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  • Heather Rader Denham

    pumpkin cheesecake muffins via sugar cooking & other cupcake recipes

  • Sadee Gulick

    Pumpkin Cheesecake Muffins filling: 8 oz. cream cheese, softened 1 large egg 1 tbls flour 1 cup confectioners’ sugar muffins: 1 1/2 cups flour 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice 1/2 tsp. salt 1/2 tsp. baking soda 2 large eggs 1 cup sugar 1 cup pumpkin puree 1/2 cup + 2 tbls vegetable oil topping: 1/4 cup sugar 2 1/2 tbsp. flour 3/4 tsp. ground cinnamon 2tbsp. unsalted butter, cut into pieces

  • Sarah Nissen

    To try with leftover cheesecake filling: Pumpkin Cheesecake Muffins! These were delicious but FYI if you double the recipe, no need to double the filling or topping parts, only the actual cupcake part! I've got more cream cheese filling leftover than I know what to do with! Also, I gave the cream cheese filling and cupcake batter a quick stir after putting them in the cupcake tins, otherwise the filling doesn't mix in when baking.

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