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Cheesecake Pumpkin Muffins

 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
24 ServingsPrep: 25 min. Bake: 15 min.

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

  • 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.

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Cheesecake Pumpkin Muffins (continued)

Directions (continued)

  • 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.
  • 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.