PUMPKIN CHEESECAKE MUFFIN RECIPE..

I FOUND THIS RECIPE AND DECIDED THAT I AM MAKING THESE PUMPKIN CHEESE CAKE MUFFINS FOR THE MORNING AFTER OUR THANKSGIVING..( MIND YOU, WE ARE NOT HAVING THANKSGIVING ON THANKSGIVING..WE WILL BE HAVING IT THE SATURDAY AFTER DUE TO FRIENDS AND FAMILYS TRAVELING HERE )..

WE HAVE 7 ( I THINK..MAYBE MORE ) COMING AND I THOUGHT THESE WOULD BE GREAT WITH SOME FRESH FRUIT FOR BREAKFAST THE DAY AFTER THANKSGIVING. I AM NOT COOKING ANY KIND OF BIG BREAKFAST BUT THESE I WILL DO...

HERE IS THE RECIPE..

PUMPKIN CHEESECAKE MUFFINS..

Ingredients:

FILLING

Crisco® Original No-Stick Cooking Spray

1 (8 oz.) package cream cheese, softened

1 large egg

2 tablespoons sugar

2 teaspoons grated lemon peel

MUFFINS

1 (14 oz.) package Pillsbury® Pumpkin Quick Bread

3/4 cup milk

2 tablespoons Crisco® Pure Vegetable Oil

1 large egg

3 tablespoons butter, melted

1/4 cup chopped pecans

Preparation Directions:

1. HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.

2. BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.

3. PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.

4. FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin.

5. ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.

6. BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.

JUST THOUGHT I WOULD SHARE..IN CASE YOU MIGHT WANT TO MAKE THEM SOMETIME OVER THE HOLIDAY TOO..

=)

K JAGGERS

♥