Cheesecake Filled Pumpkin Cupcakes

Indulge in the ultimate autumn-inspired treat with these decadent Cheesecake Filled Pumpkin Cupcakes! Each cupcake boasts a moist and flavorful pumpkin spiced batter, perfectly paired with a luscious, creamy cheesecake center that melts in your mouth. The combination of warm fall spices and velvety cream cheese creates a deliciously rich contrast in every bite. Simple to prepare, these cupcakes come together in just 40 minutes and make a show-stopping dessert for any seasonal gathering or holiday table. Serve them as they are, or elevate the presentation with a dollop of whipped cream or a sprinkle of powdered sugar. Whether you're a pumpkin lover or a cheesecake enthusiast, these cupcakes are guaranteed to satisfy your cravings. Perfect for fall baking, they’re an irresistible crowd-pleaser that captures the cozy essence of the season.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.75 cups All-purpose flour
• 1.5 cups Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Pumpkin puree
• 0.5 cup Vegetable oil
• 2 Eggs
• 1 teaspoon Vanilla extract
• 8 ounces Cream cheese, softened
• 0.25 cup Powdered sugar
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In another mixing bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

Step 4

Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.

Step 5

In a separate smaller bowl, beat the softened cream cheese, powdered sugar, and heavy cream until creamy and smooth.

Step 6

Spoon about 2 tablespoons of the pumpkin cupcake batter into each liner, filling them halfway.

Step 7

Add a heaping teaspoon of the cheesecake mixture on top of the batter in each liner.

Step 8

Cover the cheesecake mixture with another tablespoon of pumpkin batter, making sure the liners are no more than 3/4 full.

Step 9

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake portion (not the cheesecake center) comes out clean.

Step 10

Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Optionally, top the cupcakes with whipped cream or a light dusting of powdered sugar before serving.

Nutrition Facts

Serving size	(1267.9g)

Amount per serving	% Daily Value*
Calories	4119.6

Total Fat 212.4g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 69.1g
Cholesterol 658.0mg	0%
Sodium 3183.7mg	0%
Total Carbohydrate 525.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 346.6g
Protein 51.5g	0%

Vitamin D 82IU	0%
Calcium 376.0mg	0%
Iron 15.6mg	0%
Potassium 1089.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 4.9%

Carbs: 49.8%