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bluejeancorner

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 18
Cuisine: Muffin
Ingredients Method

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

Method
 

  1. Preheat the oven to 375 degrees.
  2. Grease and flour 18 muffin cups.
To Prepare Filling
  1. Beat softened cream cheese until smooth.
  2. Add the eggs, brown sugar, and vanilla.
  3. Beat until mixed, then place bowl in freezer to set while preparing other ingredients
To Prepare Topping
  1. Mix flour, brown sugar, cinnamon, ginger, and pecans.
  2. Add butter and cut it in with a fork until the mixture is crumbly.
  3. Set aside.
To Prepare Muffin Batter
  1. Blend flour, sugar, baking powder, pumpkin pie spice, and salt.
  2. Make a well in the center of flour mixture and add eggs, pumpkin, vegetable oil, and vanilla.
  3. Beat together until well mixed.
  4. Fill muffin cups half full.
  5. 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.
  6. Keep cream cheese mixture from touching the edges of the cups.
  7. Sprinkle on the streusel topping.
  8. Bake for 20-25 minutes.