Pumpkin Cheesecake Muffins

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Photo by: Scoochmaroo

Description

Easy, Simple, and Delicious :)

Details

Cooking Time: 30 Recipes Makes: 12 Calories: 213 Carbs: 20.9 Fat: 12.6 Protein: 4.7

Ingredients Related Tips

Muffins

1 15 oz can pumpkin

1/4 cup vegetable oil

2 large eggs

1 (200g) cup sugar

1 teaspoon vanilla

1 1/2 cups (188g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

FILLING:

8 ounces (200g) cream cheese, at room temperature

1 large egg yolk

5 tablespoons (75g) sugar

1/8 teaspoon vanilla extract

Chopped nuts (walnuts, pecans) (optional)

Directions

Preheat oven to 350F (180C)



Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.

Add in eggs, one at a time, combining thoroughly after each.

Add vanilla.



Whisk together flour, baking powder, baking soda, salt, and spices.



Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.

Filling:

Mix together cream cheese, sugar, egg yolk and vanilla until well combined.

Assembly:

Grease your muffin tins or line with paper cups.



Drop in spoonfuls of pumpkin mixture.

Add smaller spoonfuls of cream cheese mixture on top.

Swirl with a skewer.

Bake:

Bake as follows, turning the tins half way through baking times:



mini muffins: 20-25 min

standard muffins: 25-30 min

jumbo muffins: 30-40 min

submitted by Scoccochmarro - more here!

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