Ingredients
Scale
- 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