Sunday, October 25, 2009

Pumpkin Cheesecake Muffins

ANOTHER yummy pumpkin treat!
You will need for filling:
  • 1 (8 oz.) pkg. cream cheese, soften
  • 1 egg
  • 2 Tbsp. sugar
  • 1 Tbsp. grated lemon peel

For the muffins:

  • 1 (14 oz.) pkg. Pillsbury Pumpkin Quick Bread
  • 3/4 Cup milk
  • 2 Tbsp. Vegetable oil
  • 1 egg
  • 3 Tbsp. butter melted
  • 1/4 Cup chopped nuts

Directions:

  • Heat oven to 350 and spray muffin tin
  • Beat cream cheese in med. mixing bowl until soft. Add egg, sugar, and lemon peel. Beat until smooth
  • Empty bread mix into another bowl. Remove 3/4 cup mix, set aside. Then add milk, oil, and egg, stir until blended.
  • Fill each muffin tin with about 1/4 cup of the batter. Make indentation with small measuring spoon sprayed with non-stick. But a heaping Tbsp. of the cream cheese mix in center of each muffin.
  • Add melted butter to remaining bread mix. Stir till crumbly. Add pecans. Crumble about a Tbsp. over muffins.
  • Bake 20 min. Cool 10 min. in pan and then the rest on a cooling rack.

ENJOY!

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