Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Muffins

  • 1 1/2

    cups flour

  • 1

    tablespoon cinnamon

  • 1 1/2

    teaspoons ginger

  • 1

    teaspoon 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 butter, melted

  • 1

    (15 oz.) can pure pumpkin

  • 1

    egg

  • 1 1/2

    teaspoon grated orange peel

  • 1/2

    teaspoon vanilla

  • 1/2

    teaspoon orange juice

  • 3/4

    cup dried cranberries

  • Filling

  • 4

    oz cream cheese, softened

  • 2

    tablespoons sugar

  • 1/2

    teaspoon grated orange peel

  • 1/2

    teaspoon orange juice

Directions

Heat oven to 350. Line 12 muffin cups with paper liners. Beat all filling ingredients in small bowl at medium speed 1 minute or until smooth and creamy. Whisk flour, cinnamon, ginger, cloves, baking powder, baking soda and salt in large bowl. 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 juice. Stir in flour mixture just until combined. Stir in cranberries. 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) 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

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