Chai Pumpkin Cheesecake Muffins

Chai Pumpkin Cheesecake Muffins
From littlespicejar.com

Ingredients

Muffins

  • 1¾ c all-purpose flour
  • 2 t ground cinnamon
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground ginger
  • ½ t salt
  • ½ t ground clove
  • ½ t cardamom
  • ¼ t ground nutmeg
  • ¾ c granulatedsugar
  • ¾ c brown sugar
  • 2 eggs, ROOM TEMP
  • 1 15oz can pumpkin puree
  • ½ c oil (coconut, olive, vegetable, canola)

Cheesecake Batter

  • 1 8oz package cream cheese, ROOM TEMP
  • ½ c powdered sugar
  • 1 t vanilla extract
  • 1 t lemon juice

Instructions

  1. Step 1

    Preheat oven 375F. Spray 2 muffin pans with nonstick spray.

  2. Step 2

    Whisk dry ingredients together: flour, baking soda, spices, salt.

  3. Step 3

    In large bowl, whisk together sugar, eggs, pumpkin, oil, and vanilla. Slowly add dry ingredients, mix together with rubber spatula until just combined.

  4. Step 4

    Add cream cheese to bowl of a stand mixer, mix for 30s to loosen up. Add the powdered sugar, vanilla, lemon juice and mix until just combined.

  5. Step 5

    Fill muffin pans with batter about 2/3 full. Add ~1T of cheesecake filling (can top, press in, or swirl).

  6. Step 6

    Bake at 375F ~17mins, until golden brown on top. Let cool for a few minutes before trying to remove from pan.