cheesecake pumpkin muffins

Name: Cheesecake Pumpkin Muffins
Prep time: 25 min
Cook time: 15 min
Yield: 25
Cuisine: American
Ingredients: 3 cup(s) all purpose flour; 2 cup(s) sugar; 2 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 4 - eggs; 1 can(s) 15 ounces solid pack pumpkin; 1 1/2 cup(s) canola oil; FOR THE CREAM CHEESE FILLING; 1 package(s) 8 ounces cream cheese, softened; 1/2 cup(s) sugar; 1 - egg; 1 tablespoon(s) all purpose flour; FOR THE PRALINE TOPPING; 2/3 cup(s) chopped pecans; 1/3 cup(s) packed brown sugar; 2 tablespoon(s) sour cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 25 serving(s)

prep time 25 Min

cook time 15 Min

method Bake

Ingredients For cheesecake pumpkin muffins

3 c

all purpose flour
2 c

sugar
2 tsp

baking soda
2 tsp

baking powder
1 tsp

salt
1 tsp

ground cinnamon
4

eggs
1 can

15 ounces solid pack pumpkin
1 1/2 c

canola oil
FOR THE CREAM CHEESE FILLING
1 pkg

8 ounces cream cheese, softened
1/2 c

sugar
1

egg
1 Tbsp

all purpose flour
FOR THE PRALINE TOPPING
2/3 c

chopped pecans
1/3 c

packed brown sugar
2 Tbsp

sour cream

How To Make cheesecake pumpkin muffins

1
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.

2
For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
3
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.
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