Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins


  • Author: Breakfast Diva
  • Total Time: 45 minutes
  • Yield: Makes 12 Muffins

Ingredients

Cheesecake Filling
½ cup powdered sugar
8 oz cream cheese, softened

Muffin Batter
½ c vegetable oil
2 eggs
1 c pumpkin
1 ½ c flour
1 c sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp Pumpkin pie spice*
¾ c raisins or craisins (optional)

Topping
½ c sugar
5 Tbsp flour
1 ½  t cinnamon
4 T butter cold
½ c nuts

*Pumpkin Pie Spice
1 tsp cloves
2 tsp nutmeg
4 tsp cinnamon


Instructions

Preheat oven to 400, grease muffin pans.

Blend all but nuts with two forks or a pastry cutter until mixture forms crumbs. Stir in nuts.

Cheesecake filling
Blend powdered sugar with cream cheese.  Place in plastic wrap, roll into a log and freeze.  
In a big bowl mix oil, eggs, pumpkin and sugar together until blended. Add remaining ingredients until no streaks remain.

Place a tablespoon of batter in the bottom of muffin well, add a ½” slice of cream cheese log on top.  Cover with a scant scoop of batter.  Sprinkle a tablespoon of topping on each.

Bake for 18 – 24 minutes until done – test with toothpick.

Notes

** Make it dairy free by omitting the filling and substituting cinnamon, sugar & nuts for the topping.

  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 352
  • Sugar: 36.3g
  • Sodium: 273mg
  • Fat: 13.7g
  • Saturated Fat: 7.1g
  • Carbohydrates: 55.7g
  • Fiber: 2.1g
  • Protein: 4.9g
  • Cholesterol: 31mg
%d bloggers like this: