Pumpkin Cheesecake Muffins
- Filling:
- 4oz Cream Cheese, softened
- 1 Egg
- ½ Cup Icing Sugar
- Muffins:
- 1½ Cups All Purpose, Unbleached Flour
- ½ Tsp Ground Cinnamon
- ½ Tsp Ground Nutmeg
- ½ Tsp Salt
- ½ Tsp Baking Soda
- 2 Eggs
- 1 Cup Sugar
- 1 Cup Pumpkin Puree
- ½ 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 ⅔ batter
- add 2 Tsp of the cream cheese mixture in top of the batter
- Bake for 15 minutes
This recipe yields 15 muffins
Recipe by Lovely Pantry at https://lovelypantry.com/2012/12/pumpkin-cheesecake-muffins/
3.1.09