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Pumpkin Cheesecake Muffins

By

Jennifer Rowe

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Ingredients

  • FILLING
  • Original No-Stick Cooking Spray
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 2 tablespoons sugar
  • 2 teaspoons grated lemon peel
  • MUFFINS
  • 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
  • 3/4 cup milk
  • 2 tablespoons Pure Vegetable Oil
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1/4 cup chopped pecans

Details

Preparation

Step 1

1. HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
2. BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.
3. PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.
4. FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin.
5. ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
6. BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.

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