Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon non-alcoholic vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In a large bowl, beat the 1 cup of pumpkin puree, ½ cup granulated sugar, brown sugar, oil, and 2 eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
- In a separate small bowl, beat the softened cream cheese, ¼ cup sugar, 1 egg, and vanilla extract until the mixture is creamy and smooth.
- Fill each muffin cup about ¾ full with the pumpkin batter.
- Place a tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick to gently swirl the cheesecake into the batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Cook Time: Not specified