Pumpkin Cheesecake Muffins – a delicious recipe with cream cheese, egg, sugar, bread mix, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350.
2
Spray muffin cups with no-stick spray.
3
Beat cream cheese in a medium mixing bowl with electric mixer until soft.
4
Add egg, sugar and lemon peel, beat until smooth.
5
Empty pumpkin bread mix into large bowl.
6
REMOVE 3/4 cup of the mix & set aside for topping.
7
Add milk, oil & egg to remaining mix in large bowl.
8
Stir until blended.
9
Fill each muffin cup with about 1/4 cup batter.
10
Make indentation in batterwith small measuring spoon sprayed with no-stick spray.
11
Put 1 heaping tablespoon cream cheese mixture in center of muffin.
12
Add melted butter to reserved dry mix.
13
Stir with fork until crumbly.
14
Add pecans.
15
Crumble about 1 tablespoon over each muffin.
16
Bake for 20 minutes.
17
Cool 10 minutes in pan, then remove & cool on baking rack.
405
kcal
Calories
36
g
Fat
13
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 1 egg, 2 tablespoons sugar, 2 tablespoons grated lemon peel, and more.
Yes, Pumpkin Cheesecake 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.
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