Pumpkin Cheesecake Muffins
Try these treats on your next overnight guests, or for Thanksgiving, or Halloween. They are sure to be a hit. Courtesy of the Beaufort House Victorian Bed & Breakfast Inn
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READY IN: 47mins
YIELD: 24 Muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup pumpkin
- 2⁄3
- 1cup milk
- 1⁄2cup vegetable oil
- 2
- 3cups all-purpose flour
- 1⁄2cup sugar
- 2teaspoons baking powder
- 2teaspoons cinnamon
- 1teaspoon salt
- 1⁄2teaspoon clove
Filling Ingredients
- 1(8 ounce) package cream cheese
- 1⁄2cup sugar
- 2tablespoons unbleached flour
- 1
- 1⁄4cup sour cream
- 1teaspoon vanilla
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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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