Pumpkin Cheesecake Filled Muffins

These muffins can be considered breakfast but they truly make a great dessert.

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Ingredients:

• 1 cup pumpkin
• 2/3 cup packed brown sugar
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• 3 eggs
• 3 cups all-purpose flour
• 1/3 cup sugar
• 5 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 tsp nutmeg
• 1/2 teaspoon vanilla
• Filling Ingredients:
• 1 8 oz package of cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons unbleached flour
• 1 egg
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1/4 teaspoon lemon juice

Method

Cream the sugar and cream cheese. Add the egg, sour cream, vanilla and lemon juice. Blend well. Gradually add flour and beat thoroughly. Refrigerate this mixture while preparing the muffin batter. Preheat the oven to 400 degrees and grease 24 muffin cups, or line with paper baking cups. In a separate bowl, sift together flour, baking powder, cinnamon, salt, nutmeg. In a large bowl, beat eggs until frothy and add pumpkin, brown sugar, milk, oil, sugar and vanilla. Gradually add the flour mixture and beat until thoroughly blended. Fill the muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag and then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.

Notes:

Number of servings: 24

Submitted By: marnialward
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