Description
Delicious pumpkin cheesecake cupcakes with a creamy cheesecake layer nestled inside spiced pumpkin cupcakes, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sugar (for filling)
- 1 large egg (for filling)
- Whipped cream for topping
Instructions
- Preparation: Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Dry ingredients: Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a bowl
- Pumpkin mixture: Mix pumpkin puree, sugar, eggs, and vanilla until completely smooth
- Combine batters: Gradually fold dry ingredients into pumpkin mixture until just combined
- Cheesecake layer: Beat cream cheese with additional sugar and egg until smooth and creamy
- Assembly: Fill liners halfway with pumpkin batter, add cheesecake dollop, cover with more pumpkin batter
- Baking: Bake for 20-25 minutes until toothpick comes out clean
- Finishing: Cool completely before adding whipped cream topping
Notes
- Ensure cream cheese is fully softened at room temperature for smooth mixing without lumps
- Don’t overmix the pumpkin batter to prevent tough, dense cupcakes
- Test doneness with a toothpick inserted into the pumpkin portion, not the cheesecake center
- Cool completely before frosting to prevent melting and sliding
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285 calories
- Sugar: 22g
- Sodium: 195mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: pumpkin cheesecake cupcakes, fall desserts, pumpkin recipes, cheesecake cupcakes, autumn treats, holiday baking