Saturday, October 16, 2010

Jane's Best Pumpkin Cheesecake Muffins

  • It is October in Michigan and nothing screams fall like something made with Pumpkin and a little cream cheese.  I love the smell of fall and the way the leaves start to change color.  However, I dislike greatly the cold freezing weather.   Its fleece coat  weather out there and its been raining all day.  So when  I don't feel like studying or cleaning I bake because I love me some "cake like products" ( anything cake like such as, donuts, cake, cupcakes, brownies,  muffins and the list goes on and on). These muffins are my very own creation that I imagined in my head one late night at 12:30am when I messed up the original recipe and ran out of some key ingredients.  But don't worry my mistakes turned out to be amazing.  Hope you enjoy!

  • Ingredients

  • 2 packages 8 oz Cream Cheese
  • 4  Eggs
  • 2 3/4 cups Sugar
  • 2 1/2 cups Flour
  • 1/4 cup Chopped Pecans
  • 3 tablespoons Butter
  • 3 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 can 29 oz Solid Packed Pumpkin
  • 1/3 cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract
    • Makes 18-24 muffins
    • Heat oven to 375 degrees 
    • Bake for 20-25 minutes
    • Add cream cheese, 2 egg, and 6 tablespoons sugar in bowl 

    • Cream together  and reserve for cheesecake filling
    Add 5 tablespoons sugar, 1/2 cup flour, pecans, melted butter, and 1/2 teaspoon cinnamon
Combined to make crumble and save for muffin topping

    Combine the remaining sugar, flour, salt, baking powder, baking soda, and  cinnamon in a large bowl
      Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl
     Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix everything together

     Evenly divide half of the batter among the muffin cups

    Place two teaspoonfuls of cream cheese filling in the center of each cup

    Fill the cups with the remaining  pumpkin batter

    Sprinkle some of the pecan mixture over the top of each muffin and bake until golden brown
Masarap (Delicious in Filipino)

I can't tell you how delicious these Pumpkin Cheesecake Muffins are.  They are so moist, and they are melt in your mouth goodness. These are not your average Filipino baked goods you certainly can't find many Pumpkins in Asia let alone Solid Packed Pumpkin at your local Oriental/Asian Market. So hit up your major grocery store and get baking.    


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