Description
Delightful Pumpkin Cheesecake Cupcakes that combine classic pumpkin and cheesecake flavors in a portable treat, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine the pumpkin puree, cream cheese, and sugar. Mix until smooth.
- Add the eggs, vanilla extract, and pumpkin spice. Mix well until fully combined.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Sprinkle a bit of brown sugar on top of each cupcake for sweetness.
- Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool before serving.
Notes
Serve warm or at room temperature, with or without whipped cream. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, cheesecake, cupcakes, dessert, fall recipes