Pumpkin Cheesecake Muffins

By mzander

Ingredients

• FILLING
• 4 oz. cream cheese, softened
• 2 tablespoons sugar
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon orange liqueur or orange juice
• MUFFINS
• 1 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, melted
• 1 (15-oz.) can pure pumpkin
• 1 egg
• 1 1/2 teaspoons grated orange peel
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange liqueur or orange juice
• 3/4 cup dried cranberries
• Powdered sugar for sprinkling, if desired

Details

Servings 12
Adapted from cookingclub.com

Preparation

Step 1

1. Heat oven to 350°F. Line 12 muffin cups with paper liners. Beat all filling ingredients in small bowl at medium speed 1 minute or until smooth and creamy.

2. Whisk flour, cinnamon, ginger, cloves, baking powder, baking soda and salt in large bowl.

3. Whisk brown sugar and butter in large bowl until blended. Whisk in pumpkin, egg, 1 1/2 teaspoons orange peel, vanilla and 1/2 teaspoon orange liqueur. Stir in flour mixture just until combined. Stir in cranberries.

4. Spoon batter into muffin cups, filling halfway. With teaspoon, make small well in center of each cup. Spoon about 1 1/2 teaspoons of the filling into each well. Top with remaining batter (muffin cups will be full).

5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar before serving.

12 muffins

PER MUFFIN: 265 calories, 12 g total fat (7 g saturated fat), 3.5 g protein, 38.5 g carbohydrate, 50 mg cholesterol, 215 mg sodium, 2.5 g fiber