First, when you soften the cream cheese, do not beat until creamy. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. I followed the recipe closely. Sometimes you just want to make bakery-style delicious muffins without going through measuring cups, dirty dishes, and/or collecting 10+ ingredients from 5 different places. Great recipe! Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Add vanilla. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). 4-Ingredient Pumpkin Cheesecake Muffins + Video. Beat together until smooth. 3 Parts to Pumpkin Cheesecake Muffins. The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin. Now, I just want to know: Do I store them in the refrigerator???? But now, it's all goooooood. Add smaller spoonfuls of cream cheese mixture on top. Thanks a bunch for posting this recipe. These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your holiday gatherings. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Use it to make an individual-sized cheesecake "tart." Such a perfect breakfast with your morning coffee. While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties. I made a few changes. Did you put a glaze or something on top of the muffins? Sprinkle on the streusel topping. They did not fall apart. We both loved them. To make the filling: In a medium bowl, beat cream cheese until soft. Store in fridge or freeze in an airtight container. Finally, these muffins are really not "cream cheese FILLED." Preheat the oven to 400°F (200°C). Also, don't mix it thoroughly. I have some additional questions: Do you fill the muffin tins full to the top? Share it with us! 9 %, (18 1/2 ounce) box yellow cake mix (plus the ingredients called for in the package directions), Pumpkin Cupcakes With Creamy Cream Cheese Frosting, Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting. If you're using paper cups, try to keep cream cheese from touching the paper. Fill 12 paper-lined or greased muffin cups one-third full. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. You end up with cheesecake spread evenly over the top! Serving Size (1/24), Calories 260 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1g, Trans Fat g), Cholesterol 35mg, Sodium 250mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 25g), Protein 4g, Potassium mg, Thiamin mg, Riboflavin mg, Niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg; Percent Daily Value*: Vitamin A 60mg, Vitamin C 2mg, Calcium 8mg, Iron 6mg. * Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. oil instead of olive oil. Thanks for reading. To me it wasn’t a deal breaker though. Yummy! Amount is based on available nutrient data. The batter is thick, but it works if you only fill the muffin cups 2/3 full. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. Inspired by my 3-ingredient chocolate cherry cake, I decided to make a pumpkin version of it. In another bowl, whisk together eggs, pumpkin and oil. The muffins turned out VERY good! Beat until smooth, then set aside. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I made these on Sunday and they were amazing! Thank you so much! 6 years ago on Step 2, Would love to know the nutritional facts per serving, From identical recipe floating around: Calories 213. It should still be fairly stiff when you add the remaining ingredients. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. When I used a spatula to pull one out of a tin, the bottom was like a regular muffin. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. Add in eggs, one at a time, combining thoroughly after each. I need to ABOUT how many this yields?!?!? You end up with cheesecake spread evenly over the top! It sounds like a lot of people are having issues with the filling being more of a topping. I also tried this recipe with and without eggs. Your muffins will have perfect cream cheese centers. You’re only 4 simple ingredients away from these tall, dense, yet moist pumpkin cheesecake muffins! Carbs 20.9. I did make a few variations. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). I tested this pumpkin muffin recipe with both regular cake mix and spice cake mix. … I will definitely try this recipe. The first time I made it, I beat it thoroughly smooth and ended up with soup!