyond baking until fully baked. Keep the oven door closed while reducing the temperature.