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Cheesecake Pumpkin Muffins

My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    2 dozen

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups canola oil
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • PRALINE TOPPING:
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons sour cream

Directions

  • Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
  • For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
  • For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 354 calories, 21g fat (4g saturated fat), 55mg cholesterol, 282mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 4g protein.

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