Best Pumpkin Cheesecake Muffins Recipes

CHEESECAKE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

PUMPKIN CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
• Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
• Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
• Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat oven to 350 F (180C).
• PUMPKIN MIXTURE:.
• Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
• Add in eggs, one at a time, combining thoroughly after each.
• Add vanilla.
• Whisk together flour, baking powder, baking soda, salt, and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• CREAM CHEESE MIXTURE:.
• Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• ASSEMBLY:.
• Grease muffin tins or line with paper cups.
• Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
• Add smaller spoonfuls of cream cheese mixture on top.
• Swirl with a skewer.
• Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
• Bake as follows, turning the tins half way through baking times:.
• mini muffins: 20-25 minute.
• standard muffins: 25-30 minute.
• jumbo muffins: 30-40 minute.

PUMPKIN-CHEESECAKE MUFFINS

Steps:

• DIRECTIONS Heat oven to 350 degrees. Coat 12 muffin cups with nonstick cooking spray. Beat cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth. 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. Fill each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with nonstick cooking spray. Put 1 heaping tablespoon cream-cheese mixture in center of each muffin. Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin. Bake 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.

PUMPKIN CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350F (180C) Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla. Whisk together flour, baking powder, baking soda, salt, and spices. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined. Filling: Mix together cream cheese, sugar, egg yolk and vanilla until well combined. Assembly: Grease your muffin tins or line with paper cups. Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer. Bake: Bake as follows, turning the tins half way through baking times: mini muffins: 20-25 min; standard muffins: 25-30 min; jumbo muffins: 30-40 min.