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Cheesecake Pumpkin Muffins Recipe

Cheesecake Pumpkin Muffins Recipe photo by Taste of Home

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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.

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Cheesecake Pumpkin Muffins Recipe

Prep: 25 min. Bake: 15 min.

Yield: 24 Servings

25 15 40

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 tablespoon all-purpose flour
PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling, beat the 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 the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts 1 muffin equals 354 calories, 21 g fat (4 g saturated fat), 55 mg cholesterol, 282 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cheesecake Pumpkin Muffins in Country Woman Christmas Annual 2009, p36

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Reviews for Cheesecake Pumpkin Muffins

Cheesecake Pumpkin Muffins

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Reviewed on Jan. 28, 2013 by germanycook

My sister tried these and was a bit skeptical, but then she said they were so amazing that I had to try them. They ARE awesome! I halved the recipe but next time would not half the topping - it is the crowning touch.

Reviewed on Nov. 18, 2012 by Xena7751

These are so moist and yummy. I thought they could use some more spice so next time I would probably add a teaspoon of pumpkin pie spice.

Reviewed on Nov. 25, 2011 by cleaninggirl4u

I wasn't so sure how these would turn out since there wasn't a picture for reference. They were amazing!!! The praline tops were such a great addition. My only suggestion would be to make a little more of the praline topping. :D GREAT RECIPE!!! One of my new favorites for sure!

Reviewed on Sep. 20, 2011 by sweetcarie19

this is a simple and amazing recipe!!!

Reviewed on Nov. 20, 2010 by billy-205

made these with the intention of freezing them for morning coffee. however they were so good they never made it to the freezer. had them in the morning and for desert each day. easy to prepare. thanks for sharing a wonderful recipe. very moist and not too sweet, considering the amount of sugar used.