Pumpkin cheesecake muffins Ingredients 1 can (16oz) pumpkin puree 2 cup (240g) all purpose flour 1/4 cup (55g) neutral oil 1/4 cup (60g) melted butter 1/2 cup (100g) brown sugar 3/4 cup (150g) granulated sugar 2 egg, room temp 1/2 tsp salt 3/4 tsp baking soda 1/2 tsp baking powder 1 tbsp vanilla bean paste or vanilla extract 1/3 cup (80g) sour cream 1 tsp cinnamon 3/4 tsp pumpkin spice For the cheesecake filling 8 oz (226g) cream cheese, softened 6 tbsp (75g) granulated sugar 1 tsp corn starch 1
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Pumpkin cheesecake muffins Ingredients 1 can (16oz) pumpkin puree 2 cup (240g) all purpose flour 1/4 cup (55g) neutral oil 1/4 cup (60g) melted butter 1/2 cup (100g) brown sugar 3/4 cup (150g) granulated sugar 2 egg, room temp 1/2 tsp salt 3/4 tsp baking soda 1/2 tsp baking powder 1 tbsp vanilla bean paste or vanilla extract 1/3 cup (80g) sour cream 1 tsp cinnamon 3/4 tsp pumpkin spice For the cheesecake filling 8 oz (226g) cream cheese, softened 6 tbsp (75g) granulated sugar 1 tsp corn starch 1
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