Pumpkin Cheesecake Muffins


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These tasty pumpkin cheesecake muffins are quick and delicious!

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  • Filling:
  • 1 8-oz. pkg. cream cheese, softened
  • 1 egg
  • 2 Tbs. granulated sugar
  • 2 tsp. lemon peel
  • Muffins:
  • 1 14-oz. pkg Pillsbury Pumpkin Quick Bread
  • 3/4 C. milk
  • 2 Tbs. vegetable oil
  • 1 egg
  • 3 Tbs. butter, melted
  • 1/4 C. chopped pecans

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Heat oven to 350 degrees. Spray 12 muffin cups with non-stick spray.

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

Empty pumpkin bread mix into large bowl. Remove 3/4 C. dry mix and set aside in small bowl to make topping. Add milk, oil, and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.

Fill each muffin cup with about 1/4 C. batter. Make indentation in batter with small spoon sprayed with non-stick spray. Put 1 heaping Tbs. 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 Tbs. over each muffin.

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

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