CHEESECAKE-FILLED PUMPKIN CUPCAKES

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CHEESECAKE-FILLED PUMPKIN CUPCAKES image

Categories     Bread     Bake

Yield 12 muffins

Number Of Ingredients 10

8 oz pkg cream cheese room temp
1/2 C confectioner's sugar
2 large eggs+1 egg white
2 tsp+1/2 tsp vanilla extract
1 1/2 C All Purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp salt
1 C canned pumpkin
1 C sugar

Steps:

  • Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12 cup muffin pan with baking liners. In mixer beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and the 1/2 tsp vanilla. Set aside. In a separate bowl whisk the flour, pumpkin pie spice, baking powder and the 1/2 tsp salt. In another bowl, mix the pumpkin, 2 eggs, sugar, and the 2 tsp vanilla. Whisk in the flour mixture. Do not overmix. Layer each muffin cup with some of the pumpkin batter, then some of the cheesecake batter, then finish with the pumpkin mixture. Bake until springy to the touch, 25 minutes. Cool completely.

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