Pumpkin Cheesecake Muffins
These muffins are the best pick-me-up recipe for those chilly fall days! So whip some up, and cuddle up with a warm drink to enjoy the beauty of fall!
Ingredients
Filling
- 1 8oz pkg. Cream Cheese
- 1 Egg
- 3 Tbsp. Brown Sugar
- 1 Tsp. Vanilla Extract
Streusel Topping
- 4½ Tbsp. All-Purpose Flour
- 3 Tbsp. Brown Sugar
- ½ Tsp. Ground Cinnamon
- ¼ Tsp. ground ginger
- 3 Tbsp. Chopped Pecans
- 3 Tbsp. Softened Butter
Muffin Batter
- 2½ Cups All-Purpose Flour
- 2 Cups White Sugar
- 2 Tsp. Baking Powder
- 1 Tbsp. Pumpkin Pie Spice
- ½ Tsp. Salt
- 2 Eggs
- 1⅓ Cups Canned Pumpkin
- ⅓ Cup Vegetable Oil
- 2 Tsp. Vanilla Extract
Instructions
- Preheat the oven to 375 degrees.
- Grease and flour 18 muffin cups.
To Prepare Filling
- Beat softened cream cheese until smooth.
- Add the eggs, brown sugar, and vanilla.
- Beat until mixed, then place bowl in freezer to set while preparing other ingredients
To Prepare Topping
- Mix flour, brown sugar, cinnamon, ginger, and pecans.
- Add butter and cut it in with a fork until the mixture is crumbly.
- Set aside.
To Prepare Muffin Batter
- Blend flour, sugar, baking powder, pumpkin pie spice, and salt.
- Make a well in the center of flour mixture and add eggs, pumpkin, vegetable oil, and vanilla.
- Beat together until well mixed.
- Fill muffin cups half full.
- Take the cream cheese mixture from the freezer and add 1 tbsp. of cream cheese mixture into the centerof the batter inside the muffin cups.
- Keep cream cheese mixture from touching the edges of the cups.
- Sprinkle on the streusel topping.
- Bake for 20-25 minutes.
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