Wednesday, October 30, 2013

Pumpkin Cheesecake Cupcakes

Just because it's fall and I've been thinking about these pumpkin cheesecake cupcakes, I decided to repost a recipe that I originally shared about four years ago.  (Really?  It's been that long?)  These cupcakes are moist, delicious, and easy to make, which is a perfect combination in my book.  Credit for the recipe goes to Lara Starr, author of The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook.

Pumpkin Cupcakes
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 egg, beaten
  • 2/3 cup pumpkin puree (homemade [cooked] or canned)
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup flour
  • 1 recipe Cream Cheese Filling (see below)
  • 12 fluted paper muffin cups
Preheat oven to 350F.

Insert muffin cups in a muffin tin and set aside.

In a bowl, mix the oil, milk, egg, and pumpkin puree. In another bowl, mix the sugar, baking soda, salt, ginger, cinnamon, nutmeg, and flour.

Stir the dry ingredients into the wet ingredients, then scoop the batter into the prepared muffin tins. Top each cupcake with 1-2 tablespoons of the cream cheese filling. Bake for 25-30 minutes. Cool before serving.

Cream Cheese Filling
  • 8 ounces softened cream cheese
  • 1/3 cup sugar
  • 1 egg
  • pinch of salt
  • 1 cup chocolate chips
Cream the cream cheese with an electric mixer until smooth.
Add sugar, egg, and salt and mix thoroughly.
Stir in the chocolate chips with a spoon.

(Never mind my old, stained cupcake pan. I think I've had this for about 20 years!)

This is what it looked like before baking. I expected that they would overflow the papers during baking, but the overflow wasn't major. Still, being the overly analytical type that I am (and having the rest of the can of pumpkin in the refrigerator), I decided to try again the next day. This time I used a bit less filling on each cupcake:

And here they are after baking:

I couldn't waste the "leftover" filling (is there such a thing as leftover cheesecake?). I broke a graham cracker to fit the bottom of a ramekin, added the filling, and baked it with the cupcakes. I probably overbaked it--it's very firm--but it still tastes yummy.

I used "1/3 Less Fat" cream cheese, which may be why the centers sank. I'm not a cheesecake expert, but it seems feasible.

As I mentioned, we liked these more when they were completely cooled. I wouldn't want to keep them around for more than a day or two without refrigeration; the moist filling might not keep well. But if your family is like mine, well, you won't have to worry about that!

Weekend Bloggy Reading


  1. i am not a pumpkin fan (that much) but marc is... might need to try and make these for him :)

  2. I love pumpkin. It is so good and I simply have to try this recipe. Ill let you know how it goes

  3. These look amazing. I might have to make these tonight.

  4. Soooo, when can you come by to make me some?... Or just bring some when you visit? I always have coffee. :-)


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