How to make it

  • Combine cream cheese, marscapone cheese and powdered sugar and beat until smooth.
  • Form into a log on plastic wrap then wrap up tightly and freeze on hour.
  • Preheat oven to 350 then line muffin pans with paper liners for 24 muffins.
  • Combine flour, spices, salt and soda in medium bowl then whisk together and set aside.
  • Combine eggs, oil, sugar and pumpkin then beat until well combined.
  • Add dry ingredients and mix on low speed until flour is moistened.
  • Combine topping ingredients then mix together with a pastry blender until crumbly.
  • Fill each muffin cup halfway with batter then remove cheesecake long from freezer.
  • Slice into 24 pieces then place a slice in each muffin well.
  • Divide remaining muffin batter evenly among muffin cups covering up cheesecake pieces.
  • Sprinkle topping over top of each muffin then bake 25 minutes.
  • Cool completely on racks before serving.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful muffin will try soon high5
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