Pumpkin Cheesecake Muffins
For the Muffin:
1 package cheesecake flavored instant pudding
1 cup milk
15 oz pumpkin pureè
2 tbsp pumpkin pie spice
1/2 cup dark brown sugar
1 cup chopped pecans
2 tsp pumpkin pie spice
Preheat oven to 350F. Place muffin liners in a muffin tin.
In a large bowl, combine milk and instant pudding, whisking together until no lumps remain. Add in pumpkin puree, gently whisking until fully combined. Add in cake mix and pumpkin pie spice, mixing for an additional two minutes.
To lined muffin tin, add mixture, filling each cup about 3/4 of the way full. Firmly holding the muffin tin, gently tap it against the counter to even out the tops of the muffin mixture.
In a bowl, combine brown sugar, pecans, and pumpkin pie spice. Sprinkle on top of muffins.
Bake the muffins for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Take half of the frosting tub and place in a microwave safe bowl. Microwave for 15 seconds, stirring vigorously when done. Using a spoon, drizzle the frosting over the tops of the muffins. Let the frosting set for 20 minutes. Enjoy!
Serving Size (1 Muffin (78g)), Calories 220 (Calories from Fat ), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 28g, Includes 15g Added Sugars), Protein 1g, Potassium 37mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 59mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.