Pumpkin cheesecake muffins (from Pillsbury)

hello locals, and foodies from all over, fall is coming, lots of pumpkin patches, spooky candy and all the apple picking is coming too! so my favorite about fall is the pumpkin so I decided to make cheesecake pumpkin muffins that my family sure loves. so it does call for a quick bread mix. it's a easy recipe to put together and your family will eat those in seconds so great to bake with your kids with! that was a great Saturday to bake!








Pumpkin cheesecake Muffins
Recipe from Pillsbury

FILLING

  • Crisco® Original No-Stick Cooking Spray
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon peel

MUFFINS

  • 1 package Pillsbury® Pumpkin Quick Bread & Muffin Mix
  • 3/4 cup milk
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/4 cup chopped pecans
method
  • HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  • For Filling: BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Add egg, sugar, vanilla and lemon peel. Beat until smooth.
  • For Muffins: PLACE 3/4 cup quick bread & muffin mix in small bowl; set aside. Place remaining quick bread & muffin mix in large bowl. Add milk, oil and eggs. Stir 50 strokes or until blended.
  • FILL each muffin cup with about 1/4 cup batter. Make indentation in center of batter with small measuring spoon coated with no-stick cooking spray. Spoon 1 heaping tablespoon cream cheese mixture in center of each muffin.
  • ADD melted butter to reserved quick bread and muffin mix. Stir with fork until crumbly. Stir in pecans. Sprinkle about 1 tablespoon topping over each muffin. Bake 20 to 22 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely
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