Creamy Cheesecake-Infused Pumpkin Muffins
Indulge in the delightful fusion of autumn flavors with these Creamy Cheesecake-Infused Pumpkin Muffins. Each muffin boasts a rich, spiced pumpkin base filled with a luscious cheesecake center, creating a perfect balance of sweetness and creaminess. Topped with a velvety buttercream made with egg whites and brown sugar, these muffins are an irresistible treat for any fall gathering, holiday celebration, or cozy night in. Share the joy of baking with friends and family with these delectable, moist cupcakes that are sure to become a favorite!
12
Servings
171
Calories
15
Ingredients
Ingredients
cream cheese
8 ounces (at room temperature)
confectioner's sugar
1/2 cup (sifted)
large eggs
2 (beaten)
large egg whites
5 (separated from yolks)
pure vanilla extract
2 teaspoons (divided)
all-purpose flour
1 1/2 cups (sifted)
pumpkin pie spice
2 teaspoons
baking powder
1 1/2 teaspoons
salt
3/4 teaspoon (divided)
canned pumpkin puree
1 cup
granulated sugar
1 cup
vegetable oil
1/2 cup
light brown sugar
1 cup (packed)
unsalted butter
1 1/2 cups (chilled and cut into tablespoon-size pieces)
water
2 inches (for simmering)
Instructions
1
1. Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven. Line a 12-cup muffin pan with baking liners.
2
2. In a medium bowl, use an electric mixer to beat the cream cheese and confectioner’s sugar together on medium speed for about 3 minutes until smooth. Add 1 egg white and 1/2 teaspoon of vanilla extract and mix until combined. Set aside.
3
3. In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and 1/2 teaspoon salt. In a large mixing bowl, combine the pumpkin puree, the 2 eggs, granulated sugar, vegetable oil, and 1 teaspoon of vanilla. Stir in the flour mixture until just combined.
4
4. Fill each muffin cup one-third of the way with the pumpkin batter, then spoon a generous dollop of the cream cheese mixture on top, followed by more pumpkin batter until cups are about 2/3 full.
5
5. Bake the muffins for about 25 minutes or until they're springy to the touch. Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6
6. For the frosting, in a large mixing bowl, beat the brown sugar, remaining 4 egg whites, and remaining 1/4 teaspoon of salt with an electric mixer until combined. Set a medium saucepan with 2 inches of simmering water over medium heat. Place the mixing bowl over the saucepan, ensuring the bottom doesn't touch the water. Whisk the mixture continuously until it reaches 160°F (70°C) on an instant-read thermometer.
7
7. Remove the bowl from heat and beat on high speed until fluffy and room temperature, approximately 5 minutes. Gradually add the butter, 1 tablespoon at a time, beating until blended. Finally, beat in the remaining 1/2 teaspoon vanilla extract.
8
8. Transfer the frosting to a pastry bag and pipe large rosettes onto the cooled muffins to finish.
Nutrition Information
7.5g
Fat
23g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these pumpkin muffins special?
These muffins feature a spiced pumpkin base with a hidden cheesecake center and are topped with a unique brown sugar buttercream frosting.
How many servings does this recipe yield?
This recipe yields 12 servings.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
Where should the oven rack be positioned?
The oven rack should be positioned in the lower third of the oven.
What is in the cheesecake filling?
The filling consists of cream cheese, confectioner's sugar, one egg white, and vanilla extract.
How do you prepare the cheesecake mixture?
Beat the cream cheese and sifted confectioner's sugar for about 3 minutes until smooth before adding the egg white and vanilla.
What ingredients are used for the pumpkin batter?
The batter includes all-purpose flour, pumpkin pie spice, baking powder, salt, pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla.
How do you layer the batter and filling in the muffin pan?
Fill each muffin cup 1/3 full with pumpkin batter, add a dollop of cream cheese mixture, and top with more batter until 2/3 full.
How long should the muffins bake?
Bake the muffins for approximately 25 minutes.
How can I tell when the muffins are finished baking?
The muffins are done when they are springy to the touch.
How long should the muffins cool in the pan?
Let them cool in the pan for 10 minutes before transferring them to a wire rack.
What kind of frosting is used for these muffins?
The recipe uses a velvety buttercream made with egg whites, brown sugar, and unsalted butter.
How do you make the frosting base?
Whisk brown sugar, egg whites, and salt over simmering water until the mixture reaches 160°F (70°C).
How do you achieve a fluffy frosting texture?
After heating the egg white mixture, remove it from heat and beat on high speed for about 5 minutes until it is fluffy and reaches room temperature.
How should butter be added to the frosting?
Gradually add chilled butter pieces, one tablespoon at a time, while beating until the mixture is blended.
What is the calorie count per muffin?
Each muffin contains approximately 171 calories.
How much fat is in each serving?
Each muffin has about 7.5g of fat.
What are the carbohydrate and protein counts?
Each serving contains 23g of carbohydrates and 2.5g of protein.
What type of pumpkin should I use?
The recipe calls for 1 cup of canned pumpkin puree.
Should the cream cheese be cold or at room temperature?
The cream cheese should be at room temperature for a smooth filling.
Does the recipe use salted or unsalted butter?
The recipe specifies 1 1/2 cups of unsalted butter, chilled and cut into pieces.
How do you finish the presentation of the muffins?
Transfer the finished frosting to a pastry bag and pipe large rosettes onto the cooled muffins.
What tags are associated with this recipe?
Tags include pumpkin cupcakes, cheesecake-filled cupcakes, fall desserts, and autumn treats.
Is this recipe good for holidays?
Yes, it is ideal for Thanksgiving, Halloween, and other holiday celebrations.
How much vanilla extract is needed in total?
A total of 2 teaspoons of pure vanilla extract is needed, used in different parts of the recipe.
What sugar is used in the frosting?
Light brown sugar is used to give the frosting its distinct flavor.
How many eggs are used in this recipe?
The recipe uses 2 whole large eggs and 5 large egg whites.
What type of oil is used in the batter?
The recipe calls for 1/2 cup of vegetable oil.
Do I need to sift the flour?
Yes, the recipe specifies 1 1/2 cups of sifted all-purpose flour.
What is used to create the simmer for the frosting?
A medium saucepan with 2 inches of water is used to create a double-boiler effect for the egg white mixture.