Description
Pumpkin Cheesecake Muffins with Caramel Swirl are the perfect fall treat, blending the creamy richness of cheesecake with the warm flavors of pumpkin spice. These moist muffins are swirled with luscious caramel and topped with a delightful cream cheese filling. Ideal for breakfast or dessert, they will fill your kitchen with an irresistible aroma, making them a must-bake for any autumn gathering.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, and spices.
- In another bowl, mix pumpkin puree, eggs, vanilla extract, and melted butter until smooth.
- Gently fold the wet ingredients into the dry until just combined.
- In a separate bowl, beat cream cheese until smooth.
- Spoon half the batter into muffin liners, add a dollop of cream cheese mixture, then top with remaining batter.
- Drizzle caramel sauce on top and swirl gently with a toothpick.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use room-temperature ingredients for better mixing. Feel free to substitute pumpkin puree with mashed bananas or add chocolate chips for variation.