Ingredients
FOR THE MUFFINS:
3 cups unbleached all-purpose flour
1 tablespoon pumpkin spice
1/2 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon fine sea salt
4 large eggs
1½ cups granulated sugar
1¾ cups 100% pure pumpkin purée
1 cup olive oil, extra light tasting
1/2 cup unsweetened applesauce
1½ teaspoon vanilla extract
FOR THE CHEESECAKE FILLING:
8 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1 tablespoon sugar, optional
Equipment
2 USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
White Paper Cupcake Liners
Instructions
PREPARE THE PUMPKIN BATTER:
Preheat your oven to 375℉ (or 190℃).
Line a standard muffin pan and half of another with paper liners.
Next, in a large mixing bowl, measure and add flour, pumpkin spice, ground ginger, baking soda and fine sea salt. Whisk to combine.
In a separate bowl, measure and add eggs, sugar, pumpkin puree, olive oil, unsweetened apple sauce and pure vanilla extract. Whisk to combine.
Pour the pumpkin mixture into the bowl with the dry. Switch to a spatula and mix until the flour is incorporated. Set this off to the side for a moment.
PREPARE THE CHEESECAKE FILLING:
In a mixing bowl, combine softened cream cheese, egg and vanilla extract. If you desire more of a sweetened cheesecake filling, mix in 1 tablespoon granulated sugar.
In your prepared pan, measure and drop 2 tablespoons of the pumpkin batter into each of the paper liners. Tap on the countertop to settle it a bit.
Divide the cheesecake filling (about 1 tablespoon per muffin) top the pumpkin batter.
Lastly, top with 2 more tablespoons of the pumpkin batter.
Slip the pans into your oven and bake for 18 to 22 minutes. Rotate the pans halfway through baking. The muffins are done when a tester is inserted and only a few crumbs come out attached.
Let cool before serving.
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
