Pumpkin Maple Cheesecake Mini Loaves
INGREDIENTS
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For the cheesecake batter:
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8 ounces cream cheese, room temperature
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1 large egg
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1/3 cup powdered sugar, sifted
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1/4 teaspoon maple extract*
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For the pumpkin batter:
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3/4 cup dark brown sugar, packed
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2 large eggs
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3/4 cup pumpkin puree
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1 1/4 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ginger
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1/4 teaspoon cloves
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Cooking spray
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