Pumpkin Cheesecake Cupcake
Pumpkin Cheesecake Cupcakes are the perfect autumn treat, marrying the rich flavors of pumpkin spice with a smooth cheesecake filling. These moist, delightful cupcakes are easy to make and ideal for cozy gatherings or festive celebrations. Each bite offers a burst of seasonal flavor that will have everyone coming back for more. Top them off with whipped cream or graham cracker crumbs for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 8 oz cream cheese (softened)
- 2 large eggs (room temperature)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, mix pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Gradually combine wet ingredients with dry mixture until just blended.
- For the cheesecake filling, beat cream cheese until smooth; add sugar and one egg until well combined.
- Fill each cupcake liner with one tablespoon of pumpkin batter followed by one tablespoon of cheesecake filling.
- Bake for 20-25 minutes or until golden brown; allow to cool completely before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://carmenrecipes.com/pumpkin-cheesecake-cupcake-recipe/