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

  • 1/2

    teaspoon orange juice

  • 1/2

    teaspoon grated orange peel

  • 2

    tablespoons sugar

  • 4

    oz cream cheese, softened

  • Filling

  • 3/4

    cup dried cranberries

  • 1/2

    teaspoon orange juice

  • 1/2

    teaspoon vanilla

  • 1 1/2

    teaspoon grated orange peel

  • 1

    egg

  • 1

    (15 oz.) can pure pumpkin

  • 1/2

    cup butter, melted

  • 3/4

    cup packed dark brown sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon baking powder

  • 1

    teaspoon cloves

  • 1 1/2

    teaspoons ginger

  • 1

    tablespoon cinnamon

  • 1 1/2

    cups flour

  • Muffins

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: