Pumpkin Cheesecake Muffins Recipe

  • on October 2, 2017
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1. 1 cup pumpkin puree
2. 1 cup white sugar
3. 1/2 cup vegetable oil
4. 2 tablespoons vegetable oil
5. 2 large eggs
6. 1 1/2 cups all-purpose flour
7. 1 1/2 teaspoons pumpkin pie spice
8. 1/2 teaspoon salt
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon ground nutmeg
11. 1/2 teaspoon ground cinnamon
12. Crumb Topping:
13. 1/2 cup white sugar
14. 5 tablespoons all-purpose flour
15. 1 teaspoon ground cinnamon, or to taste
16. 1/4 cup cold butter, cut into chunks
17. Cheesecake Filling:
18. 1 (8 ounce) package cream cheese, softened
19. 1/4 cup white sugar
20. 2 tablespoons all-purpose flour
Prep:25 Minutes, Cook:18 Minutes, Ready In:43 Minutes
Directions :
1. preheat oven to 350 levels f (a hundred seventy five degrees c). grease a muffin tin.
2. integrate pumpkin puree, 1 cup sugar, half cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
3. integrate 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and half teaspoon cinnamon in a huge bowl. make a nicely in the center of the mixture; pour pumpkin mixture in and mix thoroughly. add about 1 tablespoon batter to each muffin cup.
4. mix half cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. reduce in cold butter with 2 knives or pastry blender till crumb combination resembles small peas.
5. beat cream cheese, 1/4 cup sugar, and a couple of tablespoons flour collectively in a bowl the usage of an electric powered mixer until creamy. upload 1 tablespoon of cheesecake filling to each muffin cup. pour in batter till muffin cups are three/four-full. pinnacle with crumb combination.
6. bake within the preheated oven till tops spring again while gently pressed, 18 to 20 minutes.
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