Pumpkin Cheesecake Muffins
- 1- 8oz pkg cream cheese
- 1 egg
- 2 T sugar
- 2 tsp grated lemon peel
- 1- 14oz pkg Pillsbury pumpkin quick bread
- 3/4 c milk
- 2 T vegetable oil
- 1 egg
- 3 T butter, melted
- 1/4 c chopped pecans
Preheat oven to 350. Line muffin cups. Beat cream cheese. Add egg, sugar and lemon peel. Beat until smooth.
Empty pumpkin bread mix into lg bowl. Remove 3/4 c dry mix and set aside. Add milk, oil and egg to bread mix and stir until blended.
Fill each muffin cup with 1/4 c batter. Make indention in batter with measuring spoon. Put heaping tablespoon cream cheese mixture in center of each muffin.
Add melted butter to dry mix. Stir with fork until crumbly. Add pecans. Crumble topping over each muffin.
Bake 20 mins. Cool 10 mins before removing from pan.