Recipe: Pumpkin Cheesecake Muffins (4 Ingredients)

As the Fall leaves continue to rain down in our yard we are enjoying some delicious treats!  These Pumpkin Cheesecake Muffins are super easy to make, only contain four ingredients, and taste awesome.  The last time I made these for a group of friends only 2 came home with us and the girls begged to take them in their school lunches.  You will not have to add any water, eggs or oil to this recipe and the muffin will still turn out with a moist.

Pumpkin Cheesecake Muffins:

• 1 box Yellow Cake Mix
• 1 can (15 oz) Pumpkin
• 4 oz Cream Cheese (softened)
• 4 tablespoons Powdered Sugar

Preheat oven to 350 degrees.  Grease or line 24 muffin tins.  Mix together yellow cake mix and canned pumpkin until blended (the batter will be thicker than your typically cake mix).  Scoop evenly into muffin tins (I use an ice cream scoop) and set aside.  In another bowl blend softened cream cheese and 2 tablespoons of powdered sugar.  Drop a small spoonful of the cream cheese mixture on top of each muffin.  Bake at 350 degrees for 20 to 25 minutes.  Remove from oven, cool, and sprinkle remaining 2 tablespoons of powdered sugar over the top of each muffin prior to serving.

The last time I made these I did about half with the cream cheese and half without cream cheese.  Both were a big hit with the group, but the ones with the cream cheese went faster.  🙂

Pumpkin & Yellow Cake Mix Muffins topped with Cream Cheese & a touch of Powdered Sugar

Fresh out-of-the-oven Pumpkin Cheesecake Muffins

Pumpkin Cheesecake & regular Pumpkin Muffins sprinkled with Powdered Sugar and ready to be eaten