Recipe: Yummy Cheesecake filled pumpkin muffins

Cheesecake filled pumpkin muffins. Like a delicious pumpkin roll, these pumpkin cheesecake muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat. It's time to cross something off your fall.

A couple weekends ago I was craving a café mocha from Starbucks…like bad. These Pumpkin Cream Cheese Muffins are moist spiced pumpkin muffins topped with sweet cream cheese that melts into them as they bake. The base of these muffins is an extra moist pumpkin muffin that uses an entire can of pumpkin puree. You can cook Cheesecake filled pumpkin muffins using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cheesecake filled pumpkin muffins

1. Prepare of for the filling.
2. You need 8 oz of package cream cheese (room temp).
3. You need 1/2 cup of powdered sugar.
4. Prepare 1 of egg white.
5. Prepare 1/2 tsp of vanilla.
6. It’s of for the cake.
7. You need 1 1/2 cup of flour.
8. It’s 1 1/2 tsp of baking powder.
9. You need 2 tsp of pumpkin pie spice.
10. You need 1/2 tsp of salt.
11. It’s 1 cup of pumpkin puree.
12. You need 2 of eggs.
13. You need 1 cup of granulated sugar.
14. Prepare 1/2 cup of oil.
15. It’s 1 tsp of vanilla.

I hate when recipes only use half a can of pumpkin. Pipe the cheesecake filling into the center of each well of batter, until it is almost to the top of the well. Pumpkin Cheesecake Snickerdoodle Muffins are tender pumpkin muffins stuffed with cheesecake filling and topped with a crunchy coating of cinnamon sugar! No one has to know they're almost healthy!

Cheesecake filled pumpkin muffins step by step

1. Preheat oven to 350, and line a 12 cup muffin tin with baking liners..
2. Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well..
3. In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt..
4. In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture..
5. Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture..
6. Bake at 350 for 25 minutes, until the tops are springy.
7. Got this when I was pregnant around June 2012. ya I'm a baking fatty lol.

Add a tangy filling that's quite reminiscent of cheesecake, and we have ourselves a winner. Brown-butter pecan pumpkin muffins with ginger cheesecake filling. For the muffins, brown the butter by cooking it over medium heat, swirling occasionally, until it browns. Pumpkin Cream Cheese Muffins – hands down one of my favorite fall pumpkin recipes ever! Baking these makes the house smell incredible!