Friday, September 25, 2015

Mini Pumpkin Cheesecake Muffins



Ingredients

1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
15 oz pumpkin puree
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg

For the cheesecake filling:

12 oz cream cheese, softened
2/3 cup powdered sugar
1 egg
1 tsp vanilla extract

Directions

  1. Preheat oven to 350. Lightly grease a mini-muffin pan.
  2. In a large bowl whisk together the oil, sugar, brown sugar, and vanilla. Fold in the pumpkin puree and set aside. 
  3. In a separate bowl mix together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg.
  4. Combine the flour mixture with the pumpkin mixture. Set aside.
  5. In a medium bowl, beat the cream cheese with an electric mixer for about 2 minutes. Add the powdered sugar, egg, and vanilla. Continue to beat until smooth and creamy.
  6. Scoop the cream cheese mixture into a quart size zip-lock bag. Squeeze the air out of the bag, seal the bag, and cut off one of the bottom corners (don't cut to much though).
  7. Scoop the pumpkin mixture into a gallon size zip-lock bag. Squeeze the air out of the bag, seal the bag, and cut off one of the bottom corners (don't cut to much though).
  8. Pipe the pumpkin mixture into the mini-muffin cups until each cup is 3/4 full.
  9. Pipe the cream cheese mixture on top of the pumpkin mixture until each cup is almost full. 
  10. Bake for 13-15 minutes. Allow the muffins to cool in the pan for 5 minutes and then move them to a cooling rack. Store in a sealed container and refrigerate.


I got this recipe from The Lovely Little Kitchen


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