Pumpkin cream cheese muffins are hand-down my favorite fall recipe. The creamy, gooey texture of cheesecake combined with real pumpkin puree makes for a delightful dessert. Most recipes call for pumpkin spice instead of puree but I love making these with real pumpkins and that’s what makes this recipe so fun and unique.
These pumpkin cream cheese muffins are super easy to whip up and that delicious chocolate swirl makes it a combination to die for. Serve them hot with some ice cream along with chopped nuts and you will be thanking me for introducing you to this recipe😋
Recipe Notes for Pumpkin Cream Cheese Muffins
The recipe calls for a bit of all-purpose flour that adds a beautiful texture to these mini cheesecakes
For the recipe, I use real pumpkin puree instead of pumpkin spice as it adds a much richer flavor and a nice soft, gooey texture. You can make yours at home with my homemade pumpkin puree recipe or you can use the canned puree to save time.
The batter makes about 36 mini cupcakes. If you don’t have a mini muffin tray you can use any cupcake tray that you have on hand, it should make around 24 cupcakes with any regular baking tray.
Ingredients
- 1 cup Pumpkin puree Canned or Get my Homemade Recipe
- 3 Tbsp Flour
- 3/4 cup Sugar
- 240 gm Cream Cheese
- 2 Eggs
- 2 Tbsp Peanut Butter
- 2 Pieces Dark chocolate
- 1 tsp Milk chocolate
- Walnuts and Peanuts chopped, optional topping
Instructions
- Preheat the oven at 350℉ and line a cupcake tray with a bit of oil
- In a small bowl; whip eggs and sugar together. Then add pumpkin puree, cream cheese, flour and baking powder. Combine all ingredients so that no lumps remain but do not overmix1 cup Pumpkin puree, 3 Tbsp Flour, 3/4 cup Sugar, 240 gm Cream Cheese, 2 Eggs, 1 tsp Milk chocolate
- In a separate bowl; add peanut butter and chocolate. Microwave for 30 seconds, mix and microwave for 30 more seconds if needed2 Tbsp Peanut Butter, 2 Pieces Dark chocolate
- Using a small scoop, pour the cheesecake mix into the cupcake tray leaving a bit of space for chocolate. Using a small spoon, add a bit of peanut butter and chocolate mix. Use a small toothpick or chopsticks make an 8 twice in each cupcake for the swirlWalnuts and Peanuts
- Bake the cupcakes for 30-35mins and let it cool before serving. Voila, enjoy these delicious chocolaty pumpkin-flavored cheesecake!
Ingredients
- 1 cup Pumpkin puree Canned or Get my Homemade Recipe
- 3 Tbsp Flour
- 3/4 cup Sugar
- 240 gm Cream Cheese
- 2 Eggs
- 2 Tbsp Peanut Butter
- 2 Pieces Dark chocolate
- 1 tsp Milk chocolate
- Walnuts and Peanuts chopped, optional topping
Instructions
- Preheat the oven at 350℉ and line a cupcake tray with a bit of oil
- In a small bowl; whip eggs and sugar together. Then add pumpkin puree, cream cheese, flour and baking powder. Combine all ingredients so that no lumps remain but do not overmix1 cup Pumpkin puree, 3 Tbsp Flour, 3/4 cup Sugar, 240 gm Cream Cheese, 2 Eggs, 1 tsp Milk chocolate
- In a separate bowl; add peanut butter and chocolate. Microwave for 30 seconds, mix and microwave for 30 more seconds if needed2 Tbsp Peanut Butter, 2 Pieces Dark chocolate
- Using a small scoop, pour the cheesecake mix into the cupcake tray leaving a bit of space for chocolate. Using a small spoon, add a bit of peanut butter and chocolate mix. Use a small toothpick or chopsticks make an 8 twice in each cupcake for the swirlWalnuts and Peanuts
- Bake the cupcakes for 30-35mins and let it cool before serving. Voila, enjoy these delicious chocolaty pumpkin-flavored cheesecake!
Excited? Need more ideas; Follow ⇒ Herbs_n_Garlic for new recipes, snacks, drinks, and more!♥ Gurleen
