Friday, November 9, 2012

Pumpkin Cheesecake Mini Muffins

Pumpkin and Fall just seem to go hand in hand, and pumpkin pie happens to be my favourite pie so these were right on the button for me!


  • 1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
 (Recipe also called for this, seemed weird, I left it out, you be the judge)
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons sugar
  • 1/8 teaspoon vanilla extract
  • Chopped nuts (walnuts, pecans) (optional- also left them out)
Preheat oven to 350F, Mix pumpkin, oil and sugar together (I did this recipe by hand as my mixer was in use for another recipe, if you use a mixer combine ingredients on low.)  Add eggs, mix after each, add in vanilla.

In seperate bowl mix together dry ingredients and spices.

Slowly add flour mixture to liquids and mix until well combined.  In another bowl combine your ingredients for your filling--minus the nuts they go on top afterwards.

Grease muffin pans (I used mini muffin pans, what a surprise!) or line with paper, then drop pumpkin mixture by spoonful, followed by cream cheese mixture by spoonful, then use a skewer and swirl them together, then add nuts if you chose to use them.

Bake for 20-25 minutes

I somehow managed to not take a picture of them swirled or the completed product, but these are good and perfect for fall, worst thing is they're bite sized so if you're not careful you can get carried away :)  Enjoy!

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