Description
Delicious pumpkin cheesecake cupcakes that combine the flavors of pumpkin and cream cheese for a perfect fall dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, use homemade pumpkin puree.
- These cupcakes can be topped with whipped cream or cream cheese frosting.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg