Why Make This Recipe
Pumpkin Cheesecake Cupcakes are a delightful treat that brings the flavors of fall into every bite. They combine the rich, creamy goodness of cheesecake with the warm, comforting taste of pumpkin. Perfect for gatherings, holidays, or just because, these cupcakes are easy to make and sure to impress anyone who tries them. With their sweet pumpkin base and creamy cheesecake topping, they are a festive dessert that hits the spot!
How to Make Pumpkin Cheesecake Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree (100% pure)
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix pumpkin puree with eggs until combined.
- Gently fold the dry ingredients into the wet mixture.
- Fill each muffin liner about two-thirds full with batter.
- In a separate bowl, beat the softened cream cheese until smooth. Add sugar and heavy cream; mix until fluffy.
- Spoon or pipe the cheesecake mixture on top of each cupcake batter.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before serving.
How to Serve Pumpkin Cheesecake Cupcakes
Serve these cupcakes chilled or at room temperature. You can enjoy them plain, or for an extra special touch, top them with whipped cream or a sprinkle of cinnamon. They make a fantastic dessert for Thanksgiving, Halloween, or any autumn gathering.
How to Store Pumpkin Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. For longer storage, you can freeze them. Just make sure they are placed in a freezer-safe container or bag. Thaw them in the fridge before serving.
Tips to Make Pumpkin Cheesecake Cupcakes
- Make sure the cream cheese is at room temperature for easy mixing.
- Do not overmix the batter to keep the cupcakes fluffy.
- You can add chocolate chips or nuts to the batter for added flavor.
- For a spicier taste, add a pinch of nutmeg or ginger to the pumpkin mixture.
Variation
For a twist on the traditional flavor, you can add crushed graham crackers to the cheesecake topping to give it a crust-like texture. Another variation is to use a different type of puree, such as sweet potato, for a different taste.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to puree it until it’s smooth and cooked.
2. Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be made a day or two ahead. Just store them in the fridge until you’re ready to serve.
3. What can I use instead of cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese substitute if you want to change up the flavor or cater to dietary restrictions.