Pumpkin Muffins (Or Pumpkin Cheesecake Muffins)
Pumpkin Muffins (Or Pumpkin Cheesecake Muffins)
These are the best pumpkin muffins I've had.
Print Recipe
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup white sugar
- ½ cup brown sugar (packed)
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 large eggs
- 1 15oz can pumpkin puree
- ½ cup *coconut oil (melted)
- 1 tsp vanilla
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 large egg
- ½ tsp vanilla
Instructions:
- Preheat the oven to 375°. Line and grease a 12-muffin tin and set aside.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking soda, salt, and spices. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until everything is incorporated. Do not overmix.
Optional Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until fluffy. (Make sure the cream cheese is softened, otherwise you will have lumps.)
- Once fluffy, add the egg and gently beat just until combined.
Muffin Assembly:
- Fill the prepared muffin tins 2/3 full of pumpkin batter.
- If adding the optional cheesecake filling: scoop the cream cheese mixture into a gallon ziploc bag, cut one of the corners, press the cut corner down to the bottom of the muffin cup, and squeeze about 1 Tbsp of filling into the center of the muffin.*You definitely need to make sure the cheesecake filling is at the bottom of the muffin. I tried to just add a dollop to the top of the muffin batter, but it just spread out over the top of the muffin while baking and was like a baked frosting. (Good but not what I intended.🙂)
- Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Notes:
Make ahead: You could make these ahead of time and freeze them.
Right out of the oven, these have a candy-like, crispy top, but are very moist in the middle. A day after baking, they are still very, very moist.
*Coconut oil – You definitely don’t have to use coconut oil. I used canola oil and it was just fine. But the coconut oil does seem to make it more moist and fluffy.