Pumpkin Cheesecake Muffins

These are an amazing addition to any breakfast meal.  I couldn’t believe how delicious they actually turned out.  I know the ingredients are long, but these are so good, I promise you wont mind.

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Ingredients:

Topping:

1/4 C Brown Sugar

1/2C Flour

1 tsp. Cinnamon

4T Butter, melted

Cheesecake Filling:

1 8oz. Block Cream Cheese, softened

1 Egg Yolk

3T Sugar

1 tsp. Vanilla Flavoring

Batter:

1 3/4C Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2tsp. Fine Sea Salt (reg salt ok)

1 tsp. Cinnamon

1/2 tsp. Pumpkin Pie Spice

1/4tsp. Nutmeg

1C Pumpkin Puree, not the pie filling

1/2 C Coconut Oil, melted

2 Eggs

1/3C Milk

1 tsp. Vanilla Flavoring

1/4tsp. Almond Flavoring

Directions:

-Combine all topping ingredients together, set aside.

-Combine all cheesecake ingredients together, set aside.

-In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.

-In stand mixer, on low speed, combing eggs, oil, and pumpkin.  When well blended, add in milk and vanilla and almond.

-Slowly add in dry ingredients.

-Grease muffin pan (12 cup), add 1T Batter to each cup, then add in 2 tsp. Cheesecake filling.  Top each muffin with remaining batter.  Sprinkle topping over each muffing, pressing down to ensure it doesn’t fall off when cooked.

-Cook 425 for 5 minutes, reduce temperature to 350, bake 15 minutes longer.  Remove from oven and allow to cook on rack for 10 minutes before removing from pan.  Allow to cool some before eating, the cheesecake filling can be very hot.  Store in airtight container for about 2-3 days, if they last that long.  Enjoy!

 

 

Recipe adapted from: http://sallysbakingaddiction.com/2013/10/24/pumpkin-cheesecake-muffins/

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