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Dessert for 22

Pumpkin Cheesecake Muffins

Pumpkin muffins hold a sweet cream cheese center and crunchy pecan topping before baking in a standard muffin pan.

$0.41per serving $
67 minstart to table
22servings

AmericanVegetarianKid-friendlyBudgetDessertsBack to schoolFall

Ingredients

  • 12 oz full-fat block cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup raw pecan halves
  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 6 tbsp cold butter
  • 3 eggs
  • 2 cups granulated sugar
  • 1 cans (15 oz) libby’s pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp each salt
  • 1/2 tsp ground ginger
  • coarse raw turbinado cane sugar
  • ground cinnamon

Steps

  1. Heat the oven to 350 F and line 22 muffin cups with paper liners.
  2. Beat the cream cheese, powdered sugar, and vanilla in a bowl until smooth, then chill it for 10 minutes.
  3. Mix the flour, brown sugar, granulated sugar, cinnamon, pecans, and cold butter until crumbly.
  4. Whisk the eggs, sugar, pumpkin, oil, vanilla, flour, baking soda, baking powder, salt, ginger, and cinnamon in a large bowl.
  5. Fill each muffin cup halfway with batter, add a spoonful of cream cheese, and cover with remaining batter.
  6. Sprinkle the tops with the pecan mixture, turbinado sugar, and cinnamon, then bake for 22 minutes, until firm.
  7. Cool the muffins in the pan for 10 minutes.

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