Prep Time 30m
Cook Time 25m
Ready Time 90m
Yield 12 muffins

  • Nonstick 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
  • 1 package Pillsbury™ Pumpkin Quick Bread & Muffin Mix
  • 3/4 cup milk
  • 2 tablespoons Vegetable Oil
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/4 cup chopped pecans
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  • Step 2For 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.
  • Step 3For 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.
  • Step 4Fill 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.
  • Step 5Add 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.
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