My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas
Cheesecake Pumpkin Muffins
Cheesecake Pumpkin Muffins
Prep Time
25 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups canola oil
- CREAM CHEESE FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- PRALINE TOPPING:
- 2/3 cup chopped pecans
- 1/3 cup packed brown sugar
- 2 tablespoons sour cream
Directions
- Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
- For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
- For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 354 calories, 21g fat (4g saturated fat), 55mg cholesterol, 282mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 4g protein.
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