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Pumpkin-Cheesecake Muffins

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Submitted by: Pumpkin cheesecake muffins

 

These muffins are made with a pumpkin-spice batter and a spoonful of cream cheese mixture. After baking they are spread with cream cheese frosting.
 

Ingredients

  • Pumpkin batter:
  • 1 1/2 c. white (granulated) sugar
  • 1/2 c. olive oil
  • 1 1/2 c. pumpkin
  • 2 eggs
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 2/3 c. flour
  • 1/2 tsp. each of cinnamon, cloves, & nutmeg
  • Cheesecake batter:
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1/4 c. sugar
  • 1 tsp. cornstarch
  • 1 egg
  • 2 Tbs. Heavy whipping cream
  • 1 tsp vanilla extract
  • Cream cheese frosting:
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1 stick butter (1/2 cup), softened
  • About 2 cups powdered sugar (more, if needed)
  • 1 tsp vanilla
  • ......
  • Chopped walnuts, optional

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Method

Preheat oven to 350. For Pumpkin batter: In large bowl, beat together granulated sugar, olive oil, pumpkin, and eggs. In medium bowl sift together flour, soda, baking powder, salt and spices. Slowly add the flour mixture to the pumpkin mixture, stirring until well blended. Set aside. Cream cheese batter: In medium mixing bowl, beat cream cheese until smooth. Blend in sugar and cornstarch until well blended. Add egg, cream and vanilla; beat on low speed until well blended. Preparation: Line 12 large muffin cups with papers. Fill approximately 1/4- to 1/2-full with pumpkin batter. Pour 1 heaping Tablespoon cream cheese batter over top. Cover the cream cheese batter with a little more of the pumpkin batter to fill 2/3 full. Bake for 25-30 mins or until the center is done. Let cool and frost with cream cheese frosting. (Mix frosting ingredients together, adding enough powdered sugar to make spreadable.) Sprinkle with walnuts, if desired.

 

Notes:

 

Number of Servings: 12

 

Submitted by: Pumpkin cheesecake muffins ()

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