Pumpkin Cheesecake Muffins
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MAKE IT SHINE!
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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
- Ready In:
- 47mins
- Yields:
- Units:
11
People talking
ingredients
- 1 cup pumpkin
- 2⁄3 cup brown sugar, packed
- 1 cup milk
- 1⁄2 cup vegetable oil
- 2 eggs
- 3 cups all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon clove
- 1⁄2 1/2 cup pecans or 1/2 cup raisins
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Filling Ingredients
- 1 (8 ounce) package cream cheese
- 1⁄2 cup sugar
- 2 tablespoons unbleached flour
- 1 egg
- 1⁄4 cup sour cream
- 1 teaspoon 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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RECIPE MADE WITH LOVE BY
@Miss Annie
Contributor
@Miss Annie
Contributor
"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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These were so good! As recommended by someone else I did add a topping which was very good but I'm not sure if they even needed it. Thanks for a great recipe!Reply
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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!Reply
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These were tasty and my family ate them right up. Were fun to make.Reply
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My kids (1 and 4) loved these muffins and ate them for breakfast and as a snack. I didn't use the nuts or the raisins because I was afraid the kids wouldn't eat them...think I will at least add the rasins next time! Thanks for the great recipe!Reply -
DELICIOUS! I made these to take to a senior's residence. I doubled the recipe and made it in two seperate bowls with the same ingredients in each. I also added in about 1/2 cup mini chocolate chips into one pumpkin batter, and increased the baking powder by 1/2 teaspoon. Everyone thoroughly enjoyed these wonderful muffins, they all went like hotcakes, not a speck left LOL! What a wonderful muffin recipe, this is a keeper for sure. Thanks so much for sharing Miss Annie!....Kitten:)Reply
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