If you've been a reader of this blog for any amount of time than you are already aware of my slight pumpkin obsession. I can't resist a pumpkin based baked good. I've blogged about everything from my favorite pumpkin pie to pumpkin biscotti and pumpkin latte's. So it's Fall again and my obsession is back in full swing!
A pumpkin roll (pumpkin sponge cake filled with a cream cheese filling) is one of my favorite Fall desserts. (I can't believe I haven't posted a recipe...soon!) These muffins have all the same components as a pumpkin roll, spicy pumpkin cake with a cream cheese swirl, baked up in muffin form. Plus because it's a muffin it's now okay to eat pumpkin roll it for breakfast, right?
Pumpkin Cheesecake Muffins
Yield: 1 doz. regular sized muffins or 2 doz. mini muffins
1 15 oz can pumpkin puree, not pumpkin pie filling
1/4 cup coconut oil or any vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese, at room temperature
1 large egg yolk
1/2 cup sugar
1/8 teaspoon vanilla extract
Preheat oven to 350°
In a large mixing bowl, combine canned pumpkin, oil, and sugar together.
Add in eggs, one at a time, mixing well after each one.
Stir in vanilla.
Stir the flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Spray your muffin pan well with cooking spray. Fill each muffin about 2/3 full. Divide the filling evenly placing a large dollop on each muffin.
With a skewer or a knife, swirl the cream cheese mixture into the the pumpkin.
Bake for 20-25 minutes for regular muffins or about 18 minutes for mini muffins. The muffins are done when a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes and remove from the pan.
*NOTES: If you want you could top the muffins with chopped pecans or walnuts.