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Cheesecake Pumpkin Muffins

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Carl said they were awesome!

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Rate this recipe 4.7/5 (10 Votes)

Ingredients

  • CREAM CHEESE FILLING:
  • 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
  • 1-1/2 cups canola oil
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • PRALINE TOPPING: (Double for extra yumminess)
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons sour cream

Details

Servings 12
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

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.


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