Pumpkin Cheesecake Muffins
I didn’t get to indulge in my usual #MuffinMonday this week. Sadly I’ve had to deal with 2 sick kids plus I’m trying to get over a little cold/cough. It’s the season to share in a little more than just holiday spirit. I believe we are on the mend and this means I’ll be back in the kitchen, whipping up something great for you. I do have a muffin recipe that I wanted to share that I made a few weeks ago but didn’t get to post it. I’m so glad that I got to use up some pureed pumpkin that I had in the freezer.
I get so much junk mail delivered to my door, and I usually just recycle. But there was a flyer for a local business that caught my eye. The photograph on the flyer had me drooling. It had a recipe that looked so delicious, I went ahead and made it. And it was so good! I have no idea where the original recipe came from so I have no reference for it. But here it is!
- 4oz Cream Cheese, softened
- 1 Egg
- 1/2 Cup Icing Sugar
- 1 1/2 Cups All Purpose, Unbleached Flour
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 2 Eggs
- 1 Cup Sugar
- 1 Cup Pumpkin Puree
- 1/2 Cup Vegetable Oil
- Preheat oven to 350F
- In a small bowl, combine cream cheese, egg and icing sugar. Mix until fully blended. Set aside
- Line muffin pans with paper liners
- In a medium bowl, add flour, cinnamon, nutmeg, salt and baking soda. Combine with a whisk.
- In a large bowl, add eggs, sugar, pumpkin and oil. Mix on low-speed until fully combined.
- Gradually add the flour mixture into the pumpkin mixture and blend just until incorporated
- Fill each liner with 2/3 batter
- add 2 Tsp of the cream cheese mixture in top of the batter
- Bake for 15 minutes
This recipe yields 15 muffins
This was such a moist muffin ~ and absolutely delicious!
These muffins disappeared in no time. The cream cheese was such a great companion for the pumpkin muffin.
Happy Wednesday! I hope your week is going wonderful so far!