Wednesday, November 21, 2012

Pumpkin Cheesecake Muffins!

Tis the season where the baking begins! How much do you love the sweet smells of your favorite desserts filling up your home ? I know I do, it gives such a warm and comforting feeling. For Thanksgiving this year I decided to make some pumpkin cheesecake muffins. These delicious muffins are easy to make and look pretty too! What are some of your favorite holiday treats??


Here is the recipe if you are interested in making them!
8 ounce(s) cream cheese
3 eggs
2.5 cup(s) sugar
2.5 cup(s) flour
.25 cup(s) pecans, roughly chopped
3 tablespoon(s) butter, melted
2.5 teaspoon(s) cinnamon
.5 teaspoon(s) salt
2 teaspoon(s) baking powder
.25 teaspoon(s) baking soda
1.25 cup(s) solid-packed pumpkin
.333 cup(s) vegetable oil
.5 teaspoon(s) vanilla extract
 ***For my muffins I didn't use the pecans, instead just used brown sugar. :)
  1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
  2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks. Enjoy!

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