Pumpkin Cheesecake Muffins…*
…simple yet beyond satisfying
This is the ultimate muffin to make in a time-crunch. It’s right off the box of Pillsbury’s Pumpkin Quick Bread and only requires a few additional ingredients. I actually found this recipe online at Pillsbury Baking and knew I just had to try it! Sure enough, it was just as delicious as I hoped! The muffins are moist, full of flavor and resemble a slice of pumpkin pie. They make a wonderful grab ‘n’ go snack, breakfast, or anytime treat!
…simple yet beyond satisfying
This is the ultimate muffin to make in a time-crunch. It’s right off the box of Pillsbury’s Pumpkin Quick Bread and only requires a few additional ingredients. I actually found this recipe online at Pillsbury Baking and knew I just had to try it! Sure enough, it was just as delicious as I hoped! The muffins are moist, full of flavor and resemble a slice of pumpkin pie. They make a wonderful grab ‘n’ go snack, breakfast, or anytime treat!
The Muffins…*
…Yields 12
1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
3/4 cup milk
2 tablespoons vegetable oil
1 large egg
3 tablespoons butter, melted
The Filling…*
1 cream cheese (8 oz.), softened
1 large egg
2 tablespoons sugar
1 tablespoon lemon zest
…Yields 12
1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
3/4 cup milk
2 tablespoons vegetable oil
1 large egg
3 tablespoons butter, melted
The Filling…*
1 cream cheese (8 oz.), softened
1 large egg
2 tablespoons sugar
1 tablespoon lemon zest
The Instructions...*
(1) Preheat oven to 350°F and fill muffin pan with 12 paper liners
(2) Beat cream cheese in medium bowl with electric mixer until soft
(3) Add egg and sugar and beat until smooth
(4) Remove 3/4 cup dry pumpkin mix and set aside in small bowl for topping. Pour the rest of the mix into a bowl.
(5) Add milk, oil and egg to remaining bread mix in large bowl. Stir until blended
(6) Fill each muffin cup with about 1/4 cup batter
(7) Make indentation in batter with spoon and put a small scoop of cream cheese mixture in center of each muffin
(8) Add melted butter to reserved dry mix. Mix with fork until crumbly. Sprinkle 1 tablespoon over each muffin
(9) Bake 20 minutes. Cool 10 minutes in pan
*Note: The original recipe calls for chopped pecans which I omitted
(1) Preheat oven to 350°F and fill muffin pan with 12 paper liners
(2) Beat cream cheese in medium bowl with electric mixer until soft
(3) Add egg and sugar and beat until smooth
(4) Remove 3/4 cup dry pumpkin mix and set aside in small bowl for topping. Pour the rest of the mix into a bowl.
(5) Add milk, oil and egg to remaining bread mix in large bowl. Stir until blended
(6) Fill each muffin cup with about 1/4 cup batter
(7) Make indentation in batter with spoon and put a small scoop of cream cheese mixture in center of each muffin
(8) Add melted butter to reserved dry mix. Mix with fork until crumbly. Sprinkle 1 tablespoon over each muffin
(9) Bake 20 minutes. Cool 10 minutes in pan
*Note: The original recipe calls for chopped pecans which I omitted