Pumpkin Cheesecake Snickerdoodle Muffins are tender pumpkin muffins stuffed with cheesecake filling and topped with a crunchy coating of cinnamon sugar! No one has to know they're almost healthy!
2cups(9 ounces or 255 grams) white whole wheat flour
1teaspoonbaking soda
½teaspoonfine salt
1teaspoonground cinnamon
½teaspoonground cloves
½teaspoonground nutmeg
3/4packed dark brown sugar
3tablespoonsunsulphered molasses
1/4 cupapplesauce
2large eggs
1cupcanned pumpkin puree
1teaspoonvanilla
3/4 cupbuttermilk
For the cinnamon-sugar topping:
1/2 cupgranulated sugar
½teaspoonground cinnamon
2tablespoonsbutter, melted and cooled
Instructions
To make the filling:
Use an electric mixer to beat the cream cheese and sugar until very well combined and smooth. Refrigerate while making the muffins so the cream cheese can firm.
For the muffins:
Preheat the oven to 400°F. Coat a standard two 12-cup muffin tin with cooking spray or 15 paper liners.
In a medium bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl whisk together the sugar, molasses, applesauce, and the eggs until well combined. Whisk in the pumpkin and vanilla until combined. Whisk in the flour and buttermilk in two alternating batches. Do not overmix.
Fill each muffin cup with 1 to 2 tablespoons of batter, enough to cover the bottom. Dollop each cup with 1 heaping teaspoon of the cream cheese mixture. Fill each cup with the remaining batter, covering the cream cheese.
Bake for 20 minutes. Let cool on a wire rack for 15 minutes before removing the muffins from the pan to cool completely.
To make the topping:
In a small bowl combine the cinnamon and sugar. Dip each muffin top in the melted butter then roll in the cinnamon sugar mixture.