Cheesecake Pumpkin Muffins
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 2 dozen.
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
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3 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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4 large eggs
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1 can (15 ounces) solid-pack pumpkin
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1-1/2 cups canola oil
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CREAM CHEESE FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 large egg
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1 tablespoon all-purpose flour
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PRALINE TOPPING:
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2/3 cup chopped pecans
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1/3 cup packed brown sugar
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2 tablespoons sour cream
Directions
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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.
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2.
For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
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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.
Nutrition Facts
1 muffin: 354 calories, 21g fat (4g saturated fat), 55mg cholesterol, 282mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 4g protein.
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