Pumpkin Cheesecake Cupcakes
photo by DianaEatingRichly
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
-
For the filling
- 1 (8 ounce) package cream cheese, at room temperature
- 1⁄2 cup powdered sugar
- 1 egg white
- 1⁄2 teaspoon vanilla
-
For the cake
- 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
directions
- 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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Reviews
-
This recipe was fun to make but felt it was a waist to have a partial can of pumpkin left. However, after making it, I found the pumpkin taste to be lacking even after I added an additional 2 tsp of pumpkin spice. I only gave this two stars, because this recipe could use an icing and that was not included, but I made my own. I also think putting a small amount of pumpkin at the bottom and a larger portion at the top level makes this cupcake less top heavy and easier to eat.
RECIPE SUBMITTED BY
I'm a single working mother of three small children. i love to cook... when i have the time!! i think cooking is almost therepy for me, i love to create- then serve it to others to watch them enjoy