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Pumpkin Cheesecake Cupcakes
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 1 hr 10 min
- Servings
- 12.00 Muffins, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pumpkin Cheesecake Cupcakes brings together 1 (8 ounce) package cream cheese, at room temperature, 1/2 cup powdered sugar, 1 egg white in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 egg white
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon vanilla
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Instructions
Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!
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