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By Mom

Cheesecake Pumpkin Muffins

Name: Cheesecake Pumpkin Muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 4 large eggs; 1 can (15 ounces) solid-pack pumpkin; 1-1/2 cups canola oil; 1 package (8 ounces) cream cheese, softened; 1/2 cup sugar; 1 large egg; 1 tablespoon all-purpose flour; 2/3 cup chopped pecans; 1/3 cup packed brown sugar; 2 tablespoons sour cream

1 step

Prep:25minCook:15min

My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas

Updated at: Thu, 17 Aug 2023 12:16:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

314

High

Nutrition per serving

Calories4160.2 kcal (208%)

Total Fat245.1 g (350%)

Carbs460.5 g (177%)

Sugars295.7 g (329%)

Protein48.4 g (97%)

Sodium3014 mg (151%)

Fiber15.5 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 cupsall-purpose flour

2 cupssugar

2 teaspoonsbaking soda

2 teaspoonsbaking powder

1 teaspoonsalt

1 teaspoonground cinnamon

4eggs

large

1 x 15 ouncescan pumpkin

solid-pack

1 ½ cupscanola oil

1 x 8 ouncescream cheese

package, softened

½ cupsugar

1egg

large

1 tablespoonall-purpose flour

⅔ cupchopped pecans

⅓ cupbrown sugar

packed

2 tablespoonssour cream

Instructions

Step 1

Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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