Marbled Pumpkin Cheesecake Muffins
Marbled Pumpkin Cheesecake Muffins
Servings 12
Cost 5
Ingredients
Filling:
- 8 ounces cream cheese, softened (230 grams)
- ¼ cup granulated sugar (50 grams)
- 1 egg
- ½ teaspoon vanilla
Muffins:
- 1 ¾ cup all purpose flour, measure with a light hand (220 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon each nutmeg, allspice and cloves
- ⅓ cup vegetable oil
- 1 large large egg
- 1 ¼ cups canned pumpkin (not pie filling)
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.
- Prepare filling. Beat together cream cheese and sugar, then stir in egg and vanilla. Set aside.
- In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon and spices.
- In another mixing bowl, blend oil, egg, pumpkin and vanilla. Add flour mixture to pumpkin mixture and stir until combined.
- Fill muffin cups about ⅓ of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.
- Bake for 23-25 minutes. Let cool on a wire rack.