Chai Pumpkin Cheesecake Muffins
Delightful Chai Pumpkin Cheesecake Muffins blend warm spices and pumpkin with a creamy cheesecake center, perfect for fall baking.
Equipment
- Muffin pans
- Mixing Bowls
- whisk
- piping bag
Ingredients
Muffin Ingredients
- 1.75 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground nutmeg
- 0.75 cups granulated sugar
- 0.75 cups brown sugar
- 2 large eggs at room temperature
- 1 can (15-ounce) pure pumpkin puree
- 0.5 cups oil (canola, vegetable, or melted coconut)
- 2 teaspoons vanilla extract
Cheesecake Filling Ingredients
- 1 pack (8-ounce) cream cheese at room temperature
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease two muffin pans.
Mixing
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, nutmeg, and salt.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
Cheesecake Filling
- In a separate bowl, beat cream cheese until smooth, then mix in powdered sugar, vanilla, and lemon juice until just combined.
Assembly
- Fill muffin cups two-thirds full with pumpkin batter.
- Add a dollop of cheesecake filling to each muffin and swirl if desired.
Baking
- Bake at 375°F for about 16 to 19 minutes, until a toothpick inserted into the pumpkin portion comes out with moist crumbs.
- Let cool before transferring to a wire rack.
Notes
For cleaner cheesecake swirls, use a piping bag. Store cooled muffins in an airtight container for up to 4 days. They can also be frozen for up to 2 months.
Nutrition
Serving: 1muffinCalories: 200kcal
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