Pumpkin Cream Cheese Cupcakes
I grew up with this recipe in chocolate form as a very common dessert in our school lunches. I loved them, so when I found a pumpkin version I was very excited. I added a few twists to the original recipe, but the general idea is the same and these are so addictive. Pair this pumpkin chocolate chip cheesecake cupcake with your afternoon coffee and you will think you are in Fall heaven!
As always, in baking, the pumpkin not only adds a delicious flavour, but also makes the cake moist and keeps the cupcake from getting dry. This recipe is very easy to make and whips up very quickly.
These cupcakes freeze well. Personally, I think freezing them improves the texture of the cake. They will keep for some time in an airtight container. Just thaw the cupcakes as you need them!
*I filled my muffin tins a little full in these pictures. I would not recommend filling them quite this full.
Tag me on Instagram @cookingthroughgenerations or comment down below and let me know you made these!
Pumpkin Cream Cheese Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes20
minutesIngredients
- Pumpkin Batter
2 cups pumpkin purée
2 cups sugar
4 eggs
3/4 cup oil
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tsp baking soda
2 cups flour
- Filling:
8 oz cream cheese
1 egg
1/3 cup sugar
1 tsp vanilla extract
1 cup chocolate chips
Directions
- Batter:
- Mix the first four ingredients together in a medium bowl.
- Mix the dry ingredients together and add them to the pumpkin mixture.
- Grease muffin tins or insert muffin liners. Fill them 3/4 full with pumpkin batter.
- Filling:
- Beat sugar, eggs, cream cheese, and vanilla extract together. Add chocolate chips and stir.
- Put one heaping teaspoon of the cream cheese mixture in center of cupcakes.
- Bake at 350 °F for 15-20 minutes or until toothpick comes out clean.