Monday, April 25, 2011

Pumpkin Cheesecake Muffins



Some recipes are so yummy that making them only during the season they are meant to be cooked is just not enough. This is one of those recipes. With the cold weather, my old retro kitchen just begs for recipes that are thick with autumn scents. This is one that your family will be wondering if Thanksgiving really passed.


Muffins;
2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 Large egg (sometimes I use 2 if they look small)


Preheat Heat oven to 400°F. Grease your muffin pans, or place paper baking cup in each muffin cup. I don't buy the papers. I always forget or don't have enough so I ditched that years ago.
Mix all dry ingredients. Reserve 1/2 cup of dry ingredients. Put the 1/2 cup aside. Add the wet ingredients.

Fill muffin pan 1/2 full. I like to use my ice cream scoop. It is about the equivalent of 1/4 cupNow Make the cheesecake filling...


Cheesecake filling

1 cube (8oz) cream cheese softened
1 egg
zest of one orange
1/2 cup of sugar
Cover each muffin with 1 TB of cream cheese mixture.Cover each cream cheese covered muffin with one more TB of muffin mixture.

Now make the crumb topping...

Crumb Topping
Take your reserve dry ingredient. Place in a bowl with 1/2 cup of chopped pecans and 3 TB melted butter.
Cover each muffin with the crumb mixture.
Bake 25 minutes (please check to make sure they are done. My oven is a dinosaur and everything takes longer)

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