Best Cheesecake Pumpkin Muffins Recipes

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CHEESECAKE PUMPKIN MUFFINS



Cheesecake Pumpkin Muffins image

My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. -Lisa Powelson, Scott City, Kansas

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 18

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour
PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHEESECAKE MUFFINS



Pumpkin Cheesecake Muffins image

Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.

Provided by ARTEMIS2854

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 43m

Yield 12

Number Of Ingredients 18

1 cup pumpkin puree
1 cup white sugar
½ cup vegetable oil
2 tablespoons vegetable oil
2 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup white sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon, or to taste
¼ cup cold butter, cut into chunks
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
  • Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
  • Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
  • Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 47.2 g, Cholesterol 61.7 mg, Fat 22.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 293.3 mg, Sugar 30 g

PUMPKIN CHEESECAKE SWIRL MUFFINS



Pumpkin Cheesecake Swirl Muffins image

By scoochmaroo... Posted for safekeeping - I haven't tried this recipe, but it sounds awesome! Prep time is a wild guess, and note that the baking time will vary with the size of the muffins. This recipe yields 12 standard muffins; you will need to adjust for other sizes.

Provided by coconutty

Categories     Dessert

Time 55m

Yield 12 standard muffins, 12 serving(s)

Number Of Ingredients 19

1 (15 ounce) can pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces cream cheese, at room temperature
1 large egg yolk
5 tablespoons sugar
1/8 teaspoon vanilla extract
chopped nuts (walnuts, pecans) (optional)

Steps:

  • Preheat oven to 350 F (180C).
  • PUMPKIN MIXTURE:.
  • Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
  • Add in eggs, one at a time, combining thoroughly after each.
  • Add vanilla.
  • Whisk together flour, baking powder, baking soda, salt, and spices.
  • Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
  • CREAM CHEESE MIXTURE:.
  • Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
  • ASSEMBLY:.
  • Grease muffin tins or line with paper cups.
  • Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
  • Add smaller spoonfuls of cream cheese mixture on top.
  • Swirl with a skewer.
  • Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
  • Bake as follows, turning the tins half way through baking times:.
  • mini muffins: 20-25 minute.
  • standard muffins: 25-30 minute.
  • jumbo muffins: 30-40 minute.

Nutrition Facts : Calories 274.8, Fat 12.4, SaturatedFat 4.7, Cholesterol 67.2, Sodium 253.9, Carbohydrate 37.4, Fiber 0.7, Sugar 23.1, Protein 4.4

PUMPKIN-CHEESECAKE MUFFINS



PUMPKIN-CHEESECAKE MUFFINS image

Categories     Breakfast     Bake     Thanksgiving     Muffin

Yield 12 muffins

Number Of Ingredients 13

Nonstick 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 pumpkin quick bread
3/4 cup milk
2 tablespoons vegetable oil
1 large egg
3 tablespoons butter, melted
1/4 cup chopped pecans

Steps:

  • DIRECTIONS Heat oven to 350 degrees. Coat 12 muffin cups with nonstick cooking spray. Beat cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth. 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. Fill each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with nonstick cooking spray. Put 1 heaping tablespoon cream-cheese mixture in center of each muffin. Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin. Bake 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.

PUMPKIN CHEESECAKE MUFFINS



PUMPKIN CHEESECAKE MUFFINS image

Categories     Bread     Cheese     Fruit     Breakfast     Brunch     Side     Buffet

Number Of Ingredients 21

Muffins:
1 15 oz can pumpkin
1/4 cup vegetable oil
2 large eggs
1 (200g) cup sugar
1 teaspoon vanilla
1 1/2 cups (188g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Filling:
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
Chopped nuts (walnuts, pecans) (optional)

Steps:

  • Preheat oven to 350F (180C) Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla. Whisk together flour, baking powder, baking soda, salt, and spices. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined. Filling: Mix together cream cheese, sugar, egg yolk and vanilla until well combined. Assembly: Grease your muffin tins or line with paper cups. Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer. Bake: Bake as follows, turning the tins half way through baking times: mini muffins: 20-25 min; standard muffins: 25-30 min; jumbo muffins: 30-40 min.

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