Cheesecake Pumpkin Muffins Recipe
Cheesecake Pumpkin Muffins Recipe photo by Taste of Home

Cheesecake Pumpkin Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
  3. 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.
Originally published as Cheesecake Pumpkin Muffins in Country Woman Christmas Annual 2009, p36

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.

Reviews for Cheesecake Pumpkin Muffins

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 19, 2014

"Simply amazing! These muffins are wonderful!"

MY REVIEW
Reviewed Oct. 13, 2014

"Sorry. This was the worst pumpkin recipe I have ever made. The baking soda amount was over the top and the pumpkin muffin tasted like baking soda. It was awful. This recipe needs to be deleted. O stars. Just awful. Do not make."

MY REVIEW
Reviewed Oct. 12, 2014

"I added double strength vanilla to batter and cream cheese filling. Delicious."

MY REVIEW
Reviewed Jun. 23, 2014

"fantastic. I would also double the praline topping next time and add pumpkin pie spice."

MY REVIEW
Reviewed Nov. 13, 2013

"Absolutely terrific recipe. I made these for the crew I work with and the men came back asking for the recipe. Nice texture, the cream cheese filling stays soft even the muffins are cool, and the praline topping is terrific. I doubled it the second time I made the recipe for even more crunch and flavor."

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