Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins
Ingredients:
| Crisco® Original No-Stick Cooking Spray | |
| FILLING | |
| 1 (8 oz.) | package cream cheese, softened |
| 1 | large egg |
| 2 | tablespoons sugar |
| 2 | teaspoons grated lemon peel |
| MUFFINS | |
| 1 (14 oz.) | package Pillsbury® Pumpkin Quick Bread |
| 3/4 | cup milk |
| 2 | tablespoons Crisco® Pure Vegetable Oil |
| 1 | large egg |
| 3 | tablespoons butter, melted |
| 1/4 | cup chopped pecans |
Preparation Directions:
| 1. | HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray. |
| 2. | BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth. |
| 3. | PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended. |
| 4. | FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin. |
| 5. | ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin. |
| 6. | BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling. |
{ 2 comments… read them below or add one }
Oh holy cow! Those look amazing!!!!
I am trying those! Pronto!