Pumpkin Cheesecake Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin muffins with a creamy cheesecake filling and cinnamon-sugar crumb topping. Spiced warmly and easy to make, they're perfect for fall mornings or as a portable snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 12 ounces full-fat block cream cheese, (softened at room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup raw pecan halves
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter, (cubed (salted or unsalted))
- 3 eggs
- 2 cups granulated sugar
- 1 15 oz. can Libby’s pure pumpkin puree ((heaping 1 ¾ cup))
- 1/2 cup vegetable oil
- 2 1/2 cups (324 grams) all-purpose flour ((See Note)*)
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 3/4 tsp EACH salt, ground cinnamon, ground cloves, ground nutmeg
- 1/2 teaspoon ground ginger
- Coarse raw turbinado cane sugar
- Ground cinnamon
At a glance
PER SERVING · TIME 67M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 22m
- Sodium
- 234mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.