CHEESECAKE PUMPKIN MUFFINS
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
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- 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 : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
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vijay mamgain
vijay.m3@yahoo.comI'm always looking for new pumpkin recipes and these muffins definitely fit the bill. They're delicious and perfect for fall.
Kathy Gonzalez
gonzalezk@hotmail.comThese muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Banjade Madhav
madhav_banjade78@hotmail.comThese muffins are so moist and fluffy. I love the way the pumpkin and cheesecake flavors complement each other.
Lenny Kolw'
lennykolw27@gmail.comI love the combination of pumpkin and cheesecake in these muffins. They're so unique and delicious.
Md shumon Mia
m.m39@hotmail.frThese muffins are the perfect fall treat. They're warm, comforting, and full of flavor.
THE MAFIAS
tm@yahoo.comI made these muffins for my Thanksgiving dessert table and they were a huge hit. Everyone loved them!
Liam Mcroobb
mcroobb.liam12@gmail.comThese muffins are the perfect way to use up leftover pumpkin puree. I always have some on hand after Halloween and these muffins are a great way to use it up.
Kaiden Talarovich
k-talarovich@yahoo.comI love that these muffins are made with whole wheat flour. It makes them a healthier option without sacrificing any flavor.
Agnes Wangui Ndirangu
ndirangu@gmail.comThese muffins are so easy to make, even for a beginner baker. I'm definitely going to be making them again and again.
Katherine Ardelean
ardelean_katherine@hotmail.frI'm always looking for new pumpkin recipes and these muffins definitely fit the bill. They're delicious and perfect for fall.
Isaak Niyazov
n_i55@yahoo.comThese muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Md Dinar
m-d66@aol.comI made these muffins with my kids and they had a blast. They loved helping me mix the ingredients and pour the batter into the muffin tins.
Mark Beck
beck.mark@hotmail.comThese muffins are so moist and fluffy. I love the way the pumpkin and cheesecake flavors complement each other.
Hitashi Sayo
s_hitashi55@hotmail.comI'm not a big fan of pumpkin, but these muffins were surprisingly good. The cheesecake filling really makes them.
Mian Mohsan
m.mohsan@yahoo.comThese muffins are the perfect fall treat. They're warm, comforting, and full of flavor.
Basharat Bhatti
b@hotmail.frI made these muffins for a potluck and they were a huge success. Everyone loved them!
Grace Robison
r_grace@yahoo.comThese muffins were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect.
ROTINO CHRISTOPHER
cr@yahoo.comI love the combination of pumpkin and cheesecake in these muffins. They're so unique and delicious.
kenneth sheridan
k_s60@hotmail.frThese muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.