Chai Pumpkin Cheesecake Muffins
The perfect accompaniment to a cup of coffee! These spiced chai pumpkin cheesecake muffins are tender and loaded with warm chai spices. No dry crumbs here, just tender, delicious pumpkin muffins all around!
Servings: 14 -16 muffins
Ingredients
Muffin:
- 1 ¾ cup all-purpose flour
- 2 teaspoons EACH: ground cinnamon AND vanilla extract
- 1 teaspoon EACH: baking soda AND ground ginger
- ½ teaspoon EACH: salt ground cloves, AND ground cardamom
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 15-ounce pure pumpkin puree
- ½ cup oil coconut, olive, vegetable, canola
Cheesecake batter:
- 1 8-ounce package cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon EACH: vanilla extract AND lemon juice
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray two muffin pans with nonstick cooking spray; set aside. In a medium bowl, whisk together the flour, baking soda, ground spices, and salt; set aside.
- WET INGREDIENTS: In a large bowl, whisk together the sugar, eggs, pumpkin puree, oil, and vanilla extract. Slowly add the dry ingredients into the wet ingredients and mix using a rubber spatula until *just combined*
- CHEESECAKE BATTER: Add the cream cheese to the bowl of a stand mixer, mix the cream for 30 seconds just to loosen it up, add the powdered sugar, vanilla, and lemon juice and mix until *just combined*
- MUFFINS: Fill the muffin pans with the pumpkin batter about two-thirds full. Add a tablespoon worth of cheesecake filling to the center and you can press it in, leave it on top, or swirl it on top using a toothpick to make a design. You can also use the cheesecake batter and a filling rather than a topping, if you'd like, both methods work!
- BAKE: Bake the muffins for 16-19 minutes or until the muffins have risen and are golden brown on top. Let cool for a few minutes before trying to remove from the pan. Serve warm or room temperature!
