Pumpkin Cheesecake Muffins
bluejeancorner
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!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
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
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.