Pumpkin Cheesecake Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Mix all filling ingredients in a bowl.
• Set aside while making muffin mix.
• Works easier if you refrigerate while preparing muffin batter.
• Heat oven to 400ºF.
• Grease 24 muffin cups, or line with paper baking cups.
• Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
• Stir in remaining ingredients, except walnuts, just until flour is moistened.
• Fold in walnuts.
• Fill muffin cups 2/3 full.
• Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
• Gently squeeze the cream cheese mixture out of the piping bag.
• Then lift the piping bag out and repeat for all 24 muffins.
• Bake 20 to 22 minutes or until lightly golden brown.
• Immediately remove from pan.

Steps:

• Preheat oven to 350 F (180C).
• PUMPKIN MIXTURE:.
• 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.
• CREAM CHEESE MIXTURE:.
• Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• ASSEMBLY:.
• Grease muffin tins or line with paper cups.
• Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
• Add smaller spoonfuls of cream cheese mixture on top.
• Swirl with a skewer.
• Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
• Bake as follows, turning the tins half way through baking times:.
• mini muffins: 20-25 minute.
• standard muffins: 25-30 minute.
• jumbo muffins: 30-40 minute.