Kimchi & Cornbread

Pumpkin Cheesecake Muffin

Uncategorized | March 1, 2016 | By

I crave pumpkin all year round and what better way than with cheesecake in the middle.

This is one of those recipes that I enjoy making because the smell of my kitchen is enough to drive me crazy but it satisfies a small need for something that it sweet but not too sweet. I also love it when it has just been one of those days and I need a hug.

Pumpkin Cheesecake Muffin
Yields 14
Delicious pumpkin muffin with a creamy cheesecake filling.
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Cook Time
25 min
Cook Time
25 min
  1. Crumb topping (optional)
  2. 1/4 cup packed brown sugar
  3. 1/2 cup all purpose flour
  4. 1 teaspoon cinnamon
  5. 1/4 cup unsalted butter, melted
  6. Cheesecake filling
  7. 8 oz cream cheese, softened
  8. 1 egg yol
  9. 1 tsp vanilla extract
  10. 4 tablespoons granulated sugar
  11. Pumpkin muffin
  12. 1 3/4 cup all purpose flour
  13. 1 tsp baking powder
  14. 1 tsp baking soda
  15. 1/2 tsp salt
  16. 1 1/2 tsp cinnamon
  17. 1/4 tsp clove
  18. 1/2 tsp allspice
  19. 1/4 tsp nutmeg (clove, allspice, and nutmeg can be substituted for 1 tsp of pumpkin pie spice)
  20. 2/3 cup packed brown sugar
  21. 2 large eggs
  22. 1 cup pumpkin puree not pumpkin pie mix
  23. 1/2 cup vegetable oil
  24. 1/3 cup milk
  25. 1 tsp vanilla extract
  1. Preheat oven to 425 F and line cupcake/ muffin tin with liners or grease the cups well.
  2. For the crumb topping mix the sugar flour and cinnamon together. Stir in the melted butter and set aside.
  3. Add yolk, vanilla, and sugar to the softened cream cheese and mix well. Set aside.
  4. For the muffin mix all the wet ingredients and set aside. In a large bowl mix the dry ingredients and the mix the pumpkin mixture into the flour mixture.
  5. Place some muffin mix into each cup. Place some cheesecake filling into each cup and cover with remains pumpkin mix.
  6. Place in oven. Bring oven temp down to 350 F and cook for 25 minutes or until a toothpick inserted comes out clean.
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