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Pumpkin Cheesecake Muffins
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- #34665
Pumpkin muffins from scratch with a creamy cheesecake filling.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts or raisins
Filling
1 package (8 ounce size) cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
directions
Mix all filling ingredients in a bowl. Set aside in the refrigerator while making muffin mix.
Heat oven to 400 degrees F. Grease muffin tins or line with paper baking cups.
Combine pumpkin, brown sugar, milk, oil and eggs in a large bowl and beat until well blended. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.
Fill muffin cups 2/3 full of batter. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze about 1 tablespoon of cream cheese mixture into muffin cup of batter, repeating for each muffin.
Bake for 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.
added by
comeoneileen
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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