Pumpkin Cheesecake Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Love these little gems, enjoy ;0) Ingredients:
1 cup pumpkin |
2/3 cup packed brown sugar |
1 cup milk |
1/2 cup vegetable oil |
2 eggs |
3 cups all-purpose flour |
1/2 cup sugar |
5 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 teaspoon cloves |
1/2 cup chopped walnuts, or 1/2 cup raisins |
filling ingredients |
1 8-oz. package of 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. Set aside while
2. making muffin mix. Works easier if you refrigerate
3. while preparing muffin batter. Heat oven to 400
4. degrees. Grease 24 muffin cups, or line with paper
5. baking cups.
6. Beat pumpkin, brown sugar, milk, oil and eggs in a
7. large bowl. Stir in remaining ingredients, except
8. walnuts, just until flour is moistened. Fold in
9. walnuts.
10. Fill muffin cups 2/3 full. Fill a piping bag with the
11. cream cheese mixture, and using a wide tip, push the
12. piping tip into the muffin batter. Gently squeeze the
13. cream cheese mixture out of the piping bag. Then lift
14. the piping bag out and repeat for all 24 muffins. Bake
15. 20 to 22 minutes or until lightly golden brown.
16. Immediately remove from pan.
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