And I'm glad.
Pumpkin Cheesecake Mini Muffins
1 c sugar
2 eggs
1/2 c oil
1 c pumpkin puree
1 c all-purpose flour
1/2 c whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
Filling:
8 oz cream cheese (I used neufchatel 1/3 fat)
scant 1/4 c sugar
1 egg
1 tsp vanilla
Topping:
1/4 c sugar
2 1/2 Tbsp whole wheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
2 Tbsp cheesecake filling (from above)
Preheat oven to 375 F. Combine sugar, eggs, oil, pumpkin, and vanilla. Add flour, baking soda, and spices and mix well. In a separate bowl, combine ingredients for filling.
Line mini muffin pans and scoop the muffin base into them.
Top with just a little (1 tsp or so) cheesecake filling and swirl with a toothpick.
Mix ingredients for topping. Sprinkle on top of the swirled muffin batter. Bake for about 12 minutes, or until a toothpick comes out clean. Cool on wire racks and enjoy.
(I had quite a bit of the cheesecake filling leftover, so you could probably halve the filling recipe and be happy)
Leftover filling... no clue what to do with it... |
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ReplyDeleteThose look yummy! I love pumpkin!
ReplyDelete