Pumpkin Cheesecake Muffins
- Ready In:
- 47mins
- Ingredients:
- 18
- Yields:
-
24 Muffins
ingredients
- 236.59 ml pumpkin
- 158.51 ml brown sugar, packed
- 236.59 ml milk
- 118.29 ml vegetable oil
- 2 eggs
- 709.77 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 9.85 ml cinnamon
- 4.92 ml salt
- 2.46 ml clove
- 118.29 118.29 ml pecans or 118.29 ml raisins
-
Filling Ingredients
- 226.79 g package cream cheese
- 118.29 ml sugar
- 29.58 ml unbleached flour
- 1 egg
- 59.14 ml sour cream
- 4.92 ml vanilla
directions
- Mix all filling ingredients in a bowl.
- Set aside while making muffin mix.
- Works easier if you refrigerate while preparing muffin batter.
- Heat oven to 400ºF.
- Grease 24 muffin cups, or line with paper baking cups.
- Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
- Stir in remaining ingredients, except walnuts, just until flour is moistened.
- Fold in walnuts.
- Fill muffin cups 2/3 full.
- Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
- Gently squeeze the cream cheese mixture out of the piping bag.
- Then lift the piping bag out and repeat for all 24 muffins.
- Bake 20 to 22 minutes or until lightly golden brown.
- Immediately remove from pan.
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Reviews
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Oh, Miss Annie, these muffins are WONDERFUL!! I made them for a Halloween morning meeting at work, and they received rave reviews from the whole crowd. I forgot to add the nuts to the muffin mixture and did not realize my mistake until they were already in the muffin pans. (Hey, it was 5:30 a.m. and I had not yet had my morning cup of tea!) I quickly mixed up a crumb topping, added it to the top of the muffins after I had piped in the cream cheese, and baked the muffins as per the recipe. (Crumb topping: 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon mixed together with 2 tablespoons melted butter.) The topping was a great addition; I think I will continue to forget the nuts mixed into the muffin batter. Oh, I also decreased the amount of baking powder in the recipe since it seemed excessive - I used about 3 teaspoons instead of 5 and the muffins were perfect. If my baking powder had been fresher, I might have cut it down to 2 teaspoons. Thanks for a great recipe. I'l make these again and again!
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These were so good! I also omitted the nuts because I don't like them with pumpkin. The only thing different that I did was that I used a cup of whole wheat pastry flour, and I added a 1/2 tsp of pumpkin pie spice for extra flavor. I also substituted canola oil and about 1/4 cup of applesauce. I try to make recipes healthier. These are my new favorite pumpkin muffins, as I love the taste of pumpkin and cheesecake. This recipe is a keeper!
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RECIPE SUBMITTED BY
Miss Annie
United States