PUMPKIN CHEESECAKE MUFFINS

Photo by Margie K.
Adapted from google.com

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • Filling:

  • 1

    8 ounce package cream cheese

  • 1

    large egg

  • 1/4

    cup sugar

  • 1

    teaspoon vanilla extract

  • 2

    teaspoons lemon peel

  • Muffins:

  • 1

    14 ounce package Pillsbury Pumpkin Quick Bread and Muffin Mix

  • 3/4

    cup milk

  • 1/4

    cup vegetable oil

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • Streusel Topping:

  • 3

    tablespoons butter, melted

  • 1/4

    cup pecans

  • reserved muffin mix

Directions

Heat oven to 350 degrees. Coat a 12 cup muffing pan with no stick cooking spray. For filling: Beat cream cheese in medium bowl with electric mixer or whisk until soft. Add egg, sugar vanilla and lemon peel. Beat until blended. For muffins: Place quick bread mix into large bowl. Remove 3/4 cup dry mix and place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins. For streusel topping: Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Divide on tops of muffins. Bake 25 minutes. Cool for 10 minutes in muffin pan. Remove muffins from pan to wire rack and cool completely.

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