Description
Delicious and festive Pumpkin Cheesecake Muffins with a luscious caramel swirl, perfect for fall gatherings or a sweet breakfast treat. These moist muffins combine the rich flavors of pumpkin, cream cheese, and warm spices, topped with a decadent caramel swirl.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Topping
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Assemble Muffins: Spoon about half of the batter evenly into the muffin cups. Then add a dollop of cream cheese filling in the center of each cup and cover with the remaining batter. Finally, swirl caramel sauce on top of each muffin to create a beautiful caramel swirl.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth batter.
- Use fresh spices for the best flavor impact.
- For a stronger caramel taste, drizzle additional caramel sauce over the muffins once cooled.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- You can substitute the caramel sauce with a simple caramel drizzle or butterscotch sauce if preferred.
