Cheesecake Pumpkin Muffins

Name: Cheesecake Pumpkin Muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 dozen.
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 large 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 large egg; 1 tablespoon all-purpose flour; PRALINE TOPPING:; 2/3 cup chopped pecans; 1/3 cup packed brown sugar; 2 tablespoons sour cream

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

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 large 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 large 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. 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

1 each: 354 calories, 21g fat (4g saturated fat), 55mg cholesterol, 282mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 4g protein.

Originally published as Pumpkin Cheesecake Muffins with Praline in Country Woman Christmas 2009

Reviews

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Average Rating:

Amy

Nov 13, 2018

Made these festive muffins yesterday and they were moist and tender. I added extra seasonings (1/16 tsp of cloves, nutmeg, ginger) and still found them to be a little bland. The cream cheese filling was not memorable and the topping was very scant and sticky - and remained sticky after cooling. Maybe I’m a harsh critic - shared with friends and they enjoyed them!
jenilovesdaisies

Oct 8, 2017

I added some extra seasoning, and these were fantastic! Very tender and full of flavor.
Ann615

Nov 10, 2014

These muffins were a big hit with my co-workers. They take some time to put together, but worth it in the end. Yum!
75Sally

Oct 19, 2014

Simply amazing! These muffins are wonderful!
Lynnleslie7

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.
kvkennedy

Oct 12, 2014

I added double strength vanilla to batter and cream cheese filling. Delicious.
jgbex1

Jun 23, 2014

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

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.
Misti P

Oct 16, 2013

Absolutely delicious! Made these for my family and they loved them.
IslandWife

Oct 8, 2013

These were very tasty and moist! I used almost all applesauce instead of oil, and I added some allspice, cloves and vanilla. Thank you for sharing!