A Trip to the Pumpkin Farm
Prep time: 
Cook time: 
Total time: 
Serves: 24
Pumpkin Cheesecake Muffins Recipe Type : Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 24 muffins Pumpkin Cheesecake Muffins are lightly spiced with a cream cheese filling.
  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups sugar
  • 1- 15 oz. can pure pumpkin
  • Filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  1. Filling:
  2. Combine the cream cheese, vanilla and powdered sugar. Mix until well combined. Form into a log about an 1 ½ inches around on plastic wrap. Place log in freezer for at least an hour.
  3. Preheat the oven to 350°. Place cupcake liners in pan.
  4. Muffins:
  5. Combine flour, spices, salt, soda in a bowl. Whisk together and set aside.
  6. Combine the sugar, oil, eggs and pumpkin. Mix well.
  7. Add dry ingredients and mix until flour is combined. Do not overbeat.
  8. Fill each muffin cup halfway with muffin batter. Slice the cheesecake log into 24 pieces. Put a slice in each cup. Top the muffins with remaining batter to cover up the cheesecake pieces.
  9. Bake for 20-25 minutes. Cool completely before serving. Refrigerate any leftovers.
  10. Makes 24 muffins
Bake time is 18 - 25 minutes depending on your oven.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2011/10/25/a-trip-to-the-pumpkin-farm/