This was actually a 2nd attempt! I made this muffin on Saturday for the group on Sunday. The original recipe called for sour cream in the batter and for a cube of plain cream cheese to be shoved down into the center of the muffin batter before it was baked. At first bite, I told myself that nobody will like these. I bit into it and immediately had this feeling, that I didn't know how I felt about that cube of cream cheese! Then one by one, as different ones tasted, they all said the same thing - it wasn't horrible, but .... that cube of cream cheese.... ugh!
So today I remade them. I couldn't handle the defeat! I was really pleased with the results!
CHEESECAKE STUFFED PUMPKIN MUFFINS
Philadelphia brand, prepared cheesecake filling mix (sold next to regular cream cheese)
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
2 eggs, slightly beaten
3/4 cup canned pumpkin
1/2 cup melted butter
1/4 cup applesauce
Combine flour, 1/2 cup sugar, baking powder, pumpkin pie spice and salt in bowl.
Mix eggs, pumpkin, butter and applesauce together, then add to flour mixture. Stir just until moistened.
Fill greased muffin cups 1/3 full. Place 1 Tblsp of the prepared cheesecake filling , in center of each. Add remaining batter to fill cups 2/3 full. Sprinkle with chopped pecans and then with sugar.
*NOTE* When you fill the muffin papers - be sure to spray them with Pam first. Also, after you spoon in the cheesecake filling, and add the top layer of batter - do not seal the top layer. Just spoon it on top - and let the cheesecake filling show on the sides or however it turns out. Don't smooth the top over.
Bake in 375ºF oven 15 to 18 minutes or until they spring back when lightly touched.
FOR COFFEE CAKE: Spread half of batter in a greased 9 inch square pan. Arrange cheese cake filling evenly spaced over the batter. Top with remaining batter. Sprinkle with chopped pecans, and cinnamon & sugar. Bake approximately 30 minutes.
Yields: 12 muffins