Easy Pumpkin Cheesecake Muffins! - The Scran Line

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness with fewer calories.

Prepare the cinnamon crumble by mixing flour, brown sugar, and cinnamon in a bowl.

Chop chilled butter into small cubes and add to the dry ingredients.

Use hands to smush the butter into the mixture until small lentil-sized pieces remain.

Refrigerate the crumble mixture while preparing the cheesecake filling.

In a bowl, add cream cheese, sugar, and salt, then mix with an electric hand mixer until smooth.

Add egg yolks to the cream cheese mixture and mix until well combined.

In another bowl, combine flour, sugar, brown sugar, salt, baking soda, pumpkin spice, ground ginger, cloves, and freshly grated nutmeg.

Add pumpkin puree, eggs, oil, and vanilla extract to the dry ingredients and mix until no dry ingredients remain.

Line a 12-hole muffin tin with cupcake liners.

Scoop about a tablespoon of pumpkin muffin batter into each cupcake liner.

Add a tablespoon of cheesecake filling on top of the batter and gently spread it out.

Top with another scoop of pumpkin muffin batter to cover the cheesecake layer.

Generously sprinkle the cinnamon crumble on top of each muffin.

Bake in the oven for 20 to 22 minutes until tops are crispy and golden.

Let muffins cool in the tin for 5 minutes before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens