4-Ingredient Pumpkin Cheesecake Muffins
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 muffins
Calories: 262kcal
No joke here. You’re only 4 simple ingredients away from these tall, dense, yet moist pumpkin cheesecake muffins!
Print Recipe
- 4 oz 115gr cream cheese, softened
- ½ cup sweetened condensed milk
- 1 15.25oz/432gr box spice cake mix
- 1 15oz/425gr can pure pumpkin puree
Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray with cooking spray.
In a small bowl, beat cream cheese and sweetened condensed milk until smooth.
In a large mixing bowl with paddle attachment, combine cake mix and pumpkin puree and beat until smooth.
Using a large cookie scoop, fill muffin cups with pumpkin cake batter.
Top with cream cheese mixture and swirl it in.
Bake for 15-18 minutes, or until inserted tooth pick comes out clean.
Cool completely on wire rack before serving. Store in fridge or freeze in an airtight container.
Calories: 262kcal
Carbohydrates: 39g
Protein: 3g
Fat: 10g
Sugar: 27g
Sodium: 330mg