Pumpkin Cheesecake Muffins

I have always been fascinated by  the secondary, somewhat hidden recipe that is always on the side of cake and muffin mixes. It is like a secret message to a certain group of people. I think it is brilliant – to talk to your secondary target audience by giving them something just a little extra. Here is the 2 eggs, add a cup of oil and bake recipe for the masses and then a very nice, usually inventive but fairly low maintenance to the little more ambitious. As a personal quest,  I have started collecting these recipes. This is from the Pillsbury Pumpkin Quick Break Recipe Box. Great recipe, I modified it slightly to suit me and I guess this would be considered semi-homemade. Very quick and quite yummy for a morning breakfast treat or to take in to work or school for a birthday.

INGREDIENTS:

  • 1 box Pillsbury Pumpkin Quick Bread Mix
  • 1 package cream cheese
  • 2 tablespoons of sugar
  • 2 tablespoons of grated lemon
  • 2 eggs
  • 2 tablespoon of butter
  • 1/4 cup chopped pecans
  • 3/4 cup milk
  • 2 tbsps vegetable oil
There are 3 parts to this fairly simple recipe. First we make the Filling, then the batter for the muffins and lastly the crumble to top it.
Nothing intimidating – I was quick impressed at how quickly it can be made.
Step 1
Heat the over to 350 degrees Fahrenheit
Step 2
Take out your muffins tray and either spray it well with cooking spray or line it with cupcake/muffin liners
Step 3: Making the Filling
–  Beat the cream cheese with a handheld mixer in a bowl.
– Once it is smooth, add 1 egg to it and continue to beat it.
– Add 2 tablespoons of sugar and the lemon peel (the lemon peel is optional) .
– Once your filling is done, just set it aside for a few minutes.
Step 4: Make the muffin batter
– Empty the pumpkin bread mix into a large bowl. remove 3/4 cup of the mix and set aside for the crumble in Step 5
Add the milk and 2 tablespoons  vegetable oil and 1 egg to the muffin mix. Mix it all up with a wooden spoon. Keep stirring until it is all well-blended.
– Fill each muffin cup with 1/4 cup of muffin mix. Now, I use an ice-cream scoop to transfer the batter to the muffin cup and it works wonderfully.
– Then add a tablespoon (heaping) of the cream cheese mixture to the muffins cups. If you have leftover cream cheese, you can also add more to the muffin cups. You should leave at least an 1/4 inch clearance so your muffins are not lop-sided or so they don’t overflow.
Step 5: Make the crumble
remember the 3/4 cup dry mix that we set aside? Well, melt your butter in the microwave and add it to the mixture. Use your folk and work it in and mix it up really well. Add the pecans to the mixture and it should be pretty crumbly. Crumble a handful over the tops of the muffin cups.
Step 6: Bake it
According to directions on the box it should take no longer than 20 minute.
When the muffins are done, be sure to cool it for at least 10 – 15 minutes before serving. Otherwise, the cream cheese could be really hot in the middle.
I hope you enjoy this recipe. I think you can add variations such as adding chocolate chips to the muffin batter and maybe even dried cranberries. I have also made it without the pecans since my son, Andrew, has decided  that he does not like pecans! It does not seem to bother him when he is eating Butter Pecan ice-cream.
Here is the box mix that I use – easily available in every grocery store
Advertisements