Pumpkin Cheesecake Muffins

Autumn is here, which means it is also officially baking season! While baking is a year-round activity at my house, when the leaves begin to fall and there's a bit of a chill in the air.


– All Purpose Flour – Pumpkin Pie Spice – Cinnamon – Baking Soda – Salt

This recipe for Pumpkin Cheesecake Muffins combines everything I love about fall (pumpkin spice, anyone?) with the sweet and creamy taste of cheesecake.


Preheat your oven to 350 degrees. Line 2 muffin tins with cupcake liners.


In a medium sized bowl, combine flour, spices, baking soda, and salt. Set aside.


In the bowl of your mixer, cream oil, pumpkin puree, and sugars for 4 minutes on medium high speed.


Add eggs, one at a time, incorporating fully before adding the 2nd egg.


Add vanilla and mix until combined.

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