Cinnamon Spice Cheesecake Muffins

Happy Monday, friends!

For most, Mondays are the kick off to our crazy week...a day dreaded since the previous Friday.  For me, it means taking to putting together a batch of muffins for the weekday mornings to come and then sharing the recipe with the rest of you!

This week's batch is...drum roll please...Cinnamon Spice Muffins with a Cheesecake Filling!

Just a warning, there are probably going to be a lot of exclamation points in this post, but that is just because of how excited I am to share this one!!!  This week, I seemed to be out of a lot of my normal ingredients for muffins, so I had to get creative!  I took to Pinterest and blended a few recipes to make this one.  I could not have been more pleased with the outcome!!  I was able to make them gluten free  too; which is major icing on the cake !  It was too good of recipe not to share!

This recipe is pretty easy to convert to gluten free just by substituting the flour.  I have played around with a lot of different flour options, and my favorite one is King Arthur's Gluten Free All Purpose Blend.  It subs so well for regular flour in non-adapted recipes, so anyone could convert a recipe without a whole lot of math, science, or time.

Disclosure: Bear in mind that some of the pictures and links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. :)

Makes 2 dozen muffins

2 1/2 cups all-purpose flour or
Gluten Free All Purpose Flour
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cup applesauce
1 1/4 cup pumpkin puree
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
2 - 8 oz blocks of cream cheese, room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
Nonstick cooking spray, for greasing

  1. Preheat oven to 375˚F (190˚C).
  2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix then gradually incorporate the dry ingredients until the batter is thick and smooth.
  4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  5. Grease a 2 12-cup muffin tin with nonstick spray.
  6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  8. Let cool for 5 minutes before serving. Enjoy! :)
You all know how I love coffee....well, here in the Carolinas it has been crazy hot...too hot for coffee...even for me!  So, I decided I was going to learn how to make my own cold brew!  The bonus to cold brew is it gets more caffeine out of your coffee beans.  I'll be posting about that tomorrow!

Happy Pilgrimming!


Coming up....


Popular Posts