Recipes Pumpkin Cream Cheese Muffin 12 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Sweet T’s becomes first Black-owned bakery at Philadelphia’s Reading Terminal Market admin March 24, 2021 New Recipe: Viewpoint: Online sensation Nathan has the recipe for success admin April 4, 2022 New Recipe: No, this Oshawa company didn’t launch jerk chicken ice-cream admin April 5, 2021 New Recipe: Whitley Neill is launching a mango and lime gin admin March 11, 2021 New Recipe: I made a traditional Kentish dessert and now Yorkshire puddings will never be the same admin March 24, 2021 New Recipe: Cheesecake Oreo Cubes Recipe and Photos admin February 26, 2021 About The Author More from this Author One Response Forced2bike October 16, 2021 Need a weekend baking inspiration? This pumpkin cheesecake muffin should be an easy option~ Recipe video can be found [here](https://youtu.be/CnVeOpHNGlE) **Ingredients: [8 muffins]** 300 g (1¼ cup) cream cheese 50 g (¼ cup) granulated sugar 2 egg yolks 130 g (1 cup) all-purpose flour 2 g (½ tsp) baking soda 0.25 g (⅛ tsp) ground nutmeg 0.5 g (¼ tsp) ground ginger 1 g (½ tsp) ground cinnamon 1.5 g (¼ tsp) salt 100 g (½ cup) granulated sugar 60 g (¼ cup) vegetable oil 170 g (¾ cup) pure pumpkin puree 1 egg **Instructions:** 1. Using a whisk or silicone spatula, beat the cream cheese with the sugar until well-combined. Add the egg yolks and mix until smooth. Set aside. 2. Combine all of the dry ingredients (except sugar) and whisk well. 3. In a separate bowl, whisk together all of the wet ingredients along with the sugar until smooth. 4. Pour the wet ingredients into the dry ingredients and mix just until combined. 5. Divide the cake batter evenly into 8 muffin cups that have been lined with muffin paper. Then top each with the cream cheese mixture. 6. Bake them in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.