Can I use homemade pumpkin puree instead of canned?u003cbr/u003e

Yes, as long as it is thick and wet-drained. Watery puree will make the muffins dense.

Do I have to use muffin liners?u003cbr/u003e

No, but they make cleanup easier and help the muffins release cleanly. If you skip liners, be Sure to coat the muffin pan thoroughly with nonstick spray.

Can I make these without the cream cheese topping?u003cbr/u003e

Yes. Bake the muffins without the topping for a classic pumpkin chocolate chip muffin.

Can I double this recipe?u003cbr/u003e

Yes, the recipe doubles well. Bake in two muffin pans on the same rack or rotate pans halfway through baking.

Pumpkin Cheesecake Muffins (Starbucks Inspired)

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5 from 1 review

Pumpkin Cheesecake Muffins

Recipe by Bailey Sissom

Total Time35 minutes
Yield15 muffins 1x

Ingredients

For Pumpkin Muffins

For Cheesecake Topping

Cream cheese (8 oz | 226g, room temperature)
Brown sugar (⅓ cup | 67g)
Egg (1 | ~50g)
Vanilla extract (1 tsp | 5ml)

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Instructions

Preheat the oven to 350°F. Coat a muffin pan with nonstick spray or line with muffin liners.
In a large mixing bowl, whisk together all-purpose flour (1 ½ cups), baking powder (1 tsp), baking soda (½ tsp), salt (¾ tsp), and pumpkin pie spice (2 ¼ tsp) until well combined.
In a medium bowl, whisk granulated sugar (1 ¼ cups), vegetable oil (½ cup), canned pumpkin puree (1 cup), large eggs (2), and water (¼ cup) until smooth.
Pour the pumpkin mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
Stir in chocolate chips (¾ cup) until evenly distributed.
Divide the pumpkin batter evenly into the prepared muffin cups, filling each about ¾ full.
In the bowl of a stand mixer or a medium bowl with an electric mixer, beat together cream cheese (8 oz), brown sugar (⅓ cup), egg (1), and vanilla extract (1 tsp) until smooth and fully combined.
Add 1–2 tablespoons of the cream cheese mixture on top of each muffin using the same scoop. Swirl gently if desired.
Sprinkle the tops with additional chocolate chips.
Bake for 20–22 minutes, until a toothpick inserted into the muffin comes out with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Find it online: https://www.simplysissom.com/pumpkincheesecakemuffin/