Cheesecake Pumpkin Muffins Recipe

4.5 18 18
Cheesecake Pumpkin Muffins Recipe
Cheesecake Pumpkin Muffins Recipe photo by Taste of Home
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Cheesecake Pumpkin Muffins Recipe

Read Reviews
4.5 18 18
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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. Yield: 2 dozen.
Originally published as Cheesecake Pumpkin Muffins in Country Woman Christmas Annual 2009, p36

Nutritional Facts

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

  • 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
  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

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Reviews forCheesecake Pumpkin Muffins

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jenilovesdaisies User ID: 532785 276049
Reviewed Oct. 8, 2017

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

MY REVIEW
Ann615 User ID: 3539687 177606
Reviewed 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!"

MY REVIEW
75Sally User ID: 8021903 164401
Reviewed Oct. 19, 2014

"Simply amazing! These muffins are wonderful!"

MY REVIEW
Lynnleslie7 User ID: 8034991 175884
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
kvkennedy User ID: 5538807 177604
Reviewed Oct. 12, 2014

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

MY REVIEW
jgbex1 User ID: 5795516 175883
Reviewed Jun. 23, 2014

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

MY REVIEW
FarmerGig User ID: 4442248 177602
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."

MY REVIEW
Misti P User ID: 5832282 108390
Reviewed Oct. 16, 2013

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

MY REVIEW
IslandWife User ID: 6007790 177600
Reviewed 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!"

MY REVIEW
rubydoo008 User ID: 5748313 210246
Reviewed Oct. 8, 2013

"mmmmm. yum add a bit of nutmeg"

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