pumpkin cheesecake muffins
Are you tired of plain old muffins? Do you want to add a little fall flavor to your breakfast routine? Well, look no further than these pumpkin cheesecake muffins! They’re like a warm hug from a pumpkin patch, but with a creamy surprise inside. And the best part? You only need a few ingredients to whip them up. So put on your apron and let’s get baking with a touch of pumpkin spice!
pumpkin cheesecake muffins
- 1 box yellow cake mix
- 1 can pumpkin puree
- 1/2 cup water
- 2 eggs
- 1 package cream cheese
- 1/4 cup sugar
- Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- In a mixing bowl, combine the cake mix, pumpkin puree, water, and eggs. Mix until smooth.
- In a separate bowl, beat together the cream cheese and sugar until fluffy.
- Fill each muffin cup about 1/3 of the way with the pumpkin batter.
- Drop a dollop of the cream cheese mixture onto the center of each muffin cup.
- Top each muffin cup with the remaining pumpkin batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These pumpkin cheesecake muffins are the perfect way to celebrate the season. The combination of pumpkin and cream cheese is a match made in heaven, and they’re so easy to make that you’ll want to whip up a batch every morning.
So go ahead, indulge in a little pumpkin goodness and treat yourself to these delicious muffins!
Can I substitute the cake mix with something else?
Of course, you can! But why would you want to? I mean, have you ever met a cake mix you didn’t like? Plus, using a box mix makes these muffins incredibly easy to whip up. But if you’re feeling adventurous, you could try using a spice cake mix or a gingerbread mix for a little extra fall flavor.
Now, I know what you’re thinking – “Are these muffins healthy?” Well, let’s just say they’re not exactly a superfood. But hey, everything in moderation, right?
Plus, pumpkin does have some health benefits. It’s high in fiber and vitamin A, and it’s also a good source of antioxidants. So go ahead and indulge in one (or two) of these delicious pumpkin cheesecake muffins made with vegetable oil – your taste buds will thank you!
Baking Secrets for Cheesecake Muffins
Now, let me share with you a little secret to making these pumpkin cheesecake muffins even more delicious. When adding the cream cheese mixture to the muffin batter, use a small cookie scoop or spoon and place it in the center of the batter.
Then, use a toothpick to swirl the cream cheese into the batter before baking. This will help create that perfect creamy surprise inside every muffin.
Tools used for this Recipe
To make these pumpkin cheesecake muffins, you’ll need a mixing bowl, an electric mixer, a muffin tin, muffin liners, and measuring cups/spoons. It’s important to line your muffin tin with liners to prevent the muffins from sticking and to make for easy cleanup.
And don’t forget to preheat your oven – these muffins bake at 350°F for around 20-25 minutes. Happy baking!
Secret Ingredients that make this even better
Now, if you really want to take your pumpkin cheesecake muffins to the next level, there are a few secret ingredients you can add. Try mixing in some chopped pecans or walnuts for added crunch and nuttiness.
You could also sprinkle a little bit of cinnamon sugar on top before baking for extra sweetness and flavor. And if you’re feeling really indulgent, drizzle some caramel sauce over the finished muffins – it’s the perfect finishing touch! So give these tips a try and enjoy the ultimate pumpkin cheesecake muffin experience.
Tips to making the best Pumpkin Cheesecake Muffins
- Whisk in some large eggs and baking soda.
- Depending on the size you want, you can use a medium bowl or a large bowl.
- Can be made for Christmas or Thanksgiving.
- Keep your Wet ingredients separate from your dry ingredients.
If you’re a fan of ginger, why not add a little extra kick to these pumpkin cheesecake muffins? You can grate some fresh ginger into the cream cheese mixture for an extra burst of flavor.
Or, you can sprinkle some ground ginger on top of the muffins before baking for a little added spice. Either way, your taste buds will thank you for this delicious twist on a classic fall treat.
Starbucks Pumpkin Cream Cheese Muffins
Starbucks Pumpkin Cream Cheese Muffins are the perfect treat for fall. These pumpkin cheesecake muffins are a delicious combination of creamy cheesecake and spiced pumpkin flavors, topped with sweet cream cheese frosting.
They’re a popular seasonal item at Starbucks, but you can make them at home too! With just a few simple ingredients and some basic baking skills, you can recreate this beloved Starbucks treat in your own kitchen. These muffins are perfect for breakfast, dessert or a midday snack!
Pumpkin cheesecake muffins are a delicious fall treat, and adding a crumb topping can take them to the next level. The crumb topping is made with a combination of flour, brown sugar, and butter, and adds a sweet and crunchy texture to the muffins.
To make the crumb topping, simply mix the ingredients together until they form small crumbs and sprinkle over the top of the muffin batter before baking. The result is a perfect balance of creamy pumpkin cheesecake filling and crunchy crumb topping in every bite.
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Pumpkin Pie Spice vs Cinnamon?
When it comes to baking pumpkin cheesecake muffins, the question often arises: should you use pumpkin pie spice or cinnamon? While both spices are delicious and can add warmth and depth of flavor to your baked goods, they do have some differences.
Pumpkin pie spice typically includes a blend of cinnamon, nutmeg, ginger, and cloves, while cinnamon is just one spice on its own. Pumpkin pie spice can add a more complex flavor profile to your muffins, but if you prefer a simpler taste, cinnamon might be the way to go.
Ultimately, it’s up to personal preference and experimenting with different spice combinations can lead to some tasty results! If you’re looking for some delicious pumpkin recipes, try adding pumpkin puree to your muffin batter for a moist and flavorful treat.
Pumpkin cheesecake muffins are a delicious treat that can be enjoyed any time of the year. One of the best parts about these muffins is the streusel topping, which adds a sweet and crunchy texture to the soft and creamy cheesecake filling.
To make the streusel, mix together flour, brown sugar, cinnamon, and melted butter until it forms a crumbly mixture. Sprinkle the muffin recipe streusel over the top of each muffin before baking for an extra special touch. These pumpkin cheesecake muffins with streusel are sure to be a hit at any gathering or as an indulgent snack for yourself!
The key to making delicious pumpkin cheesecake muffins is in the batter. The pumpkin batter is made with a perfect blend of spices and ingredients that give the muffins their signature taste and texture. To make the batter, you’ll need canned pumpkin puree, sugar, eggs, vanilla extract, purpose flour, baking powder, cinnamon, nutmeg and salt.
Mix all the ingredients together until smooth and creamy. Once your batter is ready, scoop it into a muffin tin lined with paper liners and bake for 20-25 minutes. You’ll have a batch of scrumptious pumpkin cheesecake muffins in no time!
Can I use fresh pumpkin instead of canned pumpkin puree?
Ha! Fresh pumpkin? Who do you think we are, Martha Stewart? Just kidding, of course you can use fresh pumpkin if you’re feeling ambitious.
But let me tell you, it’s a lot of work. You have to roast the pumpkin, remove the skin and seeds, and puree the flesh. And even then, you might not get the same consistent texture as you would with canned pumpkin puree. But hey, if you’re up for the challenge, go for it!
How can I make these muffins healthier?
Well, you could try substituting the cake mix with a whole grain mix, using a sugar substitute instead of regular sugar, and using reduced-fat cream cheese.
But let’s be real here, if you’re looking for a healthy breakfast, you probably shouldn’t be eating muffins at all. But that’s okay, because these pumpkin cheesecake muffins are worth the splurge. Just make sure to balance them out with some fruits and veggies throughout the day.
Can I freeze these muffins?
Absolutely! These muffins freeze beautifully. Just let them cool completely, then wrap them individually in plastic wrap and store them in an airtight container in the freezer.
When you’re ready to enjoy them, just thaw them at room temperature or pop them in the microwave for a few seconds to warm them up. They’ll taste just as delicious as the day you made them. Keep in mind the total time it takes to thaw them before serving.
What are the benefits of eating pumpkin for weight loss?
Pumpkin is high in fiber, which helps you feel fuller for longer periods, and low in calories. It’s also rich in vitamins and minerals, such as vitamin A, potassium, and iron. These nutrients can improve your metabolism, boost immunity, and aid in weight loss.
These pumpkin cheesecake muffins with cream cheese filling are the perfect fall treat, easy to make but with plenty of room for customization.
While you could use fresh pumpkin, it might not be worth the extra effort. And while you could try to make them healthier, sometimes it’s okay to indulge a little bit. But don’t worry, these pumpkin muffins freeze well so you can enjoy them whenever you want. Happy baking!
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