Pumpkin Cheesecake Muffins – Helen Scott Taylor
At this time of year everyone’s thoughts turn to …pumpkins! Some people focus on carving them but I prefer to eat them. J
I recently tried this recipe for Pumpkin Cheesecake Muffins and they are delicious. I don’t have time to spend hours in the kitchen as I’m usually busy writing, so I can assure you they are quick and easy to make. Enjoy!
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Pumpkin Cheesecake Muffins
1 15 oz can pumpkin
1/4 cup vegetable oil
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces cream cheese, at room temperature
1 large egg yolk (The white can be added to the muffin mixture.)
3 tablespoons sugar
1/8 teaspoon vanilla extract
In bowl one put the pumpkin, oil, sugar, eggs and vanilla. Stir thoroughly with a wooden spoon until well mixed.
In bowl two put the flour, baking powder, baking soda, salt and spices. Mix with a fork.
Add the contents of bowl two to bowl one gradually, mixing well with a wooden spoon until thoroughly blended.
For the toping, mix together the cream cheese, egg yolk, sugar and vanilla until smooth and creamy.
Grease a standard sized muffin tin.
Evenly distribute the muffin mixture between the twelve cups.
Add a small spoonful of the cream-cheese mix to the top of each muffin and swirl in with a skewer.
Bake for 25 to 30 minutes at 350 degrees, turning the tin halfway through cooking.
Store in an airtight container. Lasts for two to three days.
First in a Christmas trilogy set in Naples and the Amalfi coast
Desperate to forget her controlling ex fiancé and have a fresh start, Claire goes to Italy to write about how the Italians celebrate Christmas. Leo has his own troubled past to overcome, but when he rescues Claire from the rain and takes her home to meet his daughter, the magical Italian Christmas offers them both a second chance at happiness.
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