Monday, October 27, 2014

Pumpkin Cheesecake Muffins


Pumpkin-Cheesecake-Muffins














What's not to love about cheesecake? That creamy, dreamy texture and taste is full of all the rich flavor and mouth-watering deliciousness we love in a decadent dessert. With just the right hint of cream cheese and vanilla, it's no wonder why this treat is so popular.

Now, imagine taking that amazing taste you absolutely love in cheesecake, and baking it into the perfect pumpkin muffin. Sounds too good to be true, right? Believe it or not, it's pretty simple to make, and the taste is completely out of this world. Trust us, these muffins are a fall treat you simply won't be able to put down! Grab a brick of cream cheese, it's time to bake up some Pumpkin Cheesecake Muffins!

Ingredients:
3 cups Honeyville Alta Artisan Flour
3 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1 tsp Salt
1 tsp Baking Soda
4 Eggs
1 1/4 cup Vegetable Oil
2 cups Sugar
15 oz Pumpkin Puree

Cheesecake Filling:
8 oz Cream Cheese
1/2 cup Powdered Sugar
1/2 tsp Vanilla

Yields: 24 muffins

Directions:
First, make your cheesecake filling.

Cheesecake-Ingredients











To do this, combine cream cheese, powdered sugar, and vanilla in a large bowl and mix together using an electric hand mixer. You want to mix just until the ingredients are combined. Place cream cheese in plastic wrap, roll out into a 1 inch log, and place in the freezer for 1 hour.

While cheese cake filling is setting up, begin your muffins.

First, preheat oven to 350 degrees.

flour











Next, add flour, cinnamon, pumpkin pie spice, salt, and baking soda in a medium bowl and whisk together.

Pumpkin-Mixture











In a large bowl, combine sugar, oil, eggs, and pumpkin, and mix together.

Batter











Add wet ingredients to dry ingredients and mix until a smooth batter forms.

Batter-in-cup











Prepare your muffin tins by lining with muffin cups. Pour batter about half-way in cups.

Cheesecake-Log











Remove cheesecake log from freezer and slice into 24 cubes.

Cheesecake-Filling











Place cube in each cup, then pour remaining batter over the tops of each cheesecake cube.

Baked-Muffin











Bake at 350 degrees for 20-25 minutes. Remove and allow to cool completely before serving.

Pumpkin-Muffins











Get ready for seconds, because one muffin just won't be enough. The sweet, rich taste of pumpkin and spice cake, combined with the creamy texture of cheesecake filling will hit your pallet like a flavor ninja! Delicious, mouth-watering, and everything you've been hoping for in a muffin, this is definitely your new go-to recipe for fall treats! Bake these up for the perfect autumn breakfast, family fall gathering, or just as a delicious after-school snack. Trust us, these muffins will go fast!

Cheesecake-Muffins











Cheesecake and muffins have never tasted so good together!

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