Pumpkin Cheesecake Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Someone gave this too me off of a Pillsbury box. I haven't tried it yet, but the picture looks delicious & it sounds great! Ingredients:
1 (8 ounce) package cream cheese, softened |
1 egg |
2 tablespoons sugar |
2 tablespoons grated lemon peel |
1 (14 ounce) package pillsbury pumpkin quick bread mix |
3/4 cup milk |
2 tablespoons crisco vegetable oil |
1 egg |
3 tablespoons butter, melted |
1/4 cup pecans, chopped |
Directions:
1. Heat oven to 350. Spray muffin cups with no-stick spray.
2. Beat cream cheese in a medium mixing bowl with electric mixer until soft. Add egg, sugar and lemon peel, beat until smooth.
3. Empty pumpkin bread mix into large bowl. REMOVE 3/4 cup of the mix & set aside for topping. Add milk, oil & egg to remaining mix in large bowl. Stir until blended.
4. Fill each muffin cup with about 1/4 cup batter. Make indentation in batterwith small measuring spoon sprayed with no-stick spray. Put 1 heaping tablespoon cream cheese mixture in center of muffin.
5. Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
6. Bake for 20 minutes. Cool 10 minutes in pan, then remove & cool on baking rack.
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