Friday, November 6, 2015

Pumpkin Pecan Cheesecake Muffins

These are super pumpkiny muffins, because they are made from real pumpkin guts!




Ingredients:

Filling
  • 8 oz cream cheese
  • 3/4 cup powdered sugar
Muffin Batter
  • 2 cups pumpkin carving guts (no seeds)
  • 1/3 cup melted or softened butter
  • 1 1/2 cups sugar
  • 3 eggs beaten
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp pure vanilla
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
Brown Sugar Pecan Streusel
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 4 tbsp melted butter
  • 1/4 cup crushed pecans
  • 1 tsp cinnamon
Directions:

1. Mix cream cheese and powdered sugar together and place in freezer for two hours
2. Combine pumpkin guts with butter and pulse in blender for about 30 seconds



3. Mix blended pumpkin puree with all other ingredients for muffin batter until runny and smooth
4. Crush pecans for streusel ( it helps to put them in a plastic bag and crush with a wooden spoon)


5. Mix pecans, brown sugar, flour, cinnamon and melted butter until streusel is flaky
6. Pour batter half way into greased muffin tin
7. Scoop one ball of frozen cream cheese mix and place in the middle of each tin


8. Cover cream cheese scoops with batter
9. Generously top each muffin with streusel


10. Bake for 20 minutes at 350 degrees




11. Enjoy!

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