Pumpkin Cheesecake Muffins
Not sure whether to choose pumpkin pie or cheesecake? Perfect, you can have both with these pumpkin cheesecake muffins! I assure you that these treats have become one of my favorite recipes for autumn. Soft, spiced, with a creamy center reminiscent of a mini cheesecake, they are perfect for leisurely breakfasts, comforting snacks, or as a treat to bring to dinner with friends.
These pumpkin cheesecake muffins blend the warmth of fall and the richness of cheesecake into one delightful dessert. Perfect for any occasion, these muffins offer a harmonious mix of flavors and textures.
Instructions
- 1
First, peel the pumpkin, cut it into small cubes, and cook it for about 15-20 minutes, or until soft. Then drain it and blend it until you get a smooth cream.
- 2
Let it cool slightly, then add the sugar first; then also the egg, oil, milk, and vanilla; finally, add the flour, baking powder, and baking soda, sifted, along with the salt and spices.
- 3
Prepare the cream cheese filling by simply whipping the cream cheese with sugar and vanilla until you get a smooth cream.
- 4
Distribute the muffin batter into buttered and floured muffin tins, filling them to the top. Transfer the cream cheese filling to a piping bag with a smooth nozzle and create swirls on the surface of the muffins. Bake in a preheated convection oven at 180°C for about 20-25 minutes.
- 5
The pumpkin cheesecake muffins are ready; all you have to do is enjoy them.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
What could be better than these warm, spiced muffins that embody the perfect balance of pumpkin and cream cheese? They're not just delicious; they’re also a testament to the art of combining classic ingredients in new ways. Enjoy these little gems for a taste of autumn comfort.
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