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Pumpkin Cheesecake Muffins
Nb persons: 0
Yield: 18 MUFFINS
Preparation time:
Total time:
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| PUMPKIN CREAM CHEESE MUFFINS INGREDIENTS: FOR THE MUFFIN | |
| 1 cup | sugar |
| 1/3 cup | vegetable oil |
| 1 cup | pumpkin puree, (not pumpkin pie mix) |
| 2 | eggs |
| 1/4 cup | milk |
| 2 teaspoons | pumpkin pie spice |
| 1/4 teaspoon | salt |
| 1 teaspoon | baking soda |
| 2 cups | sifted all-purpose flour |
| FOR THE CREAM CHEESE FILLING | |
| 8 ounces | cream cheese, softened |
| 1/2 cup | sugar |
| 1 teaspoon | vanilla |
| Pumpkin Seeds, optional | |
DIRECTIONS:
Preheat oven to 350°. Line muffin tins with liners.
Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour. Divide evenly among muffin pans, filling each liner 1/2 full.
Stir together cream cheese, sugar, and vanilla. Drop 1 tablespoon onto the top of each muffin. Sprinkle with 4-5 pumpkin seeds, optional.
Bake for about 15 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!
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