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Pumpkin Cheesecake Muffins 

Prep time: 30 min
Cook Time: 20 min
Yield: 12 muffins

Ingredients:

Crisco® Original No-Stick Cooking Spray
FILLING
1 (8 oz.)package cream cheese, softened
1 large egg
2tablespoons sugar
2teaspoons grated lemon peel
MUFFINS
1 (14 oz.)package Pillsbury® Pumpkin Quick Bread
3/4cup milk
2tablespoons Crisco® Pure Vegetable Oil
1 large egg
3tablespoons butter, melted
1/4cup chopped pecans

Preparation Directions:

1.HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray.
2.BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.
3.PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.
4.FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin.
5.ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
6.BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.