Sunday, November 14, 2010

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins
1 (8 oz) pkg cream cheese, softened
1 egg
2 TBSP sugar
2 tsp grated lemon peel
1 pkg Pillsbury pumpkin quick bread
3/4 c milk
2 TBSP vegetable oil
1 egg
3 TBSP melted butter

Heat oven to 350. Spray 12 muffin cups with no-stick spray. For filling beat cream cheese with mixer until softened. Add egg, sugar and lemon peel. Beat until smooth. Set aside. Pour package of pumpkin bread mix into large bowl. Remove 3/4 cup of the dry mix and set aside in a small bowl to make topping. Add milk, oil, and egg to remaining bread mix. Stir 50 strokes or until blended. fill each muffing cup with about 1/4 cup batter. Spoon a a heaping spoon full of cream cheese mixture onto the muffin. Add melted butter to the reserved dry mix. Stir with fork until crumbly. Crumble about 1 TBSP over each muffin. Bake for 20 minutes. Cool and enjoy.

I was at the store the other day and they have all of their holiday food out on display. I thought pumpkin muffins sounded good, but all I could find was a box of pumpkin quick bread mix. So I grabbed it and thought I could make muffins with it. Then I glanced at the side of the box and there is was. A delicious recipe for pumpkin cheesecake muffins. The picture made them look so good (my picture above does not do them justice). So I had to try them. They were absolutely delicious. A great breakfast for this holiday season. Enjoy!!
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