Cheesecake Pumpkin Muffins |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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. Ingredients:
3 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
praline topping: |
2/3 cup chopped pecans |
1/3 cup packed brown sugar |
2 tablespoons sour cream |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, whisk the 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 the 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 the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
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