Pumpkin Cheesecake Muffins |
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Prep Time: 25 Minutes Cook Time: 22 Minutes |
Ready In: 47 Minutes Servings: 6 |
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Try these treats on your next overnight guests, or for Thanksgiving, or Halloween. They are sure to be a hit. Courtesy of the Beaufort House Victorian Bed & Breakfast Inn Ingredients:
1 cup pumpkin |
2/3 cup brown sugar, packed |
1 cup milk |
1/2 cup vegetable oil |
2 eggs |
3 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 teaspoon clove |
1/2 cup chopped walnuts or 1/2 cup pecans or 1/2 cup raisins |
1 (8 ounce) package cream cheese |
1/2 cup sugar |
2 tablespoons unbleached flour |
1 egg |
1/4 cup sour cream |
1 teaspoon vanilla |
Directions:
1. Mix all filling ingredients in a bowl.
2. Set aside while making muffin mix.
3. Works easier if you refrigerate while preparing muffin batter.
4. Heat oven to 400ºF.
5. Grease 24 muffin cups, or line with paper baking cups.
6. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
7. Stir in remaining ingredients, except walnuts, just until flour is moistened.
8. Fold in walnuts.
9. Fill muffin cups 2/3 full.
10. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
11. Gently squeeze the cream cheese mixture out of the piping bag.
12. Then lift the piping bag out and repeat for all 24 muffins.
13. Bake 20 to 22 minutes or until lightly golden brown.
14. Immediately remove from pan.
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