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Pumpkin Cheesecake Snickerdoodle Muffins

Pumpkin Cheesecake Snickerdoodle Muffins are tender pumpkin muffins stuffed with cheesecake filling and topped with a crunchy coating of cinnamon sugar! No one has to know they're almost healthy!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 15 muffins
Course: Dessert
Cuisine: American

Ingredients

For the filling:
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup powdered sugar
For the muffins:
  • 2 cups (9 ounces or 255 grams) white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3/4 packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4  cup applesauce
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 3/4  cup buttermilk
For the cinnamon-sugar topping:
  • 1/2  cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter, melted and cooled

Instructions

To make the filling:
    Cup of Yum
  1. Use an electric mixer to beat the cream cheese and sugar until very well combined and smooth. Refrigerate while making the muffins so the cream cheese can firm.
For the muffins:
  1. Preheat the oven to 400°F. Coat a standard two 12-cup muffin tin with cooking spray or 15 paper liners.
  2. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In a large bowl whisk together the sugar, molasses, applesauce, and the eggs until well combined. Whisk in the pumpkin and vanilla until combined. Whisk in the flour and buttermilk in two alternating batches. Do not overmix.
  4. Fill each muffin cup with 1 to 2 tablespoons of batter, enough to cover the bottom. Dollop each cup with 1 heaping teaspoon of the cream cheese mixture. Fill each cup with the remaining batter, covering the cream cheese.
  5. Bake for 20 minutes. Let cool on a wire rack for 15 minutes before removing the muffins from the pan to cool completely.
To make the topping:
  1. In a small bowl combine the cinnamon and sugar. Dip each muffin top in the melted butter then roll in the cinnamon sugar mixture.

Notes

  • Adapted from Pumpkin Muffins recipe