cheesecake filled pumpkin muffins Recipe

Name: cheesecake filled pumpkin muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz package cream cheese (room temp); 1/2 cup powdered sugar; 1 egg white; 1/2 tsp vanilla; 1 1/2 cup flour; 1 1/2 tsp baking powder; 2 tsp pumpkin pie spice; 1/2 tsp salt; 1 cup pumpkin puree; 2 eggs; 1 cup granulated sugar; 1/2 cup oil; 1 tsp vanilla

Servings: persons

8 oz package cream cheese (room temp)
1/2 cup powdered sugar
1 egg white
1/2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup oil
1 tsp vanilla

1
Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
2
Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes.
3
Beat in egg white and 1/2 tsp vanilla, mix well.
4
In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt.
5
In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla.
6
Whisk in the flour mixture.
7
Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture.
8
Bake at 350 for 25 minutes, until the tops are springy
9
got this when I was pregnant around June 2012. ya I'm a baking fatty lol

989

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz package cream cheese (room temp), 1/2 cup powdered sugar, 1 egg white, 1/2 tsp vanilla, and more.

Yes, cheesecake filled pumpkin muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

cheesecake filled pumpkin muffins

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