Yes pumkin and cheesecake. Can it get any better? I made a batch of these last year and Burra requested them again this year. So I adjusted things to make a nice serving for you and your family.
1 3/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 heaping tablespoon pumpkin spice
**To make pumpkin spice:
[Mix 2 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ginger, 1/4 tsp ground cloves] **
1 can of of Libby’s pure pumpkin
1 cup of sugar
1/2 cup packed brown sugar
1 stick of butter melted
Cheese cake topping:
1 8oz bar of cream cheese room temperature
1/4- 1/3 cup of sugar (depending on sugar preference)
1 large egg
2 tsp vanilla extract
Pumpkin spice ⬆
Preheat oven to 350 degrees.
Mix dry ingredients in one bowl.
In another bowl mix pumpkin puree with both sugars.
Whisk in eggs and melted butter.
Combine dry ingredients into pumpkin mixture. Set aside.
Make cheesecake topping by mixing all the ingredients together.
In a lined muffin tray, add pumpkin batter.
*This makes 15 muffins.
Dollop the cheesecake on top.
Using a toothpick swirl the mixtures together.
Bake for 18-22 mins till toothpick comes out clean.
These taste great warm or even chilled.
Store in a container in the fridge. Have it with coffee. Enjoy!