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Pumpkin Raspberry Chipotle Cheesecake Muffins
Rated 3.0 stars by 7 users
Category
SidesCuisine
American
Author:
Blues Hog
Servings
12 muffins
Prep Time
15 minutes
Cook Time
22 minutes
Pumpkin patch meets smokehouse. These Pumpkin Raspberry Chipotle Cheesecake Muffins are wickedly good, and of course, the sauce is to die for!
Ingredients
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1 cup Pumpkin Purée
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½ cup Granulated Sugar
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½ cup Brown Sugar
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2 Eggs
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1 tsp Vanilla Extract
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½ cup Vegetable Oil or Melted Butter
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1 ½ cups All-Purpose Flour
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1 tsp Baking Powder
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½ tsp Baking Soda
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½ tsp Salt
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2 tsp Cinnamon
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8 oz Cream Cheese, softened
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2 tbsp Whole Milk
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3 tbsp Raspberry Chipotle BBQ Sauce
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Optional: Pepita Seeds for garnish
Directions
Preheat oven to 350°F. Line a 12-cup muffin pan with liners and lightly grease with cooking spray.
Make the cheesecake filling: In a small bowl, beat cream cheese, milk, and Raspberry Chipotle sauce until smooth. Set aside.
In one bowl, whisk eggs, sugars, pumpkin, oil, and vanilla until smooth.
In another bowl, whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon.)
Mix dry ingredients into wet - don’t overmix.
Fill each muffin cup about ⅔ full with pumpkin batter.
Spoon or pipe 1 ½ tsp cheesecake filling into the center of each. Sprinkle pepitas on top - avoiding cheesecake filling.
Bake 18–22 minutes, until a toothpick inserted in the pumpkin portion comes out clean.
Cool in pan 10 minutes, then transfer to a rack.
Recipe Video
Recipe Note
Make sure to not overmix or overbake! Pumpkin muffins can easily get too spongey - make sure to mix just until combined.