Cheesecake Pumpkin Muffins

Carl said they were awesome!

Cheesecake Pumpkin Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups all-purpose flour

  • 2

    cups sugar

  • 2

    teaspoons baking soda

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 4

    eggs

  • 1

    can (15 ounces) solid-pack pumpkin

  • 1-½

    cups canola oil

  • CREAM CHEESE FILLING:

  • 1

    package (8 ounces) cream cheese, softened

  • ½

    cup sugar

  • 1

    egg

  • 1

    tablespoon all-purpose flour

  • PRALINE TOPPING: (Double for extra yumminess)

  • cup chopped pecans

  • cup packed brown sugar

  • 2

    tablespoons sour cream

Directions

Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. (I baked for almost 30 minutes) Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.


Nutrition

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