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 Muffins Recipes » Cheesecake Pumpkin Muffins

Cheesecake Pumpkin Muffins

Category: Muffins
24 Servings
By: Unknown

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3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 Eggland's Best 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 egg
1 tablespoon all-purpose flour


2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.

For filling, beat the 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 the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Yield: 2 dozen.

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