Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup pumpkin puree (canned )
  • 1 cup vegetable oil
  • 3 large eggs (room temperature )
  • 1/8 tsp salt
  • 4 ounces cream cheese (softened )
  • 1 tsp all-purpose flour
  • 2 tbsp sugar

Instruction

  • Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
  • Mix the sugar, eggs, pumpkin puree, and vegetable oil until well combined.
  • Add the all-purpose flour, cinnamon, salt, baking powder, and baking soda and mix but do not overmix.
  • Pour the batter into the cupcake liners, filling it 3/4s of the way up.
  • To make the cream cheese filling, simply mix the softened cream cheese, 1 tsp flour, and 2 tbsp sugar until well combined. Mix well.
  • Add about 1 tbsp of the cheesecake filling to the center of each cupcake liner. Do not swirl.
  • Bake for 20 minutes.