Pumpkin Cheesecake Muffins
From chefmeow 14 years agoIngredients
- 3 cups all purpose flour shopping list
- 3 teaspoons ground cinnamon shopping list
- 2 teaspoons nutmeg shopping list
- 1-1/2 teaspoons ground cloves shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon baking soda shopping list
- 4 eggs shopping list
- 1-1/4 cups vegetable oil shopping list
- 2 cups granulated sugar shopping list
- 2 cups pumpkin puree shopping list
- 4 ounces cream cheese softened shopping list
- 4 ounces mascarpone cheese softened shopping list
- Topping: shopping list
- 1/2 cup powdered sugar shopping list
- 1/2 cup light brown sugar shopping list
- 1/2 cup all purpose flour shopping list
- 4 tablespoons cold butter cubed shopping list
- 1-1/2 teaspoons ground cinnamon shopping list
- 1/2 cup finely chopped pecans shopping list
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.
People Who Like This Dish 4
- anitapicosita Nowhere, Us
- dollhead Mechanicville, US
- momo_55grandma Mountianview, AR
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
wonderful muffin will try soon high5
momo_55grandma in Mountianview loved it
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