CHEESECAKE PUMPKIN MUFFINS
My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. -Lisa Powelson, Scott City, Kansas
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE SWIRL MUFFINS
By scoochmaroo... Posted for safekeeping - I haven't tried this recipe, but it sounds awesome! Prep time is a wild guess, and note that the baking time will vary with the size of the muffins. This recipe yields 12 standard muffins; you will need to adjust for other sizes.
Provided by coconutty
Categories Dessert
Time 55m
Yield 12 standard muffins, 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 274.8, Fat 12.4, SaturatedFat 4.7, Cholesterol 67.2, Sodium 253.9, Carbohydrate 37.4, Fiber 0.7, Sugar 23.1, Protein 4.4
PUMPKIN SWIRL CHEESECAKE
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
PUMPKIN CHEESECAKE MUFFINS
Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.
Provided by ARTEMIS2854
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 43m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
- Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
- Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
- Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 47.2 g, Cholesterol 61.7 mg, Fat 22.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 293.3 mg, Sugar 30 g
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