Ingredients
Scale
For the Muffin Batter:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or substitute with more all-purpose flour)
- 1 cup granulated sugar (or substitute with a natural sweetener)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (or substitute with a natural sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- Make the Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, pumpkin puree, eggs, and vanilla extract. Whisk until smooth and fully combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix. The batter may be slightly lumpy, which is okay.
- Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the egg and vanilla extract, and mix until fully incorporated.
- Fill the Muffin Tins: Spoon a tablespoon of muffin batter into each muffin cup, filling it about one-third full. Next, add a tablespoon of the cheesecake filling on top of the batter, and then cover with another tablespoon of muffin batter. Fill each cup until about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy your pumpkin cheesecake muffins as a delightful breakfast, snack, or dessert!