Livia J. Washburn

Pumpkin Cheesecake Muffins

Filling:
1 (8 ounce) package cream cheese softened
1 egg
3 tablespoons brown sugar
1 teaspoon vanilla extract

Topping:4
1/2 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons chopped pecans
3 tablespoons butter

Muffin:
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup vegetable oil
2 teaspoons vanilla extract

Instructions:
Preheat oven to 375 degrees Fahrenheit. Grease and flour 18 muffin cups, or use paper liners. Fill any unfilled muffin cups in tin with water.

Filling: In a medium bowl, beat softened cream cheese until smooth. Add egg, brown sugar and vanilla. Beat until mixed, then set bowl in freezer to set while mixing other ingredients.

Topping: In a medium bowl, mix flour, brown sugar, cinnamon, ginger and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Muffin batter: In a large bowl, blend together flour, sugar, baking powder, pumpkin pie spice and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until well mixed.

Place pumpkin mixture in muffin cups about 1/2 full. Take the cream cheese mixture out of the freezer then add one tablespoon of the cream cheese mixture right in the middle of the batter in the muffin cups. Having the chilled cream cheese mixture will help you keep the cream cheese from touching the edges. Sprinkle on the streusel topping.

Bake for 20 to 25 minutes.

Makes 18 muffins

Note: If you have dogs, add a heaping tablespoon of the leftover canned pumpkin to their meal.  All of my dogs like pumpkin and it’s a healthy treat.