PUMPKIN CHEESECAKE MUFFINS
Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.
Provided by ARTEMIS2854
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 43m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 47.2 g, Cholesterol 61.7 mg, Fat 22.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 293.3 mg, Sugar 30 g
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