Description

Pumpkin Cheesecake Cupcakes are the perfect fall treat, combining the rich flavors of pumpkin and cream cheese in a delightful mini dessert. These cupcakes feature a moist pumpkin base infused with warm spices like cinnamon and nutmeg, topped with a creamy cheesecake layer and finished with a dollop of whipped cream. Ideal for gatherings or cozy nights at home, these charming treats will impress family and friends alike.

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 cheesecake filling)
1 large egg (for cheesecake filling)
Whipped cream (for topping)

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix pumpkin puree, sugar, eggs, and vanilla until smooth.
Gradually fold dry ingredients into the pumpkin mixture until just combined.
In a separate bowl, beat cream cheese with additional sugar and egg until smooth for the cheesecake layer.
Fill each cupcake liner halfway with pumpkin batter, add a dollop of cheesecake filling on top, then cover with more pumpkin batter.
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before topping with whipped cream.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 190
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: Substitute canned pumpkin with sweet potato for a unique twist. Add chocolate chips to the batter for an extra treat. Store in an airtight container in the refrigerator for up to five days.