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  • jennie montoya

    Pumpkin Cheesecake Muffins and Topping Makes: About 45 mini muffins (12 regular) For the filling: 8 oz. cream cheese, softened 1 large egg 1 tbls flour 1 cup confectioners’ sugar For the muffins: 1 1/2 cups all-purpose 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 For the topping: 1/4 cup sugar 2 1/2 tbsp. flour 3/4 tsp. ground cinnamon 2tbsp. cold unsalted butter, cut into pieces Directions: 1. To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside. 2. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. 3. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. 4. To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. (I would say I used about a tablespoon of batter and a heaping teaspoon of filling. They were pretty full going into the oven.) Sprinkle with topping. Bake or 14 minutes

  • ~Diana Foster

    pumpkin cheesecake muffins via sugar cooking& other muffin recipe

  • Lisa Colasanti

    Pumpkin Cheesecake Muffins... I would use light or fat free cream cheese

  • Jane Salisbury

    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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