A Perfect Muffin Recipe – Pumpkin Cheesecake Muffins

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Last year, I purchased a box of Pillsbury Pumpkin Quick Bread mix in the beginning of November. I had every intention of baking the quick bread for my coworkers during the hectic few days leading up to the Thanksgiving holiday. That never happened!

However, a few months later I came across the boxed mix in my cabinet and noticed that there was on the side of the box there was a Pumpkin Cheesecake Muffins Recipe and although I am not a huge fan of pumpkin, I am a huge fan of cheesecake – any flavor, variety, shape or size. So I thought I’d give them a shot.

After following the recipe exactly, I share the muffins with my friend, niece and cousins. Everyone loved them. My niece loved them so much, in fact, that she asked me to make them again for her birthday party this past August. If you are a fan of pumpkin, make sure to stock up on the boxed mix, as I found its only sold seasonally (it has a shelf life of about a year, so keep that in mind).

Pumpkin Cheesecake Muffins Recipe from Pillsbury.com

Filling

  1. 1 (8 oz) package cream cheese, softened
  2. 1 large egg
  3. 2 tablespoons sugar (I changed this to 4 tablespoons because we like the filling a lot sweeter)
  4. 2 teaspoons grated lemon peel

Muffins

  1. (14 oz) package Pillsbury Pumpkin Quick Bread Mi
  2. 3/4 cup milk
  3. 2 tablespoons vegetable oil
  4. 1 large eg3
  5. tablespoons melted butter
  6. 1/4 chopped pecans

My Results

Heat oven to 350 F. Coat 12 muffin cups with no-stick cooking spray or use muffin liners.

Beat cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.

Place pumpkin bread mix into large bowl. Remove 3/4 cup mix and set aside in small bowl to make topping. Add milk, oil, and egg to remaining bread mix in large bowl. Stir 50 strikes until well blended.

Fill each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon with sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin.

Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.

Bake 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.



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Comments

  1. Betty says

    Both the pumpkin trifle and the pumpkin muffins look delicious! I’m going to have my students make the muffins next week. I plan to make the trifle for my daughter when she comes to visit in 3 weeks. Yum!

  2. Patty Brady says

    Please recheck the recipe you have posted. It does NOT specify how much melted butter is needed to make the topping. Nor does it mention how much chopped pecans. It says use one quarter chopped pecans. One quarter cup I assume?

    • says

      Hi! Thank you for bringing this up – I wrote this recipe post a long time ago before I really knew what I was doing as a blogger. Apparently I was really bad at listing all of tr recipe info! I’ll check my notes when I have a chance and let you know!

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