PUMPKIN-CHEESECAKE MUFFINS

PUMPKIN-CHEESECAKE MUFFINS image

Yield 12 muffins

Number Of Ingredients 13

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Nonstick cooking spray
FILLING
1 8 oz. package cream cheese, softened
1 large egg
2 tablespoons sugar
2 teaspoons grated lemon peel
MUFFINS
1 14 oz. package pumpkin quick bread
3/4 cup milk
2 tablespoons vegetable oil
1 large egg
3 tablespoons butter, melted
1/4 cup chopped pecans

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.