Did you have a happy Thanksgiving, Canadian friends? 2.0 and I did. We spent Thanksgiving Sunday with The Beaucoups, and Thanksgiving Monday with The Ocean Family. We ate a lot.
Because I’m full, and don’t have much to say, I will simply gift you with these pumpkin cheesecake muffins. They are perfectly delightful! They have a light and tender texture, and are pretty great with a cup of tea or coffee. And sure, there are lots of pumpkin muffin recipes out there, but this one has a sweet cream cheese filling in the centre. So it’s better than the other recipes out there.
This recipes yields at least 2 dozen muffins, so you can put some in the freezer. If you have extra batter, and not enough filling, just make a few plain pumpkin muffins for the bozo in your family who says he doesn’t like cream cheese.
. . .
Pumpkin Cheesecake Muffins
recipe: handed down by Rosie Beaucoup, original source unknown
Yields at least 24 muffins, depending on size of muffin pan/wells.
For the muffin batter:
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 4 eggs
- 2 cups granulated sugar
- 1 1/2 cups canola oil
- 1 3/4 cups pureed pumpkin
For the filling:
- 1 package (8 oz.) light cream cheese
- 1/3 cup granulated sugar
For the topping (optional):
- brown sugar
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
Preheat oven to 350°F. Grease or line at least 24 muffin wells (2 standard size muffin pans). This recipe yields up to 34 muffins, so have an extra pan at the ready if possible.
Begin by making the filling. Cream together the cream cheese and 1/3 cup sugar until light and fluffy. Set aside.
Make the batter. Whisk together the flour, salt, baking powder, baking soda and cinnamon in a bowl. Set aside.
In the bowl of your stand mixer, beat the eggs lightly on medium speed (you could also do this with a hand mixer or by hand). Add 2 cups of sugar, canola oil, and the pumpkin puree. Beat well on medium speed (1 min).
Add the flour mixture to the pumpkin mixture, and blend until just combined, with no lumps of flour remaining. Be sure to scrape the sides and bottom of bowl.
To assemble the muffins, fill muffin wells halfway with batter. Add a dollop of filling (about 3/4 teaspoon) and top with batter. Do not overfill muffin wells – no more than 3/4 full. Sprinkle brown sugar lightly over top of muffins (if desired).
Bake 15-20 minutes, until golden brown and springy to the touch.