Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, cheesecake filled pumpkin muffins. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Like a delicious pumpkin roll, these pumpkin cheesecake muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat. It's time to cross something off your fall.
Cheesecake filled pumpkin muffins is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Cheesecake filled pumpkin muffins is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook cheesecake filled pumpkin muffins using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cheesecake filled pumpkin muffins:
- Get for the filling
- Make ready 8 oz package cream cheese (room temp)
- Take 1/2 cup powdered sugar
- Take 1 egg white
- Make ready 1/2 tsp vanilla
- Prepare for the cake
- Get 1 1/2 cup flour
- Prepare 1 1/2 tsp baking powder
- Take 2 tsp pumpkin pie spice
- Prepare 1/2 tsp salt
- Take 1 cup pumpkin puree
- Get 2 eggs
- Get 1 cup granulated sugar
- Get 1/2 cup oil
- Make ready 1 tsp vanilla
I hate when recipes only use half a can of pumpkin. Pipe the cheesecake filling into the center of each well of batter, until it is almost to the top of the well. Pumpkin Cheesecake Snickerdoodle Muffins are tender pumpkin muffins stuffed with cheesecake filling and topped with a crunchy coating of cinnamon sugar! No one has to know they're almost healthy!
Instructions to make Cheesecake filled pumpkin muffins:
- Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
- Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
- In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt.
- In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
- Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture.
- Bake at 350 for 25 minutes, until the tops are springy
- Got this when I was pregnant around June 2012. ya I'm a baking fatty lol
Add a tangy filling that's quite reminiscent of cheesecake, and we have ourselves a winner. Brown-butter pecan pumpkin muffins with ginger cheesecake filling. For the muffins, brown the butter by cooking it over medium heat, swirling occasionally, until it browns. Pumpkin Cream Cheese Muffins - hands down one of my favorite fall pumpkin recipes ever! Baking these makes the house smell incredible!
So that’s going to wrap it up for this exceptional food cheesecake filled pumpkin muffins recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
