Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Tags: Muffins

  • Prep Time: 30 min
  • Cook Time: 25 min
  • Ready Time: 90 min
  • Yield: 12 muffins

Ingredients

FILLING

  • Crisco® Original No-Stick Cooking Spray
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon peel

MUFFINS

  • 1 package Pillsbury® Pumpkin Quick Bread & Muffin Mix
  • 3/4 cup milk
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/4 cup chopped pecans

Preparation Directions

  • HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  • For Filling: BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Add egg, sugar, vanilla and lemon peel. Beat until smooth.
  • For Muffins: PLACE 3/4 cup quick bread & muffin mix in small bowl; set aside. Place remaining quick bread & muffin mix in large bowl. Add milk, oil and eggs. Stir 50 strokes or until blended.
  • FILL each muffin cup with about 1/4 cup batter. Make indentation in center of batter with small measuring spoon coated with no-stick cooking spray. Spoon 1 heaping tablespoon cream cheese mixture in center of each muffin.
  • ADD melted butter to reserved quick bread and muffin mix. Stir with fork until crumbly. Stir in pecans. Sprinkle about 1 tablespoon topping over each muffin. Bake 20 to 22 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely.

Nutritional Information Per Serving

Serving Size (1/24), Calories 260 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 35mg, Sodium 250mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 25g), Protein 4g; Percent Daily Value*: Vitamin A 60%, Vitamin C 2%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Rated 5 out of 5 by 1 reviewer.
Rated 5 out of 5 by More pumpkin-y than expected! In a good way I have a culinary background, so I very rarely "cheat" and use prepared mixes like this, but these muffins taste like they are from scratch! Not too sweet, beautifully spiced, and very pumpkin-y. The directions were very clear, but they do involve some care in making the 3 different mixes. (batter, cheesecake, and streussel) I am actually making another batch tonight because they went so fast. There were none left for my own family! September 17, 2012
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