Pumpkin Cheesecake Muffins

We had a coworker leaving for another branch in another state and he was one that always appreciated my baking for the group.  So I offered to make him one last thing before his departure and seeing that we were falling onto the autumn months I figured what would be better than pumpkin?? And what would be better than pumpkin cheesecake!

After extensive internet searching I finally found the recipe I wanted to use on Rachel Ray’s magazine site.

Cheesecake-Filled Pumpkin Muffins

Here it is as well, but I made a couple of changes like using Neufchatel cheese instead of cream cheese and using a different frosting than the one listed there.

  • 1 8 ounce package  Neufchatel cheese, at room temperature
  • 1/2 cup confectioners’ sugar
  • 2 large eggs and 1 egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  1. Place a rack in the lower third of the oven and preheat to 350 degrees . Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
  2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
  3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool

The frosting is my standard buttercream frosting.

  • 1/2 c. unsalted butter, room temp
  • 1 c. shortening
  • 1/4 tsp. salt
  • 2 tsp vanilla
  • 2 lbs sifted powdered sugar
  • 1/4 c. water
  1. Cream together butter, shortening, salt & vanilla untill well blended (about 3 minutes) on medium speed.
  2. Add powdered sugar 1/4 cup at a time alternating with 1 tbls water.
  3. Beat until well blended
  4. Add to pastry bag

Once the cupcakes have cooled top with frosting.  For a little extra pizaz I used a leftover package of graham cracker crust from a Jell-O no bake cheesecake and sprinkled it on top of the frosting.

The house smelled great!  The only change I would have made was I had a lot more cheesecake batter left over so I would have added more.

Yielded 14 cupcakes.

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