Pumpkin Cheesecake Muffins

How can you not bake something from the Pillsbury Dough Boy? I love him.

I also love my Wilton Mini Muffin pan. It makes everything taste better.

Ingredients:

Filling

  • 1 (8oz) pkg cream cheese, softened
  • 1 egg
  • 2 tbs sugar (Splenda)
  • 2 tbs grated lemon peel (lemon juice)

Muffins

  • 1 pkg Pillsbury Pumpin Quick Bread
  • 3/4 cup milk
  • 2tbs vegetable oil
  • 1 egg
  • 3 tbs butter, melted
  • 1/4 chopped pecans (didn’t use)

DO IT:

  1. Heat oven to 350F. Spray muffin tray or put muffin papers in pan.
  2. Beat cream cheese in a medium mixing bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.
  3. Empty 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 until blended.
  4. Fill each muffin cup with about 1/4 cup batter (adjust for mini-muffin pan). Make indentation in batter with small measuring spoon sprayed with no-stick spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin. 
  5. Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
  6. Bake for 20 minutes (I baked for 18). Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.
  7. Eat. Store extras (if there are any) in fridge.
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5 responses to “Pumpkin Cheesecake Muffins

  1. dude, ginny, i LOVE pumpkin bread. I always add chocolate chips to it 🙂
    This sounds amazing! Does fat free CC work?

    • I’m out of mini-chocolate chips! Otherwise I probly would have added them.
      And I would assume FFCC works, I used the 1/3 less fat CC. It worked fine once it melted!

  2. Love this blog I’ll be back when I have more time.

  3. Why did you not bring me any to sample?

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