Homemade Peach Cobbler Muffins
Delightfully easy homemade peach cobbler muffins feature a graham cracker base, creamy pumpkin filling, and a luscious cheesecake swirl, perfect for breakfasts or snacks.
Ingredients
Crust
- 3 cups graham cracker crumbs adds texture
- 6 tablespoons granulated sugar enhances sweetness
- 10 tablespoons melted butter provides moisture
Pumpkin Layer
- 1 can 15 oz pumpkin puree adds consistency
- ¾ cup heavy cream gives richness
- 2 large eggs binds ingredients
- ¾ cup granulated sugar for sweetness
- 1 teaspoon vanilla extract adds flavor
- 2 teaspoons pumpkin pie spice brings warmth
Cheesecake Swirl
- 8 oz cream cheese, softened for creaminess
- 1 large egg binds the cheesecake layer
- ½ cup granulated sugar sweetens the swirl
- 1 teaspoon vanilla extract for flavor
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 9x13 baking pan by lining it with parchment paper or foil.
- In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter until crumbly. Press firmly into the bottom of the prepared baking pan to form a solid base.
- In another medium bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, vanilla extract, and pumpkin pie spice until smooth. Pour over the graham cracker base.
- Prepare the cheesecake swirl by beating cream cheese, a large egg, egg yolk, sugar, and vanilla extract in a medium bowl until smooth. Drop tablespoonfuls on top of the pumpkin layer and swirl with a knife.
Baking
- Bake in the preheated oven for 37 to 42 minutes, or until center is set. Cool for about 30 minutes, then refrigerate for at least 2 hours.
Serving
- Slice the chilled mixture into squares for easy serving.
Notes
For best results, ensure cream cheese is softened before mixing and chill muffins before slicing to aid in layer stability.