Pumpkin Cheesecake Muffins

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Pumpkin Cheesecake Muffins
Serves 12
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  2. Crisco® Original No-Stick Cooking Spray
  3. 1 (8 oz.) package cream cheese, softened
  4. 1 large egg
  5. 1/4 cup sugar
  6. 1 teaspoon vanilla extract
  7. 2 teaspoons grated lemon peel
  9. 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread & Muffin Mix
  10. 3/4 cup milk
  11. 1/4 cup Crisco® Pure Vegetable Oil
  12. 2 large eggs
  13. 1 teaspoon vanilla extract
  15. 3 tablespoons butter, melted
  16. 1/4 cup chopped pecans
  1. HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  2. For Filling: BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar, vanilla and lemon peel. Beat until blended.
  3. For Muffins: PLACE quick bread mix into large bowl. Remove 3/4 cup dry mix. Place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins.
  4. For Streusel Topping: ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble a tablespoon of streusel over each muffin. Bake 25 minutes. Cool 10 minutes in pan. Remove muffins from pan to wire rack. Cool completely.
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