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Step 1

1-8oz pkg cream cheese softened
1 large egg
1 tbsp all purpose flour
1 cup powdered sugar

To prepare the filling, combine the cream cheese, egg, flour and confectioners sugar Ina med bowl until we'll blended and smooth. Set aside.

1 cup pumpkin purée
1 1/2 cups all purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tbsp plus 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
2 large eggs
1 cup sugar
1/2 cup+2 tbsp vegetable oil

To make the cakes, preheat the oven to 350 degrees and line small muffin pans with paper liners. In med bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda and blend well. In a bowl with an electric mixer, combine the eggs, sugar, pumpkin purée, and oil. Mix on med low speed, add dry ingredients, mixing just until incorporated. Fill each muffin tin about 2/3 full (about a tbsp or so) with batter and then add a tsp or so of cheesecake filling on top.

1/4 cup sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tbsp cold unsalted butter, cut into pieces

To make topping, combine the sugar, flour, and cinnamon in small bowl. Whisk to blend. Add in the butter pieces and cut into the dry ingredients with. pastry blender or two firms until the mixture is coarse and crumbly. Sprinkle each cake with topping and bake at 350 degrees for 12-14 minutes.

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