Labor Day has now come and gone, marking the official end of summer. It makes me feel a little less guilty for secretly being excited about all things fall! Hints of fall are definitely in the air and Pumpkin is one of my favorite fall flavors. One of my favorite things about fall is baking and the incredible scent that fills my home when I’m baking something pumpkin! Everyone loves it when I bake up a batch of my Pumpkin Cheesecake Cupcakes Recipe and I often get request for this delicious fall treat.
This pumpkin cheesecake cupcakes recipe is all about a delicious pumpkin cupcake with a cream cheese “cheesecake” filling and then topped with cream cream cheese frosting or vanilla buttercream frosting. Are you drooling yet?
Amazingly Delicious Pumpkin Cupcakes With Cheesecake Filling And Frosting:
I am happy to share this family favorite fall pumpkin recipe with you here and I hope you enjoy them as much as my family and friends do. This pumpkin cheesecake cupcakes recipe sure is a yummy way to welcome fall.
Ingredients:
- 1 cup flour – all purpose
- 1 tsp baking powder
- 1/1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup easy pumpkin pie puree
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs – room temperature
For the Cheesecake Filling
Ingredients:
- 4 oz package cream cheese – softened
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
How To Make Pumpkin Cheesecake Cupcakes:
Preheat oven to 350 degrees.
Line a jumbo cupcake pan with paper liners. I like to use a double layer of liners for each cupcake. This keeps the bottoms of the cupcakes from scorching.
In a large bowl, sift together all dry ingredients.
In a separate bowl combine pumpkin pie puree, vegetable oil, eggs, brown and regular sugar.
Add the wet mixture to the dry ingredients and stir until ingredients are combined.
Using a tablespoon, scoop 3 tablespoons of batter into paper lined cup.
Add 1/2 tbsp of the cream cheese filling to each cup.
Add remaining batter to cover cream cheese filling.
Bake in preheated oven for 32-35 minutes or until a toothpick inserted in the center comes out clean. Note that the filling will leave a slight glaze on the toothpick.
Remove cupcakes from oven and cool for 10 -15 minutes in the pan on a cooling rack. Remove from pan and let stand until completely cool.
These cupcakes are delicious served without frosting, as more of a muffin or you can top them with a cream cheese or buttercream frosting. The frosting I used is a traditional vanilla buttercream with 1/2 teaspoon of pumpkin pie spice added. I filled a large piping bag, fitted with the extra large star tip, and piped from the inside out to create a rose like appearance.
These pumpkin cheesecake cupcakes are moist with the perfect amount of pumpkin pie flavor and creamy cheesecake filling!
Printable Recipe For Pumpkin Cheesecake Muffins:
Pumpkin Cheesecake Cupcakes Recipe
Ingredients
- 1 cup flour – all purpose
- 1 tsp baking powder
- 1/1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup easy pumpkin pie puree
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs – room temperature
- Cheesecake Filling:
- 4 oz package cream cheese – softened
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
- Preheat oven to 350 degrees.
- Line a jumbo cupcake pan with paper liners. I like to use a double layer of liners for each cupcake. This keeps the bottoms of the cupcakes from scorching.
- In a large bowl, sift together all dry ingredients.
- In a separate bowl combine pumpkin pie puree, vegetable oil, eggs, brown and regular sugar.
- Add the wet mixture to the dry ingredients and stir until ingredients are combined.
- Using a tablespoon, scoop 3 tablespoons of batter into paper lined cup.
- Add 1/2 tbsp of the cream cheese filling to each cup.
- Add remaining batter to cover cream cheese filling.
- Bake in preheated oven for 32-35 minutes or until a toothpick inserted in the center comes out clean. Note that the filling will leave a slight glaze on the toothpick.
- Remove cupcakes from oven and cool for 10 -15 minutes in the pan on a cooling rack. Remove from pan and let stand until completely cool.
- These cupcakes are delicious served without frosting, as more of a muffin or you can top them with a cream cheese or buttercream frosting. The frosting I used is a traditional buttercream with 1/2 teaspoon of pumpkin pie spice added. I filled a large piping bag, fitted with the extra large star tip, and piped from the inside out to create a rose like appearance.
Nutrition Facts
Pumpkin Cheesecake Cupcakes Recipe
Serves: 12
|
Amount Per Serving: 1 cupcake
|
||
|---|---|---|
| Calories | 784.59 kcal | |
| % Daily Value* | ||
| Total Fat 44.13 g | 67.7% | |
| Saturated Fat 9.44 g | 45% | |
| Trans Fat 0.22 g | ||
| Cholesterol 140.46 mg | 46.7% | |
| Sodium 636.13 mg | 26.5% | |
| Total Carbohydrate 90.02 g | 30% | |
| Dietary Fiber 1.35 g | 4% | |
| Sugars 54.42 g | ||
| Protein 9.86 g | ||
| Vitamin A 34.33 % | Vitamin C 0.78 % | |
| Calcium 18.68 % | Iron 9.54 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Do you think you will try out this easy to make Pumpkin Cheesecake Cupcakes recipe? It is perfect to bring to fall parties. What are your favorite fall recipes?
SALMA says
I LOVE CHEESECAKE AND CUPCAKES SO I CAN’T WAIT TO TRY THIS!
Holly says
OMG…these cupcakes are simply delicious! I made a double batch and it made 2 dozen cupcakes. The cream cheese filling makes the cupcakes and you really don’t need icing. They were so good I made another double batch. My co-workers are going to love this tasty treat tomorrow at coffee break time!