why make this recipe
Pumpkin Cheesecake Cupcakes are a delightful treat, perfect for fall or any special occasion. These mini cupcakes combine the flavors of pumpkin spice and creamy cheesecake for a delicious experience. They are easy to make, fun to serve, and even more fun to eat. If you love pumpkin desserts or cheesecake, this recipe is a hit. Plus, they are great for sharing!
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 the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix the pumpkin puree with the 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
Once the Pumpkin Cheesecake Cupcakes are cool, they can be served directly in their liners. You can sprinkle some extra cinnamon on top for a festive look. They pair perfectly with a cup of coffee or tea. You could also serve them on a platter as part of a dessert table.
how to store Pumpkin Cheesecake Cupcakes
To keep your Pumpkin Cheesecake Cupcakes fresh, store them in an airtight container in the refrigerator. They will last for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe container.
tips to make Pumpkin Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter. Fold gently to keep the cupcakes light and fluffy.
- You can add some chopped nuts or chocolate chips into the batter for extra texture.
- If you like a stronger pumpkin flavor, you can increase the pumpkin puree a little.
variation
If you want to try something different, you can swap the pumpkin puree for sweet potato puree. You could also use flavored cream cheese, like cinnamon or maple, to add a unique twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. Can I make these cupcakes ahead of time?
Absolutely! You can make these cupcakes a day or two in advance. Just store them in the refrigerator.
3. Is there a gluten-free version of this recipe?
Yes, you can use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.
Pumpkin Cheesecake Cupcakes
Delightful mini cupcakes combining pumpkin spice and creamy cheesecake flavors, perfect for fall or special occasions.
- Total Time: 40
- Yield: 12 servings 1x
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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix the pumpkin puree with the 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.
Notes
Sprinkle extra cinnamon on top for a festive look. Pairs well with coffee or tea.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg